Spiced minced lamb skewered and char-grilled until smoky outside and juicy inside — Pakistan's most beloved street food kebab.
Seekh kebabs ('skewer kebabs') are one of South Asia's defining grill items: hand-spiced minced meat moulded onto skewers and grilled over fierce heat until the surface caramelises into a smoky crust. Pakistani versions are bolder than Indian counterparts — more chilli, more raw onion in the mix, finished with a squeeze of lemon and chaat masala. They are the sound and smell of Karachi nights.
Serves 4
Grate onion and squeeze out water — this is critical or kebabs will not bind. Use the squeezed onion only.
Combine all ingredients except oil in a bowl. Knead with hands 4–5 minutes — the mixture should turn slightly sticky and bind together.
Cover and refrigerate 1 hour. Resting allows the flavours to bloom and the texture to set.
Wet hands. Take a fistful of mince and squeeze it around a flat metal skewer in a long sausage shape, about 15cm long.
Heat barbecue or grill pan to high. Brush kebabs with oil. Grill 4 min per side, basting with oil — they should be charred outside, juicy inside.
Slide off skewers. Sprinkle with chaat masala. Serve with lemon, sliced onion and mint chutney in naan or paratha.
Toasting the gram flour first removes raw flour taste and improves binding.
If grilling on gas, place a small piece of charcoal in foil with a few drops of oil to add smokiness.
Chicken seekh: use minced chicken thigh + 50g extra fat
Beef seekh: same recipe with minced beef chuck
Add chopped fresh mint and 1 tsp roasted cumin powder
Best fresh. Freeze raw shaped kebabs up to 2 months. Cooked kebabs refrigerate up to 3 days.
The seekh kebab originated in the Mughal kitchens of Delhi and Lahore in the 16th century, born from Central Asian and Persian techniques brought by the Mughal armies. In Pakistan, the kebab became democratised through street vendors at venues like Boat Basin and Burns Road, Karachi.
Too much moisture or too little kneading. Squeeze the onion completely dry and knead until the mince is slightly tacky.
Metal flat skewers are essential — round skewers cause the mince to spin while turning.
Per serving · 4 servings total
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