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seekh kabab served in a plate.
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5 from 1 vote

Seekh Kebab, pan-fried or baked 

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Course Main Course
Cuisine Indian, Pakistani
Diet Gluten Free
Keyword Seekh Kabab recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings 3 serving (14 )
Calories 582kcal

Ingredients

For Marination

  • 500 grams ground beef or lamb/ mutton 20% fat mince
  • 2 tablespoons butter or ghee
  • 1 egg
  • 3 tablespoon chickpea flour (besan)
  • 3 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • ½ tablespoon red chilli powder
  • ½ tablespoon cumin powder
  • ½ tablespoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 tablespoons lemon juice
  • 1 teaspoon salt

Other

  • ½ cup finely chopped onion
  • 4 tablespoon chopped coriander leaves
  • 2 tablespoon chopped mint

Instructions

  • Take all the ingredients listed for marination in a food processor and process for 1 minute until mince is fine and dough-like.
  • Then add the remaining ingredients to mince and mix throughly.
  • Transfer this mixture to the bowl. Cover it with a cling wrap and marinate in the fridge for at least 4 hours or preferably overnight.
  • Fry a small patty from kabab and do a taste test. Adjust salt or spices if needed.
  • Roll out balls from the dough.
  • Message each balls over a pencil or chopstick until it forms a long cylindrical kebab of about m 5 inches.
  • 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.
  • For a naturally grilled look, pan-sear until golden from all sides.
  • 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 price or 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.

Notes

Traditionally, Seekh kebabs are grilled over a barbecue pit. The kebabs are rolled over metal skewers called seekh. You can use the same marinated mince to grill kebab.
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: 582kcal