Seekh Kebabs | Spicy Grilled Kebabs Pakistani Style

beef

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and turkey is often less expensive.

cumin

🥗Healthier: cumin seeds

💰Cheaper: caraway seeds

Cumin seeds provide more flavor, while caraway seeds are more affordable.

egg

🥗Healthier: flaxseed meal

💰Cheaper: mashed potato

Flaxseed meal binds ingredients without adding cholesterol.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier and provide fiber, while crackers are often less expensive.

Toast coriander seeds, cumin seeds, black pepper corns, and black cardamom in a pan on low flame and grind them using a mortar and pestle or spice grinder.

Crush ginger and garlic using a grater or mortar and pestle.

In a food processor, pulse onions, green chilies, mint, and coriander until finely chopped.

Add beef mince to the food processor along with ginger garlic, prepared spice mix, salt, and Kashmiri red chili powder. Process on medium speed for a minute to partially combine.

Transfer the mixture to a bowl and knead for a few minutes until well combined.

To infuse a smoky flavor, heat a piece of coal on fire, place it in a folded piece of foil in the mince, drizzle with oil, and cover for a few minutes. Discard the coal afterward.

Allow the mixture to rest in the refrigerator for at least an hour, or overnight for best results.

Using wet hands, take a portion of the meat and wrap it around skewers, gently flattening it.

For frying, heat a grill pan over high heat, brush with oil, and cook the kebabs while turning them over. If using a frying pan, add more oil for even cooking.

For air frying, place kebabs in a single layer, brush with oil, and cook at 200 °C for 4-5 minutes, then turn and cook for another 3-4 minutes until browned.

For baking, preheat the oven to 430°F/220°C, place kebabs on a baking sheet lined with aluminum foil, brush with oil or butter, bake for 8-10 minutes, turning halfway, then broil on high for 2 minutes until nicely colored.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens