A few years ago, I published a baked-only version of Seekh Kebab. Since then I’ve discovered – 1. There’s a way to make them even more tender and flavorful, and 2. I much prefer them pan-fried rather than baked. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Recently, after making Seekh Kebab from Dishoom’s cookbook, I realized I liked several aspects of their recipe more than my old recipe. So, I blended theirs with mine to create this better, updated version of Seekh Kebab.
What are Seekh Kebab?
The word ‘seekh’ means skewers and ‘kebab’ means meat cooked over a charcoal fire. So Seekh Kebab means skewered meat sausages cooked over a charcoal fire. Seekh Kebab are typically flavored with onions, garlic, ginger, green chili peppers, herbs, and spices. Pakistani Seekh kebabs are often made with ground beef, while Indian-style are usually made with ground lamb or ground chicken. More Kabab Recipes: The Best Chapli Kabab, Shami Kabab, Chicken Kofta
Ingredients you need to make Seekh Kebab
Here are the 12 ingredients you need to make Seekh Kebab:
How to Make Seekh Kebab
How to make Seekh Kebab tender
Many restaurants add quite a bit of fat to make their seekh kebab so flavorful and tender. One restaurant owner recently shared that they use 50% fat, 50% ground beef. Since most of us aren’t comfortable using that at home, we have to use some type of tenderizer to achieve a similar level of tenderness. A quick poll on Instagram and I found people use everything from cheese to potatoes to add tenderness. A team member told me she tried my recipe with Papaya paste with great results, and I found it to work perfectly.
How to keep Seekh Kebabs from falling off skewer or breaking
Ensure that the ingredients such as the beef and onion mixture are as dry as possible. Squeeze out any moisture from the onions and drain out any moisture from the ground beef (pat dry with a paper towel if needed). Blend or knead the meat mixture. Here’s why: In the book, The Food Lab, Kenji Alt Lopez explains how blending or kneading the meat in sausages helps bind the meat proteins. I also noticed the cookbook, Dishoom, used this same method of kneading the meat in their Seekh Kebab. I then realized Kenji Alt Lopez had already published a Seekh Kebab recipe with this method, which sealed it for me. After experimenting, I noticed a clear difference that blending or kneading the meat makes. The kebabs go from crumbly to well-binded, giving it a better texture. Lastly, refrigerate the beef and allow it to rest before shaping so that it becomes colder and easier to handle.
What to Serve With Seekh Kebab
Cilantro & Mint Raita (or Dahi Pudina Chutney) is the most ideal accompaniment for these kebabs. Its cool creaminess contrasts with the intense, meaty flavor of the kebab. Cucumber Raita, Kachumber Salad or crunchy vegetables add some crunch. Naan and rice pair perfectly to complete the meal. Chicken Puff Pastries would make a great appetizer for the meal.
More Beef Recipes You’ll Love
The Best Chapli Kabab Easy Nihari (Pakistani Beef Stew) – Stovetop + Slow Cooker Pakistani Aloo Keema (Ground Beef and Potato Curry) Easy Pakistani Haleem (Instant Pot) Easy Instant Pot Pakistani Beef Curry (Stew)
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
