Cuisinety

Beef · 55 minutes · By Zainab

Seekh Kebab (Char-Grilled Minced Meat Skewers)

Seekh kebab is the crown jewel of the Pakistani barbecue. Finely minced beef is worked with onion, ginger, green chili, and a warm blend of spices until it binds into a sticky paste, then pressed around flat metal skewers (seekh) and cooked over glowing charcoal until the outside chars and blisters and the inside stays juicy. The result is a smoky, spiced, shattering-crisp kebab that is eaten rolled in naan with mint chutney and raw onion, or piled on a platter. Homemade seekh kebabs need no fancy equipment - a grill, a skillet, or even a sheet pan in a hot oven works. The secret is in the mincing and the mixing: pass the meat through a fine grind or pulse it, and work it hard so it binds without falling off the skewer.

Char-grilled seekh kebabs on a rustic platter with red onion rings, lemon wedges, mint chutney and fresh coriander
40 minutes (plus 2-hour chill) prep15 minutes cook55 minutes total4 servingsMedium~480 calories per serving
By ZainabPakistani & Desi Kitchens · Pakistani & Desi Kitchens
✓ Method-reviewed by our editors

Ingredients

  • 1 1/2 lb ground beef (20% fat) or finely minced mutton
  • 1 small onion, grated
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies, finely chopped (to taste)
  • 1/2 cup chopped fresh coriander, plus more for garnish
  • 1 teaspoon salt, or to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 cup plain yogurt (helps bind)
  • 2 tablespoons chickpea flour (besan) or breadcrumbs, if needed
  • 2 tablespoons butter or ghee, melted, for basting
  • Oil, for the grill
  • For serving: naan, mint chutney, red onion rings, lemon wedges

Instructions

  1. Grate the onion and squeeze out as much liquid as you can - excess moisture makes the kebabs fall apart. In a large bowl, combine the beef, squeezed onion, ginger-garlic paste, green chilies, coriander, and all the spices.

  2. Mix thoroughly with your hands for 5–7 minutes. If the mixture is too wet, add the chickpea flour or breadcrumbs. Cover and refrigerate for at least 2 hours (or overnight) - the chill firms it up and blends the flavors.

  3. To shape: moisten your hands, grab about 2 tablespoons of mince, and press it around a flat metal skewer (or a wooden skewer, or shape into sausages without skewers). The meat should cling and form a tight, even cylinder about 1 inch thick. Press well to bind.

  4. Option 1 – Charcoal/grill: light a charcoal or gas grill and get it very hot. Grease the grates well. Grill the kebabs over medium-high direct heat for 4–5 minutes per side, turning carefully, until charred and blistered on the outside and cooked through.

  5. Option 2 – Oven or grill pan: for the oven, arrange on a greased sheet pan and broil/grill at 475°F for 8–10 minutes, turning once; for a grill pan, sear over high heat for 4–6 minutes per side.

  6. Baste with melted ghee or butter during the last minute of cooking. Serve immediately, still hot, with naan, mint chutney, raw red onion rings, and lemon wedges.

Tips for Success

  • Fat is flavor and binding: use beef with at least 20% fat. Too-lean mince makes dry, crumbly kebabs.
  • The kneading is not optional - working the mince thoroughly develops the protein so the meat binds to the skewer and does not fall apart. If it is still loose, chill it longer and use the binder.
  • Do not over-flatten the kebabs; keep them plump, about 1 inch thick, so the centers stay juicy while the outside chars.

Frequently Asked Questions

Why do my kebabs fall off the skewer?
Usually too much moisture or not enough kneading. Squeeze the grated onion dry, mix the meat for a full 5–7 minutes to develop the binding, chill the mixture, and consider a little chickpea flour as glue. Getting the raw meat cold and firm also helps it hold.
Why is my kebab dry inside?
The meat was too lean, or it was overcooked. Use 20% fat mince and pull the kebabs off the heat while they are still juicy - they continue to cook as they rest. If the outside is charring before the center cooks, lower the heat and cook slightly longer per side.
Can I make seekh kebabs without skewers?
Absolutely - shape the mince into thick sausages (kofta style) and grill or pan-fry them the same way. Many home cooks skip skewers entirely; only the shape changes, not the flavor.
Is this gluten-free?
The kebab itself is gluten-free if you skip the breadcrumbs and use chickpea flour as the binder. Just serve with gluten-free bread or rice and check your chutneys and spices.

Affiliate disclosure: this page contains affiliate links. If you buy equipment through them, Cuisinety earns a small commission at no extra cost to you — it keeps the site free. Picks follow the same research-backed standards as our gear guides. Read ourfull affiliate disclosure.

Equipment I Used

Browse All Recipes →

Love this recipe? Pin it!

Save it to your Pinterest board so you can find it later.

Pin this Recipe

Keep cooking