The BEST Beef Seekh Kabab Recipe You'll Ever Try

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

ginger

🥗Healthier: ginger paste

💰Cheaper: fresh ginger

Ginger paste saves time while fresh ginger is often more accessible.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is a common substitute.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder provides a similar flavor profile at a lower cost.

Chop 2 medium red onions and add them to a blender.

Puree the onions until smooth to extract the juice.

Take a bowl, line it with a muslin cloth, and pour the pureed onion into it.

Squeeze out all the juice from the pureed onion.

In the same blender, add 1/3 cup fresh mint leaves, 1/2 cup fresh coriander leaves, 1 inch of ginger (cut into smaller pieces), 6 cloves of chopped garlic, and 3 chopped green chilies.

Pulse the herbs and spices together until finely chopped and set aside in a bowl.

In a small bowl, combine 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon red chili flakes, 1/2 teaspoon freshly cracked black pepper, and 1 teaspoon roasted coriander seeds (coarsely crushed).

Mix the spices until well blended and set aside.

In a large mixing bowl, add 2 lbs of ground beef.

Add the spice mix, the drained onion juice, and the herb mix to the ground beef.

Add the zest of 1/2 lemon and 1/2 teaspoon of baking soda.

Add 2 teaspoons of salt and, if using lean ground beef, add 2 tablespoons of room temperature butter.

Mix all the ingredients together with gloves for about 8 to 10 minutes until the meat is softened and slightly stringy.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour (or overnight for best results).

Preheat the oven to 400°F (200°C).

Take a portion of the meat mixture and smooth it out in your hand.

Using a metal skewer, shape the kebab on it, stretching it down the length of the skewer and creating little indents if desired.

Place the formed kebab on a lined baking sheet and continue with the rest of the mixture.

Keep a bowl of water handy to dip your hands in to prevent sticking while forming the kebabs.

From this mix, you can get about 12 to 14 kebabs, but make 6 for today and refrigerate the rest in an airtight container.

Bake the kebabs in the preheated oven for 8 minutes on one side, then flip and bake for another 8 minutes on the other side.

Broil the kebabs for 2 minutes on both sides for an authentic flavor and char.

Let the kebabs rest for 2 to 3 minutes before gently sliding them off the skewer.

Plate the kebabs on a tray with ramali roties, add green chutney and white sauce, and drizzle with freshly squeezed lemon juice.

Cooking Techniques

Equipment Needed

Spice Level: