Grilled minced beef skewers seasoned with garam masala, served with a sharp green chile-mint chutney and warm naan.
Seekh kebab — minced meat pressed onto skewers and grilled over charcoal — is a staple of Pakistani barbecue culture, found everywhere from wedding buffets to roadside grills. The meat mixture depends on a good ratio of fat to keep the kebabs juicy, along with finely minced onion that's been squeezed dry so it doesn't make the mix too wet to hold on a skewer. The defining technique is in the shaping: wetting your hands and pressing the meat firmly and evenly along a flat or round skewer so it holds together over open flame, then cooking hot and fast, turning frequently, until charred outside and just cooked through inside. A bright, sharp green chile and mint chutney cuts through the richness of the meat, made by blending fresh herbs, green chile, garlic and a little yogurt or lime juice. Served on a plate with naan, sliced onion and the chutney, this is classic Pakistani barbecue night food — best eaten hot off the grill.
Serves 4
Combine ground beef, onion, garlic, ginger, besan, garam masala, chile powder, salt and cilantro. Knead well for 2 minutes until sticky and well combined.
Cover and refrigerate the meat mixture for at least 30 minutes so it firms up and holds better on skewers.
With wet hands, mold about 100g of mixture around each flat metal skewer, pressing firmly into an even sausage shape.
Grill over medium-high charcoal or a hot grill pan, turning every 2 minutes and basting lightly with oil, for 10 to 12 minutes total until charred outside and cooked through.
While the kebabs cook, blend mint, cilantro, green chile, yogurt and lime juice with a splash of water until smooth.
Slide the kebabs off the skewers onto a plate with naan, sliced onion and the green chutney.
Squeeze the minced onion in a clean towel to remove excess moisture — wet onion is the top reason seekh kebabs fall apart on the grill.
Chill the meat mixture before shaping; cold fat holds together on the skewer much better than room-temperature mix.
Use flat metal skewers rather than round ones, which let the meat spin and slide off during grilling.
Use ground lamb instead of beef for a richer, more traditional flavor.
Shape the mixture into small patties and pan-fry instead of skewering if you don't have a grill.
Add a tablespoon of finely chopped raw papaya to the mix as a natural tenderizer for leaner meat.
Refrigerate cooked kebabs up to 3 days; reheat in a hot skillet or under the broiler to re-crisp the exterior. The chutney keeps refrigerated up to 3 days in a sealed jar.
Seekh kebabs trace back to Mughal and Central Asian grilling traditions brought into the Indian subcontinent, and they remain one of the most popular items at Pakistani barbecue restaurants and home grill nights alike.
Yes, bake at 220C on a wire rack for about 18 minutes, turning once, though you'll miss some of the charred grill flavor.
The mixture was likely too wet or wasn't chilled before shaping; squeeze the onion dry and refrigerate the mix for at least 30 minutes before skewering.
Yes, it keeps well in the fridge for a few days and the flavor actually deepens after a few hours.
Per serving (260g / 9.2 oz) · 4 servings total
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