Seekh kabobs are a staple in any Pakistani home. I have provided two options for making this recipe. One easy way is in your oven, inside your home, and the other is the authentic way on the grill. Invest in some long flat skewers and the grilling possibilities are endless. When grilling seekh kabobs, make sure the meat does not directly touch the grill. You can go to a grilling store and buy something to raise skewers above the grill, or (as seen in the picture) you can grab some short bricks and place them in the front and back of your grill to hold up your skewers- an easy DIY! These can be used as an appetizer, in a naan wrap for lunch, or a part of your dinner.
Preperation Time: 20 minutes
Cooking time: 15-20 minutes
Serving Size: 10 kabobs
Ingredients
- 2lbs ground beef (15% fat)
- 1 medium onion (1 cup)
- 1/2 cup fresh cilantro
- 6 cloves garlic
- 1 tsp ginger paste
- 1 tbsp salt
- 1 tsp sumac powder
- 1/2 tsp ground zeera powder
- 1 tbsp ground coriander powder (dhania)
- 3/4 tsp red hot chili powder (or 3 freshly chopped green chilli – to your taste)
- 1 tsp chili flakes
- 1 egg
- 1/4 cup breadcrumbs
Mix Instructions
- Finely dice the onion, cilantro, and garlic and combine in to a bowl with the ground beef.
- Add in your salt, sumac powder, zeera powder, coriander powder, chili powder/ fresh chilli, and chili flakes (more or less based on your spice tolerance).
- Beat the egg in a separate bowl and then add it in your mix, along with the breadcrumbs.
- Then, using latex gloves, combine it well in to the mix of all the ingredients.
Seekh Kabob in the Oven Cooking Method
- Preheat oven to 350 f and brush olive oil on to foil over a baking pan.
- Lightly oil the handle of a wooden spoon.
- Mold the meat long and 1/4 inch thick around the handle.
- Gently remove and place along your tray, then lightly brush with olive oil.
- Bake in the oven for 15-20 minutes total, while flipping over the kabobs half way.
Grilling Method
- Preheat your grill on medium high (it should heat up between 350-400f)
- Mold the meat 1/4 inch thick along the skewers
- Place your skewers on the platforms ensuring the meat is not touching the grill
- Close the hood for about 4 minutes at a time and continuously rotate the skewers to ensure it is cooked and browned on the whole surface.
- Enjoy with my mint and coriander chutney recipe (coming soon!)
Chefzar Blog 