Seekh Kebab (Pakistani Ground Beef Skewers)

Name: Seekh Kebab (Pakistani ground beef skewers)
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2.25 lbs ground beef (80% Lean); 0.5 yellow onion; 5 garlic cloves; 1 Inch piece ginger; 1 large bunch cilantro; 2 green chillies ((see notes)); 2 tsp salt; 1 tsp red chili powder ((see notes)); 1 tsp garam masala (optional); 1/2 tsp baking soda

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This recipe for Seekh Kebab (Pakistani Ground Beef Skewers) is an easy variation of a popular street food I grew up eating. Easy-to-source ingredients, a quick prep time, and four different cooking options make this recipe a keeper! Especially as a meal prep option. Plus, if you're grilling these babies, they won't fall off the skewer! Guaranteed!

Seekh Kebabs first originated as shish Kebabs and were made of assorted types of meat hunted by Turkish Soldiers. The word " shish" means sword, and the word "Kebab" means roast; hence, "shish kebab."

The Pakistani variation, seekh kebab, is made with ground meat, spices, and fresh ingredients. The seasoned ground beef mixture is wrapped around skewers, perfectly grilled, and enjoyed with warm naan, lemon wedges, cilantro mint chutney, and kachumber salad recipe. I also like to make some chicken malai boti when I grill my kebab.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
Other recipes you may like
Seekh Kebab (Pakistani ground beef skewers)

Why you'll love this recipe

This is a great recipe for meal prep - The seekh kebab can be parbaked, frozen, and defrosted as needed. Make a quick lentil curry, like Hyderabadi khatti daal or moong masoor daal, defrost some seekh kebab and you're in for a treat!
No complicated ingredients - The ingredients are easy to source through your local grocery store, and all the spices are pantry staples.
Great recipe for entertaining -The fact that you can make these seekh kebab ahead also makes them great for hosting a dinner. Add some Easy chicken tikka boti and dhaba style maash daal for a perfect meal.
There are many cooking options - You can use a regular frying pan, a grill pan, an air fryer, or the oven. Check the recipe card for detailed instructions.

Ingredient notes

Meat - I like to make my seekh kebab with 80% lean beef. You can make them with lamb or mutton, but the recipe would need modifications for white meat, like chicken, due to the lack of fat.
Green chilies - I recommend serrano peppers; anything else will be too mild. Of course, if you like your kebabs really spicy, feel free to try Thai peppers instead.
Cilantro - The cilantro adds flavor, aroma, and moisture to the meat, resulting in juicy kebabs.
Onion - Use yellow onions for best results, substituting with red if necessary.
Baking soda - Adding baking soda to the seekh kebab helps absorb the moisture and prevents the meat from watering, resulting in a nice brown sear outside.
Spices - The spices, salt, red chili powder, and garam masala are most likely already in your pantry. If not, your neighborhood grocery store should have them all.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Make it an appetizer - For a delicious appetizer, make miniature Seekh kebabs and serve them with tamarind dipping sauce.
Grill pan and then smoke them - After frying them on a grill pan, use a traditional Pakistani smoking method to get a delicious grilled flavor without all the hassle.
Add toasted whole spices - Dry roast and grind half a tablespoon of coriander and cumin seeds per pound of ground beef, and add to the seekh kebab mixture for an earthy flavor.
Add some Ghee - Add one tablespoon of ghee per pound of meat to make the seekh kebab juicier.

Step-by-step instructions

There are many different types of Kebabs in Pakistani cuisine. But in my opinion, these Seekh Kebabs are the easiest to make and, depending on the cooking technique used, are also the healthiest of the lot.

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First step - Chop all the ingredients, except the meat, in a food processor.
Second step - Line a mixing bowl with some cheesecloth and put all the chopped ingredients in it.
Third step - Gather the ends of the cheesecloth to make a pouch and gently squeeze to remove the excess liquid.
Fourth step - Add the strained mixture with the ground beef and mix it.

Fifth step - Knead this marinated meat mixture for 5 minutes to combine everything well, cover it, and refrigerate it for 30 minutes.
Sixth step - Test the seekh kebab by spooning one teaspoon of the mixture on a plate, microwaving it for 30 seconds, and tasting it. Adjust the salt and chilies as needed and retest until you reach the perfect level per your taste.
Seventh step - Now, you’re ready to shape the seekh kebab and grill them. Shape the meat mixture into a ball and slide your skewer through it. Start molding the beef into a long kebab by pressing the meat with your hands and rotating the skewer.
Eighth step - Brush the surface of the kebabs with a generous amount of cooking oil.

Ninth step - Place the seekh kebab on the grill on medium heat and cover. After 5 minutes, uncover, turn the heat up, and cook on high to get a good char. The kebab should take no longer than 10 minutes to cook.

Expert Tips

Use the right meat - The key is to use 80% lean meat, as the 20% fat helps bind the ingredients and keeps the kebabs moist and juicy.
Eliminate excess moisture - After you've chopped all the fresh produce, squeeze out the excess moisture. This will help bind the meat and shape the kebabs.
Knead the meat mixture - This step helps mix everything well throughout the meat and softens the kebabs.
Marinate the meat - After kneading it, set it in the fridge. This helps the meat's flavor and also makes it easier to shape the kebabs as the fat solidifies.
Use baking soda - Adding baking soda to ground beef helps achieve a perfect char on the outside and juicy meat on the inside.
Grease your hands - Shaping the kebab can get tricky without doing this as the meat sticks to the hands, making it difficult to shape the Seekh kebab.

Recipe FAQS

How do I keep my kebabs from falling off the skewer?

This is most likely happening because the kebabs have too much moisture in them. A trick is to add ½ a teaspoon of cornflour for every pound of meat and let the mixture sit for 10-15 minutes. The cornflour will absorb all the excess moisture, and your kebab will stick to the skewers.

How can I store my kebab?

This is a perfect recipe for batching and freezing. I like to shape and bake my kebabs for 10 minutes at 400 degrees Fahrenheit. Raw kebabs don't freeze well; they tend to water when defrosted. The parbaked kebab can be kept in the fridge for 2-3 days, frozen for up to three months, and defrosted and cooked as necessary.

What can I eat with the kebab?

Eat it as a paratha roll with chutney, stuff a pita pocket with a kebab, and drizzle some cucumber raita on it; make a kebab sandwich with spicy masala smashed potatoes on the side.

Other recipes you may like

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!