Hey there! Are you ready to feast on the world's best kabab? These Beef seekh kababs require minimal effort and are drool-worthy. You need just 35 minutes to make these. Watch the video to believe it!
When it comes to ground meat kababs, beef seekh kebab are the juiciest. I'm a huge fan of these kebabs, and here is my take on Pakistan's most famous kabab.
Seekh kebab are traditionally grilled on metal skewers. Turkish traders introduced seekh kabab to South Asia. They are made of minced beef, onion, ginger, and a few spices. Serve them with naan, chutneys, sauces, and side dishes.
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Why Does This Recipe Works?
- These seekh kebab can be grilled, pan-fried, or baked.
- Serving seekh kebab at gatherings or potlucks is a great idea as they are easy to prepare and handy to eat.
- You can easily prepare the kebabs ahead of time and freeze them for up to 3 to 6 months to save time.
Ingredients
Let's look at the ingredients needed to make these juicy succulent seekh kabab.
- Ground Beef With Fat: To make the kebabs moist and tender, I use beef that has enough fat to keep the kebabs juicy. However, if I only have lean beef, I add a tablespoon of butter to make up for the lack of fat.
- Onion: I also chop some onions and add it to the beef mixture this adds sweetness and moisture to the kebabs.
- Ginger, garlic, chili: I prefer minced, the paste is fine too.
- Baking soda: This ingredient helps the kebabs get a crisp finish on the outside and works well as a meat tenderizer.
- Whole Coriander, Cumin seeds: I toast coriander and cumin seeds in a pan as it helps to balance out the richness of the beef and create a more well-rounded flavor. This step is extra effort but totally worth it.
- Garam masala: You can make your own garam masala or purchase it pre-made.
- Cilantro, Mint: These herb adds freshness and enhances the flavour and aroma of the kebabs.
How To Make It?
Let begin!
- On medium heat, toast whole cumin and coriander until fragrant.
- Crush the cumin and coriander in a mortar or spice grinder.
- Add all the ingredients to marinate seekh kebab in a bowl and mix it well.
- Grind the meat mixture in a chopper.
- Knead the ground meat mixture with butter. Protip: This step homogenizes the mixture for rolling and stops breaking.
- Grease your hand with oil. Divide the mixture into 14 equal portions. Then with the help of a pencil or chopstick roll the meat mixture into long cylindrical kebabs.
- Simply cook kebab on medium heat for 2-3 minutes until to see golden marks on all sides. You can serve it immediately or smoke it with a piece of charcoal for its traditional aroma and flavors.
- Enjoy these mouth-watering seekh kebabs with naan and your favorite chutney.
Different Cooking Methods
- Pan-fried Method: I recommend this method as you can fry kabab simultaneously while rolling it. Just take 1 tablespoon of oil in a nonstick pan and fry kebab in small batches with enough room in the pan to roll kebab for even cooking.
- Barbecued Method: The best and most traditional method to make these beef seekh kabab is grilling on a barbecue pit. Use squared-rod-shaped metal skewers. Roll kebab over it. Grill it until golden and brush oil over kebab as needed.
- Baked Method: Preheat oven t0 350 F. Place rolled kebab on a casserole or baking sheet and grease with little oil.
- Bake on the middle shelf for 20 minutes until color changes and cook thoroughly. You can eat kebab directly or pan-sear it for a golden color. I don't recommend broiling as it can dry out kebab and overcook it.
What to serve along?
Seekh kabab recipe can make a complete meal, serve it with some fresh salad loaded with thinly sliced onions, mint chutney, and naan. And you are set for a party. You can also fold into a paratha with chutney and onion sliced to make a paratha roll. I'm already drooling.
Expert Tips
To get the best results, marinate the meat mixture overnight. To do this, simply combine the ground meat with all the other ingredients in a bowl, cover the bowl, and place it in the refrigerator.
The flavors will have time to develop overnight, resulting in more flavorful and tender kebabs.
You can also try my chicken seekh kabab recipe.
FAQ
Seekh kababs can break if they are dry. The meat is thickly grounded, or don't have enough fat. Avoid washing the ground meat. If this is happening add a little egg wash or roasted gram flour to help prevent the kebab from breaking.
If your meat fall from the skewer you can tie a thread around each kebab to secure it. Before serving, carefully remove the thread. The kebab may break as you remove the thread, but it will still taste good.
You can use lamb, mutton, chicken and turkey mince to make seekh kebabs.
Looking for more meat recipes? Check this out.
If you try this beef seekh kebab recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Beef Seekh Kebab (Pakistani)
Ingredients
For Marination
- 500 grams ground beef , 20% fat
- 1½ tablespoon cumin seeds
- 1½ tablespoon coriander powder
- 2 tablespoons butter , or ghee
- 2 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- ½-1 tablespoon red chilli powder, as per spice preference
- ⅓ teaspoon baking soda, optional
- 1½ teaspoon salt
- ½ cup finely chopped onion
- 3 tablespoon chopped coriander leaves
- 3 tablespoon chopped mint
- ½ teaspoon garam masala
Other
- Oil, to fry
Instructions
- On medium heat, toast whole cumin and coriander until fragrant. Crush the cumin and coriander in a mortar or spice grinder.
- Take all the ingredients listed for marination in a food processor and grind for 1 minute until mixture is fine and dough-like. (Protip: You can do this in mincer too.)
- Transfer this mixture to the bowl. Knead the grinded meat mixture with butter.
- Now, cover it with a cling wrap and marinate in the fridge for at least 2 hours or preferably overnight.
- Optional Step: Do a taste test by form a small patty from kabab mixture and fry. Adjust salt or spices if needed.
- Grease your hands then with the help of a pencil or chopstick roll the meat mixture into a long cylindrical kebab. Gently slide the kebab out of the pencil and gather on a plate.
Pan-fried: (Recommenced Method)
- Heat 1 tablespoon oil in a non- stick pan and fry 4-5 Kebab in a single batch. Flip sides of kebab as needed to cook evenly until golden. Remove kebab and serve hot kebeb immediately.)
Baked:
- Preheat oven at 350 F.
- Set rolled kebab in a baking tray or casserole. Grease kebab with a thin film of oil. Baked kebab for 20 minutes on middle shelf. Roll kebab halfway for even cooking.
- You can also broil kebab on the top shelf of the oven but, I found it dries out kebab.
Smoke: (optional)
- To smoke pan-fried or baked kebab, heat a piece of charcoal on direct flame until at least a corner in red.
- Gather kebeb in a pot and place a piece foil in the centre. Carefully transfer hot coal on the foil with help of tongs. Drizzle few drops of oil over coal and cover the pot immediately with a tight lid. Let the kebab smoke for 5-7 minutes then serve.
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