Pakistani Seekh Kebab

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Seekh kebab is one of Pakistan's most beloved street foods — hand-seasoned ground meat molded onto skewers and charred over hot coals. A fragrant blend of cumin, coriander, and garam masala, balanced with fresh mint and cilantro, delivers a smoky, aromatic flavor that pairs perfectly with mint chutney and warm naan.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 1 gSugar
• 28 gProtein
• 580 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 3.5 mgIron
• 5 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the Kebab Mixture

• 1 lb (450 g) ground beef or lamb (80/20)
• 1 medium onion, finely grated and squeezed dry
• 2-3 green chilies, minced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp fresh mint leaves, finely chopped

For the Spice Blend

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp ground turmeric
• 1 tsp fine salt
• 3 tbsp chickpea flour (besan)
• 1 large egg, beaten

For Grilling and Serving

• 2 tbsp ghee or melted butter, for brushing
• Lemon wedges, for serving
• Thinly sliced red onion, for serving
• Mint-coriander chutney, for serving

Directions

1. In a large mixing bowl, combine the ground meat, grated onion, green chilies, ginger paste, garlic paste, cilantro, and mint until evenly distributed.
2. Add the cumin, coriander, garam masala, chili powder, turmeric, salt, chickpea flour, and beaten egg; mix vigorously with your hand for 4-5 minutes until the mixture becomes sticky and holds together firmly when pressed between your fingers.
3. Cover the bowl and refrigerate for 30 minutes to let the flavors meld and the mixture firm up for easier shaping.
4. Divide the mixture into 8 equal portions. With damp hands, mold each portion firmly around a metal skewer into a long sausage about 5 inches (12 cm) long and 1 inch (2.5 cm) thick, pressing so it adheres tightly.
5. Preheat a grill to medium-high heat (around 400°F/200°C), or heat a cast-iron tawa over medium heat and lightly brush with ghee.
6. Grill the kebabs for 10-12 minutes total, turning every 2-3 minutes and brushing with ghee, until browned with charred spots and cooked through to an internal temperature of 160°F/71°C.
7. If pan-cooking, sear the kebabs on all sides for 8-10 minutes over medium heat, brushing with ghee to prevent sticking and develop a golden crust.
8. Serve hot off the skewers with lemon wedges, sliced red onion, warm naan or paratha, and a generous spoonful of mint-coriander chutney.

Cook’s Notes

• Keep your hands wet while shaping kebabs to prevent the sticky meat mixture from clinging to your fingers.
• If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• Vigorously kneading the mixture activates the meat proteins, helping the kebabs hold their shape on the skewer without falling apart during cooking.
• For an authentic smoky flavor, cook over natural lump charcoal or drop a small smoking piece of charcoal into a covered pan.
• Garam masala potency varies widely between brands; taste a tiny pinch before adding and adjust to your preference.

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