Pakistani Seekh Kebab Plate with Green Chile Chutney

About This Recipe

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.

Ingredients

Serves 4

• 600 gground beef(20% fat)
• 1onion(finely minced and squeezed dry)
• 3 clovesgarlic(grated)
• 1 tbspfresh ginger(grated)
• 2 tbspbesan(chickpea flour, roasted)
• 1.5 tspgaram masala
• 1 tspred chile powder
• 1.5 tspsalt
• 0.25 cupcilantro(finely chopped)
• 2 tbspvegetable oil(for basting)
• 1 cupmint leaves
• 0.5 cupcilantro(for chutney)
• 3green chiles
• 2 tbspplain yogurt
• 1 tbsplime juice

Instructions

1. 1

   Mix the kebab meat

   Combine ground beef, onion, garlic, ginger, besan, garam masala, chile powder, salt and cilantro. Knead well for 2 minutes until sticky and well combined.

2. 2

   Rest the mixture

   Cover and refrigerate the meat mixture for at least 30 minutes so it firms up and holds better on skewers.

3. 3

   Shape onto skewers

   With wet hands, mold about 100g of mixture around each flat metal skewer, pressing firmly into an even sausage shape.

4. 4

   Grill the kebabs

   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.

5. 5

   Make the chutney

   While the kebabs cook, blend mint, cilantro, green chile, yogurt and lime juice with a splash of water until smooth.

6. 6

   Serve

   Slide the kebabs off the skewers onto a plate with naan, sliced onion and the green chutney.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions