Pakistani Beef Seekh Kebab Wraps

About This Recipe

Seekh kebabs are a fixture of Pakistani street food culture, traditionally made from well-spiced minced meat molded onto skewers and grilled over an open charcoal fire until deeply charred. Wrapped in warm naan or roti with a cooling yogurt sauce and crunchy vegetables, they turn into a complete, portable meal. The technique that makes or breaks seekh kebabs is moisture control in the meat mixture — too much liquid from the grated onion, and the kebabs simply won't hold together on the grill. A short rest in the fridge firms everything up before shaping, which makes a real difference in how well they hold their form over the heat. This home version swaps a charcoal grill for a hot grill pan, but keeps the same warmly spiced meat and the classic wrap format that makes seekh kebabs such a popular grab-and-go lunch across Pakistan.

Ingredients

Serves 4

• 500 gground beef
• 1onion(finely grated and squeezed dry)
• 3 clovesgarlic(minced)
• 1 tbspginger(grated)
• 1green chili(minced)
• 1.5 tspground cumin
• 1 tspgaram masala
• 0.5 tspred chili powder
• 1 tspfine sea salt
• 0.25 cupcilantro(finely chopped)
• 4naan or roti(warmed)
• 0.5 cupyogurt mint sauce
• 1 cupsliced onion and tomato(for serving)
• 2 tbspvegetable oil

Instructions

1. 1

   Mix the kebab meat

   Combine ground beef, grated onion, garlic, ginger, green chili, cumin, garam masala, chili powder, salt and cilantro in a bowl. Mix well but don't overwork it.

2. 2

   Rest the mixture

   Cover and refrigerate 20 minutes; this firms the fat and makes the mixture easier to shape.

3. 3

   Shape the kebabs

   With wet hands, form the mixture into 8 elongated logs around skewers, or shape into flat oval patties if not using skewers.

4. 4

   Grill until charred

   Heat oil in a grill pan or heat a grill to medium-high. Cook the kebabs 4-5 minutes per side, until charred on the outside and cooked through.

5. 5

   Assemble the wraps

   Warm the naan, spread with yogurt mint sauce, add sliced onion and tomato, and top with a kebab. Roll tightly and serve.

   Squeeze the grated onion thoroughly dry before mixing it in — excess liquid keeps the kebabs from holding their shape on the grill.

Variations

• •

  Use ground lamb instead of beef for a richer, more traditional seekh kebab flavor.

• •

  Skip the skewers and pan-fry as flat patties for an easier stovetop version.

• •

  Add a spoonful of raw papaya paste to the meat mixture for extra tenderness, a technique used by some street vendors.

Storage

Refrigerate cooked kebabs in an airtight container up to 3 days. Reheat in a hot skillet or oven to re-crisp the exterior before assembling wraps.

Frequently Asked Questions