A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have on hand. This recipe includes tips on how to make flavorful, tender kebabs that don’t break or fall off the skewers. Includes pan-frying, baking, and air-frying instructions.
“Great recipe – it reminded me of the kebabs I used to enjoy on the streets of Calcutta and Bangalore.”
Douglas
A few years ago I published a baked-only version of Seekh Kebab. Since then I discovered two key improvements: toasting whole spices before grinding adds depth and reduces any raw spice edge, and pan-frying yields a more satisfying texture and crust than baking. I also adapted a few techniques inspired by other recipes and combined them with my original approach to create this updated, more flavorful Seekh Kebab.
Seekh Kebab
The word seekh means skewer and kebab refers to meat cooked over fire. Traditionally, Seekh Kebab is spiced ground meat shaped around a skewer and cooked until browned and juicy. Typical seasonings include onion, garlic, ginger, green chilies, cilantro, mint, and warm spices like coriander, cumin, and garam masala. Pakistani-style kebabs often use ground beef while Indian versions may use lamb or chicken.
Ingredients you need to make Seekh Kebab
Here are the 12 ingredients you need to make Seekh Kebab:
- Whole coriander & cumin seeds – Toast before grinding to deepen flavor and remove raw spice notes. You may add 1–2 whole cloves or a pinch of carom seeds if you like.
- Green chili peppers – Thai chilis or similar. Use a generous amount for authentic flavor; adjust to your spice tolerance.
- Cilantro & mint leaves – Fresh herbs add brightness. If you don’t have mint, increase the cilantro.
- Ground beef (20% fat) – Use ground beef with some fat to keep kebabs moist. If using lean meat, add a tablespoon of butter or a small amount of tenderizer and pat dry excess moisture. You can substitute lamb or ground chicken (prefer thigh meat) as needed.
- Salt & pepper – Adequate salt is essential for a restaurant-style profile. Use kosher salt and adjust to taste.
- Garlic & ginger – Use them generously for a pronounced savory base.
- Red chili flakes – Optional for extra heat and flavor.
- Garam masala – Homemade or store-bought; adjust salt if your blend includes salt.
- Papaya paste – Optional. A small amount tenderizes the meat; avoid using too much or the texture will become overly soft.
- Neutral oil – For pan-frying. Butter or oil can be used for brushing if baking or air-frying.
How to Make Seekh Kebab
- Toast and grind the spices. Heat a small skillet over medium, toast the cumin and coriander seeds for 2–3 minutes until aromatic, cool slightly, then grind to a powder.
- Chop the aromatics. Pulse the onion, cilantro, mint, and green chilies in a food processor to a coarse chop. Squeeze out excess moisture from the onion before adding it to the meat.
- Combine ingredients. Add the spiced powder, salt, garlic, ginger, black pepper, red chili flakes, garam masala, and papaya paste (if using) to the ground beef.
- Knead the mixture. Using gloved hands or the paddle attachment of a stand mixer, knead vigorously for 3–4 minutes until the meat develops a lacy, stringy texture and becomes homogeneous rather than crumbly.
- Rest the mixture. Cover and rest at room temperature for 30 minutes or refrigerate up to overnight to let flavors meld and to firm the mixture for shaping.
- Taste test. Cook a small patty in a hot skillet to check seasoning and adjust salt and spices if needed.
- Shape the kebabs. With oiled hands, take about 1/4 cup of mixture, form a round, thread a skewer through, and shape into a 5–6 inch sausage-like kebab. If you don’t have skewers, use chopsticks, straws, or shape into logs without skewers.
- Cook. Grill, pan-fry, air-fry, or bake according to your preference (see methods below).
- Cook! Use the method below that best fits your kitchen.
Best Cooking Method for Seekh Kebab (In Order)
- Open fire – traditional and gives the best char, though impractical for many home cooks.
- Charcoal or gas grill – excellent for authentic flavor and charring.
- Pan-fry – my preferred home method for an excellent crust and controlled cooking.
- Air-fry – gives a superior result to simple baking if done correctly.
- Bake – most convenient, but can lose some moisture and char.
How to make Seekh Kebab tender
Restaurants often use higher fat percentages to achieve tender, juicy kebabs; some use blends with up to 50% fat. At home, you can achieve tenderness with technique instead of extreme fat: a small amount of papaya paste helps tenderize, and vigorous kneading creates protein strands that trap moisture. Some cooks add grated potato, cheese, or a little butter to mimic the restaurant texture, but use modest amounts so the kebab retains its meaty flavor.
How to keep Seekh Kebabs from falling off the skewer or breaking
- Dry the mix well: squeeze excess moisture from the onion and remove surface moisture from the ground meat with paper towels if needed.
- Knead or blend thoroughly: kneading binds proteins and creates a cohesive, stringy texture that prevents crumbling.
- Chill before shaping: refrigerate the mixture so it firms up and is easier to mold around skewers.
What to Serve With Seekh Kebab
Cilantro and mint raita or chutney pairs beautifully with Seekh Kebab; the cool creaminess balances the rich, spiced meat. Serve with a simple cucumber-tomato-onion salad for crunch, naan or steamed rice to round out the meal, and lemon wedges for brightness. Pickled or crunchy vegetables add texture and contrast.
Tried this recipe? Leave a comment with your experience and a photo if you like. I enjoy seeing your variations and hearing what worked for you.
Pakistani Seekh Kebab (Ground Beef Skewers)
Ingredients
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1/2 small to medium yellow onion, roughly chopped (~75–85 g)
- 4 small green chilies, sliced
- 1/4 cup cilantro leaves (~8 g)
- 2 tbsp mint leaves (~2 g)
- 1 lb ground beef (20% fat)
- 1 1/4 tsp kosher salt
- 1 tbsp crushed garlic (5–6 cloves)
- 3/4 tbsp crushed ginger
- 1 tsp freshly ground black pepper
- 1/2 tsp red chili flakes
- 1 tsp garam masala
- 1 tsp papaya paste (optional)
- Neutral oil for searing, as needed
For Serving
- Cilantro mint raita or chutney, naan, and crunchy vegetables
Equipment
- Kebab skewers, chopsticks, straws, or other makeshift skewers
Instructions
- Heat a small skillet over medium heat. Add the cumin and coriander seeds and toast, stirring often, for 2–3 minutes until aromatic. Cool and grind to a powder.
- Pat the ground beef dry and place in a large bowl or stand mixer bowl.
- Add the roughly chopped onion, cilantro, mint, and green chilies to a food processor and pulse about 17 times to create a coarse mixture. Squeeze out excess moisture and add to the beef.
- Add salt, garlic, ginger, black pepper, red chili flakes, garam masala, toasted and ground cumin & coriander, and papaya paste if using. Mix to combine.
- Knead with gloved hands for 3–4 minutes until the meat develops a lacy, stringy texture. The mixture should be cohesive rather than crumbly.
- Cover and rest for 30 minutes, or refrigerate overnight.
- Test seasoning by cooking a small portion in a hot skillet and adjust salt and spices if necessary.
- With oiled hands, form about 1/4 cup of meat into a round, thread the skewer through it, and mold into a 5–6 inch kebab.
For Pan-Frying
- Heat a large nonstick or cast iron skillet over medium-high. Add enough oil to coat the bottom. When hot, add kebabs without crowding. Turn frequently with tongs until browned on all sides, about 6–7 minutes total. Internal temperature should reach at least 160°F / 71°C.
For Air-Frying
- Place kebabs in a single layer with space between. Air-fry at 400°F for 4–5 minutes, turn, then cook another 3–4 minutes until browned and cooked through.
For Baking
- Preheat oven to 430°F / 220°C. Place kebabs on a foil-lined baking sheet. Brush with oil or butter if desired. Bake on the middle rack 8–10 minutes, turning once. Move the pan closer to the heat and broil for 1–2 minutes per side to develop char.
To Serve
- Serve immediately with cilantro mint raita or chutney, crunchy vegetables, and lemon wedges.
Notes
Salt and garam masala: If using a less salty, homemade garam masala, you may need up to 1 1/2 tsp salt. Start with 1 1/4 tsp salt if your garam masala is store-bought and adjust to taste.
Alternate sear method: For a deeper char, pan-sear the kebabs in a shallow pan with 2 tablespoons oil over medium-high heat, turning to brown all sides.
Freezing: Shape kebabs and freeze on a tray until firm, then transfer to an airtight bag for up to one month. Thaw in the fridge before cooking.
Reheating: Reheat in a shallow skillet with a little water, covered, until warmed through.
Updated recipe inspired by Dishoom’s cookbook and refined for home kitchens.
Carbohydrates: 4 g, Protein: 21 g, Fat: 26 g, Saturated Fat: 11 g, Cholesterol: 108 mg, Sodium: 734 mg, Potassium: 368 mg, Fiber: 1 g, Sugar: 1 g.