Seekh Kebab Recipe

Overview

This seekh kebab recipe makes juicy, boldly spiced kebabs from finely minced beef. Grated onion, ginger, garlic, fresh herbs, green chile, and ground spices give the mixture a savory, fragrant flavor without making it heavy or wet.

The kebabs can be cooked on an outdoor grill, under a hot broiler, in the oven, or in a skillet. Chilling the seasoned mixture and squeezing out excess onion moisture are the two most important steps for kebabs that stay on the skewer.

Ingredients

• 500 g finely minced beef, preferably 15–20% fat
• 1 small yellow onion, about 100 g, finely grated
• 2 garlic cloves, finely grated or minced
• 15 g fresh ginger, peeled and finely grated
• 1 green chile, finely minced; remove the seeds for less heat
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh mint, optional
• 2 tablespoons gram flour, also called besan or chickpea flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika or mild Kashmiri chilli powder
• ½ teaspoon garam masala
• ½ teaspoon freshly ground black pepper
• 1¼ teaspoons fine salt
• 1 tablespoon lemon juice
• 1 tablespoon neutral oil, plus more for the grill, pan, or hands
• 6 wide metal skewers, or 8 bamboo skewers soaked in water for at least 30 minutes

How to make it

1. Drain the onion. Place the grated onion in a clean kitchen towel or a fine-mesh sieve and press firmly to remove as much liquid as possible. Do not skip this step: wet onion can make the kebab mixture too loose to hold its shape.

2. Toast the gram flour. Put the gram flour in a dry skillet over medium-low heat. Stir for 2–3 minutes, until it smells lightly nutty and turns a shade darker. Transfer it to a plate and let it cool completely. This removes its raw taste and helps absorb moisture.

3. Mix the kebab mixture. Add the beef, drained onion, garlic, ginger, green chile, cilantro, mint, toasted gram flour, cumin, coriander, paprika, garam masala, black pepper, salt, lemon juice, and oil to a large bowl. Mix with your hands for 3–4 minutes, squeezing and folding the mixture until it becomes smooth and tacky rather than crumbly.

4. Test the seasoning. Fry a teaspoon of the mixture in a small skillet until cooked through. Taste it once cool enough to handle, then add more salt, chile, or lemon juice to the raw mixture if needed.

5. Chill the mixture. Cover and refrigerate for at least 30 minutes, or up to 12 hours. Cold meat is firmer and easier to shape. Meanwhile, heat the grill or broiler to high. If using an oven, place a foil-lined baking sheet with a rack inside and heat it to 240°C/475°F.

6. Shape the kebabs. Divide the mixture into 6 equal portions. Lightly oil your hands, then press one portion around a skewer in a log about 12 cm long and 3 cm thick. Compress the meat firmly so there are no air gaps, but do not make the kebabs excessively thick. Repeat with the remaining mixture.

7. Cook the kebabs. For a grill or broiler, cook the skewers 8–10 cm from the heat for 10–14 minutes, turning every 3–4 minutes, until browned in spots and cooked through. For the oven, cook on the preheated rack for 14–18 minutes, turning halfway. For a skillet, heat 1 tablespoon oil over medium-high heat and cook the kebabs in batches for 10–12 minutes, turning carefully so several sides brown.

8. Check for doneness. The outside should have browned edges, and the kebab should feel springy but firm when pressed. The center must reach 71°C/160°F on an instant-read thermometer. If you do not have a thermometer, cut into the thickest kebab: it should be steaming hot throughout with no raw-looking center.

9. Rest and serve. Rest the kebabs for 3–5 minutes before sliding them from the skewers. Serve with lemon wedges, sliced onion, flatbread, and a fresh chutney or yogurt sauce.

Expert tips

• Use mince with some fat. Very lean beef tends to produce dry, firm kebabs; if your mince is extremely lean, mix in 1 tablespoon of neutral oil or use half beef and half lamb mince.
• If the mixture still feels loose after chilling, mix in 1 extra tablespoon of toasted gram flour and chill it for another 15 minutes. Avoid adding a large amount, which can make the kebabs dense.
• If a test kebab cracks, knead the mixture for another minute and compress it more firmly around the skewer. Cracks often mean the mixture has not become tacky enough.
• If the kebabs stick, lightly oil the skewers and your hands before shaping. Do not try to turn them until the first side has browned and released naturally.
• For bamboo skewers, leave a little exposed handle only if it is protected from direct heat; otherwise, use metal skewers or wrap the exposed ends in foil.
• Ground lamb can replace the beef at the same quantity. It may release more fat while cooking, so use a rack or drain the skillet between batches.

Serving and storage

Serve seekh kebabs hot with flatbread, sliced onion, lemon wedges, salad, or rice. They also work well tucked into bread with yogurt sauce and chutney.

Refrigerate cooked kebabs in a covered container within 2 hours of cooking and use them within 3–4 days. Reheat in a 180°C/350°F oven, air fryer, or skillet until hot throughout. You can freeze shaped, uncooked kebabs for up to 2 months on a lined tray, then transfer them to a freezer bag once solid. Thaw them overnight in the refrigerator before cooking; do not leave raw mince at room temperature to thaw.

Frequently asked questions

Why do my seekh kebabs fall off the skewers?

The mixture may contain too much onion liquid, may not have been kneaded enough, or may be too warm. Drain the grated onion thoroughly, knead the mixture until tacky, chill it for at least 30 minutes, and press it firmly around the skewer.

Can I make seekh kebabs without skewers?

Yes. Shape the mixture into short logs or oval patties and cook them in a lightly oiled skillet over medium heat. Turn them gently once the first side is browned.

Can I cook seekh kebabs in an air fryer?

Yes. Arrange the kebabs in a lightly oiled air-fryer basket with space between them and cook at 200°C/400°F for about 10–14 minutes, turning halfway. Check that the center reaches 71°C/160°F.

Can I prepare seekh kebab mixture ahead of time?

Yes. Cover and refrigerate the mixed kebab mixture for up to 12 hours. Shape it while cold, and cook the kebabs thoroughly before serving.

More from FoodNotes

• another spiced minced-beef recipe
• another style of homemade kebab