Seekh Kabab Recipe
Juicy minced-meat seekh kababs seasoned with traditional Pakistani spices.
Ingredients for Seekh Kabab
- 750 g beef mince with some fat
- 1 small onion, very finely chopped
- 3 green chilies, chopped
- ½ cup fresh coriander
- 1 tbsp ginger-garlic paste
- 1½ tbsp seekh kabab masala
- 1 tbsp lemon juice
- Salt and oil for brushing
How to Make Seekh Kabab
- Mix all ingredients with minced meat.
- Shape mixture around skewers.
- Chill for better shape.
- Grill or barbecue.
- Serve hot with chutney.
Helpful Notes for Seekh Kabab
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Seekh Kabab easier to cook and helps every stage finish at the right time.
Keep pieces similar in size, let excess marinade drip away, and cook over steady heat so the outside browns before the centre dries out. Rest cooked meat briefly before serving to keep it juicy.
Store cooked BBQ separately from fresh salad and chutney. Refrigerate leftovers promptly and reheat them gently in a covered pan or oven so they stay moist.
Seekh Kabab Cooking Tips
- Keep the pieces similar in size so they cook evenly on the grill or in the pan.
- Let excess marinade drip away before cooking to help the surface brown well.
- Turn the food only as needed and serve it soon after cooking for the best texture.
Questions About Seekh Kabab
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.