Charred, spiced beef kebabs wrapped in warm naan with yogurt sauce and fresh vegetables — a street-food favorite turned easy lunch.
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.
Serves 4
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.
Cover and refrigerate 20 minutes; this firms the fat and makes the mixture easier to shape.
With wet hands, form the mixture into 8 elongated logs around skewers, or shape into flat oval patties if not using skewers.
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.
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.
Squeeze the grated onion completely dry — too much moisture in the meat mixture makes the kebabs fall apart while grilling.
Don't overwork the meat mixture; mix just until combined to keep the kebabs tender rather than dense.
Chill the shaped kebabs briefly before grilling if they feel too soft to hold together on the skewer.
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.
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.
Seekh kebabs — spiced minced meat formed onto skewers and grilled over charcoal — are a beloved Pakistani street food, commonly wrapped in naan or roti with chutney and salad for an easy, portable meal.
Yes, shape them into flat oval patties instead and cook the same way in a grill pan or skillet.
The mixture likely has too much moisture — make sure the grated onion is squeezed thoroughly dry, and chill the shaped kebabs before grilling.
They were likely overcooked, or the meat mixture had too little fat — use ground beef with at least 15-20% fat content for juicier kebabs.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
