Seekh Kebab
Seekh kebab, whose name derives from the Persian word for "skewer" or "spit," belongs to a broader family of kebabs that traveled from Persia and Central Asia to the Indian subcontinent with the Mughal courts. The technique of shaping minced meat directly onto the skewer, rather than cutting it into pieces as with other kebab types, is considered an innovation specific to imperial Mughal cuisine, devised to make the meat more tender and easier to eat at court meals. In Pakistan, seekh kebab is an omnipresent dish at street grills and family gatherings, and the skill of shaping it correctly on flat skewers, without it falling off during grilling, is considered an ability requiring years of practice. The correct texture depends critically on fully squeezing the onion — any excess liquid keeps the mixture from adhering to the skewers, which is why experienced cooks insist on this seemingly minor step.
Minced beef
Finely minced beef, with a little fat, forms the juicy base of the skewers.
Well-squeezed onion
Chopped onion is squeezed of its juice before mixing, so the skewers don't fall apart while grilling.
Shaped on flat skewers
The mixture is hand-shaped around flat metal skewers, into an elongated form.
Direct grilling
Grilled quickly over charcoal or grill, turning often, for a crisp exterior and juicy interior.
Ingredients 4 servings
- 800g minced beef, with a little fat
- 1 large onion, finely chopped and squeezed dry
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2-3 green chilies, finely chopped
- 2 tbsp fresh chopped coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground red chili
- 1 egg
- 2 tbsp gram flour (ground chickpea)
- Salt to taste
- Oil, for brushing
- Flat metal skewers
How to make it
- 1PREPARE THE ONION: Chop the onion very finely, then squeeze it well with your hand or in cheesecloth, to remove all the juice.
- 2In a large bowl, combine the minced meat, squeezed onion, garlic, ginger, chilies and fresh coriander.
- 3ADD THE SPICES: Sprinkle in the cumin, ground coriander, ground red chili and salt over the meat.
- 4ADD THE BINDER: Add the egg and gram flour, which help the mixture bind and not fall apart while grilling.
- 5KNEAD WELL: Knead the mixture vigorously by hand for 5-7 minutes, until it becomes sticky and homogeneous — this step is essential for the final texture.
- 6CHILL: Cover and refrigerate the mixture at least 30 minutes, to firm up slightly.
- 7OIL YOUR HANDS: Oil your palms lightly, take portions of the mixture and shape them by hand around the flat skewers, into an elongated form, pressing firmly.
- 8HEAT THE GRILL: Heat the charcoal or grill to medium-high heat.
- 9GRILL: Grill the skewers 10-12 minutes, turning often and brushing occasionally with oil, until evenly browned and fully cooked through.
- 10SERVE: Serve hot, with sliced raw onion, lime and naan or chapati.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
