Seekh Kabab
The Quirky Foodster Team
Ingredients
Method
- Combine the minced meat with the grated onion, garlic, ginger, chilli powder, garam masala, cumin, coriander, gram flour and salt, mixing thoroughly until well combined and slightly sticky.
- Cover and refrigerate for at least 1 hour to firm up.
- With wet hands, mould portions of the mixture onto flat skewers, shaping into long, even sausages.
- Grill over hot charcoal (or a hot grill pan), turning occasionally, for 10–12 minutes until charred outside and cooked through.
- Serve hot with naan and chutney.
Introduction: Spiced minced meat moulded onto skewers and grilled over charcoal, a beloved smoky Pakistani main dish.
Cultural Background: Seekh kabab reflects Pakistan's strong tradition of grilled meat cookery, its blend of warming spices and smoky char making it a favourite at both home barbecues and dedicated kabab restaurants.
Tips: Squeezing excess liquid from the grated onion helps the mixture hold together well on the skewers. Chill the mixture before shaping, as this makes it much easier to mould onto the skewers without falling apart.
Variations: Add a little crushed dried fenugreek leaves (kasuri methi) for extra flavour. Serve with a side of raita for a cooling accompaniment.
Storage: Refrigerate cooked seekh kabab in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill.
FAQs:
Q: Why does the mixture need to be chilled before shaping?
A: Chilling firms up the fat in the mixture, making it much easier to mould onto skewers without falling apart during grilling.
Q: Can seekh kabab be cooked without skewers?
A: Yes, shape into flat patties and pan-fry or grill if skewers aren't available.
- Minced beef or lamb — 600 g (1.3 lb)
- Onion, finely grated and squeezed of excess liquid — 1
- Garlic, minced — 3 cloves
- Ginger, minced — 1 tbsp
- Red chilli powder — 1 tsp
- Garam masala — 1 tsp
- Cumin — 1 tsp
- Chopped coriander — 2 tbsp
- Gram flour — 1 tbsp (besan)
- Salt — to taste
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