Pakistani seekh kebabs are seasoned logs of ground beef or lamb, shaped around skewers and cooked until browned and juicy. This Pakistani-style version combines fresh ginger, garlic, green chile, herbs, and warm spices, then cooks under a broiler for an easy home method. Recipes vary by region and household; this one is designed to hold its shape without losing its tender texture.
Ingredients
- 1 pound (450 g) ground beef, preferably 80/20, or ground lamb
- 1/2 cup (75 g) finely minced yellow onion
- 1 tablespoon (15 g) ginger-garlic paste, or 2 teaspoons (10 g) finely grated ginger plus 1 teaspoon (5 g) finely grated garlic
- 1 small green chile, about 1 tablespoon (10 g) minced, with seeds removed for less heat
- 1/4 cup (10 g) finely chopped fresh cilantro leaves and tender stems
- 2 tablespoons (8 g) finely chopped fresh mint leaves
- 1 tablespoon (8 g) roasted gram flour, also called besan
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) garam masala
- 1/2 teaspoon (1 g) Kashmiri chile powder or mild paprika
- 3/4 teaspoon (4 g) fine salt
- 1/4 teaspoon (0.5 g) freshly ground black pepper
- 1 tablespoon (15 ml) neutral oil, for brushing
- 1 tablespoon (15 ml) lemon juice, for serving
Besan gives the mixture a lightly nutty flavor and helps absorb moisture. If it is unavailable, use 1 tablespoon (8 g) plain breadcrumbs; they work as a binder but make the kebabs a little less traditionally flavored. For a gluten-free version, use besan or check that any substitute and spice blends are labeled gluten-free.
Instructions
- Prepare the onion. Mince it very finely so large pieces do not break up the kebabs. Put it in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink to remove excess liquid. This small step matters: wet onion can make the meat mixture loose and difficult to shape. Measure the squeezed onion loosely; it should still be moist, not completely dry.
- Mix the meat and seasonings. Add the ground beef or lamb to a large bowl with the onion, ginger-garlic paste, green chile, cilantro, mint, besan, coriander, cumin, garam masala, chile powder, salt, and black pepper. With clean hands, mix and gently knead for 2 to 3 minutes, until the seasonings are evenly distributed and the mixture feels cohesive. Avoid vigorous, prolonged kneading, which can make the cooked texture dense.
- Chill the mixture. Cover the bowl and refrigerate for 30 minutes. Chilling firms the fat and gives the binder time to absorb moisture, making the meat easier to form around skewers. Use this time to gather the skewers and prepare a foil-lined broiler pan. If using wooden skewers, soak them in water for at least 30 minutes so their exposed ends are less likely to scorch.
- Heat the broiler and prepare the pan. During the final 10 minutes of chilling, move an oven rack so the kebabs will sit about 5 to 6 inches (13 to 15 cm) from the broiler element. Set the oven to broil and let it heat. Lightly oil a broiler rack or a wire rack set over a foil-lined rimmed baking sheet. Do not put loose foil directly under the meat where it can block airflow.
- Shape the kebabs. Divide the mixture into 8 equal portions. With slightly damp hands, shape each portion into a log about 4 inches (10 cm) long and 1 inch (2.5 cm) thick around a metal skewer. Press the meat firmly so it grips the skewer, but do not compress it into a hard, solid sausage. If you do not have skewers, shape the portions into short, slightly flattened logs and place them on the oiled rack. Brush the outsides lightly with the oil.
- Broil until browned and safely cooked. Arrange the kebabs in a single layer with space between them. Broil for about 5 to 6 minutes, turn carefully with tongs, then broil for another 5 to 6 minutes, adjusting for your oven and the thickness of the logs. The exterior should be browned in spots and the centers cooked through. Check a thick kebab by inserting an instant-read food thermometer sideways into its center; USDA FSIS says ground meat must reach a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue broiling in 1-minute increments and check again. Do not rely on color alone.
- Rest and serve. Transfer the kebabs to a clean plate and let them rest for 3 minutes. Slide them off the skewers if you like, then finish with lemon juice. Serve hot, with chutney and your chosen sides.
Tips
- Keep the mixture cold. If it becomes soft or sticky while you shape it, cover and return it to the refrigerator for 10 to 15 minutes. Cold ground meat is easier to handle, and a brief chill is preferable to adding lots of flour or crumbs, which can make kebabs dry.
- Adjust the heat thoughtfully. Green chiles vary in strength. Remove their seeds and pale inner ribs for a milder result, or leave some in if you like more heat. Kashmiri chile powder adds color and gentle warmth; paprika is a practical, milder substitute, while hot cayenne will make the kebabs noticeably spicier.
- Shape a test portion if seasoning is uncertain. Cook a small spoonful in a skillet until it reaches 160°F (71°C), then taste and adjust salt or chile in the remaining raw mixture. Wash hands, utensils, and surfaces that touched uncooked meat, and keep the raw mixture separate from ready-to-eat food.
- Use a thermometer and avoid overcooking. Ground meat can brown before the center is safe, and a thin kebab can dry out quickly under a broiler. Shape the logs evenly, check their centers rather than guessing, and remove each one when it reaches the required temperature.
Serving Suggestions
Serve the kebabs straight from the broiler with warm naan, roti, or paratha, plus sliced red onion, cucumber, tomato, and lemon wedges. Mint chutney or cilantro chutney brings a fresh, sharp contrast to the rich meat; a simple yogurt raita cools the chile and adds a creamy element. For a fuller meal, add basmati rice, a chopped salad, or grilled vegetables. You can also remove the meat from the skewers and tuck it into flatbread with chutney, crunchy vegetables, and a squeeze of lemon for a kebab roll. Keep sauces and salad on the side until serving so the bread stays fresh and the kebab crust does not soften.
Variations
Ground beef and ground lamb both work well. Beef with some fat, such as 80/20, stays juicier; leaner meat can be used but is more likely to dry out, so avoid extending the cooking time once it reaches temperature. For a more herb-forward kebab, add another tablespoon of cilantro or mint. For extra warmth, increase the garam masala slightly or add a pinch of ground cumin, but keep the salt and binder amounts steady so the mixture remains easy to shape.
To cook outdoors, use a preheated, clean, lightly oiled grill over medium-high heat. Put the shaped kebabs on the grates or cook them on skewers, turn them as they brown, and verify the center temperature just as you would under the broiler. If they are delicate, a grill basket can make turning easier. Besan is a useful traditional-style binder, while breadcrumbs are a convenient pantry alternative; neither should replace squeezing the onion dry. Regional and family versions use different combinations of herbs, spices, and meat, so adjust the chile and aromatics to suit your table rather than treating one seasoning mix as universal.
Storage and Reheating
Refrigerate cooked kebabs within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. To freeze cooked kebabs, cool them promptly, wrap or pack them airtight, and freeze for up to 2 to 3 months for best quality. Thaw frozen kebabs in the refrigerator overnight rather than on the counter.
Reheat in a covered oven-safe dish at 350°F (175°C) until hot throughout, usually about 10 to 15 minutes depending on thickness, or microwave in short bursts with a loose cover. Add a teaspoon of water to the dish before oven reheating if the meat seems dry. Check that leftovers reach 165°F (74°C) before serving. Reheating more than once can dry them out, so warm only the portion you plan to eat.
Frequently Asked Questions
Why are my seekh kebabs falling off the skewers?
Usually the mixture is too wet, too warm, or not pressed firmly enough around the skewer. Squeeze the minced onion well, chill the mixture for the full 30 minutes, and make sure each log grips the skewer along its length. Besan helps bind the mixture, but adding too much can make the texture heavy.
Can I make these kebabs without skewers?
Yes. Shape the mixture into short logs or slightly flattened patties and broil them on an oiled rack over a lined baking sheet. Turn them carefully halfway through and check the center of the thickest piece with a food thermometer. The shape may be less rounded than a skewer kebab, but the seasoning and cooking method are the same.
Can I prepare the mixture ahead?
You can mix and cover it up to 24 hours ahead, then keep it refrigerated and shape it just before cooking. For the best texture, do not leave raw ground meat at room temperature while preparing sides. If the mixture has been chilled overnight and seems firm, let it sit in the refrigerator while you prepare the pan; it does not need to warm up on the counter.
Can I cook these on a grill instead of under a broiler?
Yes. Use a clean, oiled grill over medium-high heat and turn the kebabs gently as they brown. If the meat is sticking, give it another moment before turning rather than pulling it off the grate. Grill heat varies, so use the same thermometer check: the center of ground beef or lamb must reach 160°F (71°C).
What can I use instead of besan?
Use the same amount of plain breadcrumbs if besan is hard to find. The breadcrumbs absorb moisture and help the meat hold together, though they give a less nutty flavor. For a gluten-free option, use besan or a suitable gluten-free crumb; check the labels on packaged ingredients if that matters for your meal.
Can I freeze the kebabs before cooking?
Yes. Shape them, arrange them in a single layer on a tray until firm, then transfer them to a freezer-safe airtight container with parchment between layers. For best quality, use within 2 to 3 months. Thaw in the refrigerator before broiling so the centers cook evenly, and check each kebab reaches 160°F (71°C).
Related
- Pakistani Food in Johor Bahru: Chicken Karahi
- Chicken Karahi: Pakistani Tomato-Ginger Curry
- Pakistani Wok Chicken with Spiced Tomato Sauce
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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