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seekh kabab served in a plate.
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Seekh Kebab

These seekh kebab require minimal effort and are absolutely droll worthy. You need just 35 minutes to make these. Watch the video to believe!
Course Main Course
Cuisine Indian, Pakistani
Diet Gluten Free
Keyword seekh kebab
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 serving (14 )
Calories 475kcal

Ingredients

For Marination

  • 500 grams ground beef 20% fat
  • tablespoon cumin seeds
  • 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
  • teaspoon baking soda optional
  • 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.

Video

Notes

Ground Beef With Fat: To make the kebabs moist and tender, I use this type of beef, it 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.
Freezing: Cook the kebab throughly and let it come to room temperature before freezing.
To use place frozen kebab in a casserole dish. Place onion rings on the kebab and drizzle some chutney over it. You also place tomato slices and chili slices on the side. Smoke the dish with a piece of red hot charcoal. And cover dish with an aluminum foil. Reheat the kebab casserole in the oven for 20 minutes until kebabs are throughly heated.
Kebab Casserole: Similarly, you can prepare kebab casserole with freshly fried kebab a day ahead and store in the fridge. Bake just before serving until thoroughly heated.

Nutrition

Calories: 475kcal | Carbohydrates: 9g | Protein: 31g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 119mg | Sodium: 1438mg | Potassium: 672mg | Fiber: 3g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 6mg