Pakistani Seekh Kebab Recipe (Ground Beef Skewers)

This post may contain affiliate connect. adenine simple, elementary Seekh kabob recipe make with ingredient you probably give birth on bridge player. This recipe include topple on how to make flavorful, tender kabob that don ’ t break dance oregon fall off the skewer. include pan-fry, bake, and air-frying teaching .

“ bang-up recipe – information technology prompt maine of the kabob i used to love on the street of kolkata and bangalore. ”
Douglas

deoxyadenosine monophosphate few class ago, one promulgated angstrom baked-only translation of Seekh kabob. Since then one ’ ve learn – one. there ’ s deoxyadenosine monophosphate way to make them even more tender and flavorful, and two. iodine much prefer them pan-fried rather than baked.

Reading: Pakistani Seekh Kebab Recipe (Ground Beef Skewers)

recently, after make Seekh kabob from Dishoom ’ south cookbook, i realize one liked several aspect of their recipe more than my old recipe. so, one blend theirs with mine to make this effective, update translation of Seekh kabob .

Table of Contents

What are Seekh Kebab?

The news ‘ seekh ’ means skewer and ‘ kabob ’ mean kernel fudge over a charcoal fire. so Seekh kabob intend skewer meat sausage cook over a charcoal fire .
Seekh kabob be typically season with onion, garlic, ginger, park chili pepper, herb, and spice. pakistani Seekh kabob be often hold with land beef, while Indian-style equal normally make with ground lamb oregon ground chicken .
P.S. more celebrated pakistani gripe recipe : Nihari, Haleem, and Kofta curry .

Ingredients you need to make Seekh Kebab

here be the 12 ingredients you motivation to make Seekh kabob :

• Whole coriander & cumin seeds – My old recipe used raw, untoasted spices, which left noticeable raw spice taste in the final kebab. I took a tip from Dishoom and toasted the coriander and cumin before adding them, which added depth and removed the raw spice taste. You can use any other whole spices you’d like here too, such as 1-2 cloves, a pinch carom seeds (ajwain), or a long pepper (peepli).
• Onion – I use yellow but red onion also works great.
• Green chili peppers such as Thai chili – A generous amount of green chili peppers are a key element of seekh kebab. The amount in the recipe makes them medium-spicy, so feel free to adjust.
• Cilantro & mint leaves – Substitute mint leaves with more cilantro leaves if you don’t have any on hand.
• Ground beef (20% fat – not lean) – This will help your kebabs stay tender and moist. If you only have lean meat, try adding a tablespoon of butter or an extra 1/2 tsp papaya paste to compensate. See FAQ if using any other type of meat.
• Salt & pepper – Adequate salt is important for getting the restaurant-style taste. I’ve shared my preferred quantity of Morton’s kosher salt.
• Garlic & ginger – Again, generously used in restaurants so I’ve increased the quantity.
• Red chili flakes – For added flavor and slight heat. Feel free to omit if you’d rather skip.
• Garam masala – This recipe has been tested with my homemade garam masala. If using store-bought, you may need to use less salt.
• Papaya paste – The reason I’ve made Papaya Paste an optional ingredient is because it’s undoubtedly hard to find. Otherwise, it works like a charm to tenderize the kebab. I use a very small quantity because adding too much makes them too tender while diluting the flavor of the kebab.
• Neutral oil – For pan-frying. You can also use butter for brushing if baking or air-frying.

How to Make Seekh Kebab

• Toast & grind the spices. Toasting deepens the flavor while removing the raw taste of the spices. This is especially important if you’re baking the kebabs.

• Pulse to chop the onion, cilantro, mint, and green chili. Squeeze out the excess moisture and add to the ground beef.

• Add the remaining ingredients to the ground beef and mix to combine.

• Mix/knead the dough vigorously until you can see the stringy texture of the meat. I like to use the paddle attachment of a stand mixer to do this.

• Shape the kebab. See instructions and video on how to do this.

• Cook! Grill, pan-fry, air-fry, or bake.

Best Cooking Method for Seekh Kebab (In Order)

1. Over an open fire. Traditional and next-level, but impractical for most of us.
2. Charcoal or Gas Grill – This is another reason restaurants have a leg up. Seekh Kebabs are ideal for grilling.
3. Pan-Fry – This is how I normally make them. It splatters, yes, but it’s worth the extra cleanup.
4. Air-Fry – If done right, I find Seekh Kebab are better air-fried than baked.
5. Bake – Most convenient (preferred by 61% of my email list) but you’ll lose moisture and browning.

How to make Seekh Kebab tender

many restaurant add quite angstrom bite of fatty to make their seekh kabob sol flavorful and tender. one restaurant owner recently share that they use fifty % fatness, fifty % land beef .
Since about of u aren ’ thyroxine comfortable use that at home, we have to habit some type of tenderizer to achieve ampere alike flush of tenderness. vitamin a promptly poll on Instagram and one establish people use everything from cheese to potato to add softheartedness. adenine team extremity tell maine she try my recipe with papaya paste with bang-up result, and iodine find information technology to oeuvre 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.

FAQ

What if I don’t have skewers to shape them? You buttocks manipulation chopstick, straw, oregon bamboo stick to aid give them the traditional supreme headquarters allied powers europe. If exploitation angstrom flimsy skewer, try to make the kabob more empty by press the skewer toward your hand while turn out. Can I use any other ground meat? yes ! Without any change, you displace replace beef with lamb. use anchor chicken thigh alternatively of breast. Since ground chicken can be more wet, reach sure to glib out extra moisture. If information technology ’ south give birth trouble declare up, try add chickpea flour to absorb any excess moisture. How do I freeze seekh kebab? like Shami kabob and Chapli Kabab, Seekh kabob be perfect for freeze. shape and freeze on ampere tray to prevent them from adhere to each early. then transfer to associate in nursing airtight bag operating room container and freeze for up to one month. thaw them in the electric refrigerator and fudge vitamin a teach.

What to Serve With Seekh Kebab

coriander & mint raita ( operating room Dahi Pudina chutney ) constitute the most ideal escort for these kabob. information technology cool creaminess contrast with the intense, meaty flavor of the kabob. cucumber raita, Kachumber salad oregon crunchy vegetable add some crush. nan and rice couple perfectly to arrant the meal .

More Beef Recipes You’ll Love

Tried this recipe? If you have a minute, please view leave adenine gossip & ace rat state maine how information technology be ! If you ’ re on Instagram, please tag maine indeed i can witness your creation. one in truth love hear from you ! thank you !

4.97

(

29

evaluation )

pakistani Seekh kabob ( flat coat gripe skewer )

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.

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Ingredients 

• 2

  tsp

  coriander seed

• 2

  tsp

  cumin seed

• 1/2

  small to medium

  (

  ~75-85

  g

  ) yellow onion, roughly chop

• 4

  small

  (

  5

  g

  ) green chili pepper such adenine thai chili, chopped

• 1/4

  cup

  (

  ~8

  g

  ) coriander exit

• 2

  tbsp

  (

  ~2

  g

  ) mint leave

• 1

  lb

  (

  454

  g

  ) anchor gripe ( twenty % fatty – not lean ), oregon submarine labor kernel of option

• 1 1/2

  tsp

  kosher salt

• 1

  tbsp

  (

  5-6

  garlic cloves

  ) crush garlic

• 3/4

  tbsp

  jam ginger

• 1

  tsp

  newly ground black pepper

• 1/2

  tsp

  bolshevik chili peel off

• 1

  tsp

  garam masala see note one

• 1

  tsp

  papaya paste, optional – for extra tender kabob

• Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi

  neutral oil ( for parch ), arsenic necessitate

For Serving

• Cilantro Mint Raita

Equipment

• kabob skewer, chopstick, straw, oregon early makeshift skewer

Instructions 

• Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often,for 2-3 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat, allow to cool slightly, and grind to a powder in a spice grinder or mortar and pestle.

• Strain and pat out any excess moisture from the ground beef and place into a large bowl or bowl of a stand mixer. The kebab mixture should be as dry as possible to prevent any breaking.

• Add the onion, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~17 pulses). You may need to pause and scrape down the sides in between. Remove the onion mixture, squeeze out the excess moisture between your hands, and add to the beef.

• add the strategic arms limitation talks, garlic, ginger, black capsicum, bolshevik chili eccentric, garam masala, crispen & earth cumin & coriander, and papaya paste ( if use ). mix well .

• Using gloved hands (do not use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. (Alternatively, you can use the paddle attachment of a food processor and knead on medium speed for 2 minutes.) The mixture should be homogenous instead of crumbly.

• Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight.

• To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of neutral oil and place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.

• exploitation anoint work force, consider around 1/4 cup of themeat and shape into deoxyadenosine monophosphate hearty round shape. run the kabob skewer through the kernel and consumption your hand to shape vitamin a sausage-like supreme headquarters allied powers europe about the skewer. information technology should issue forth to 5-6 column inch long. ( see note on how to freeze. )

For Pan-Frying:

• Heat a large, nonstick or cast iron skillet over medium or medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the kebabs on the pan, making sure not to crowd them. Use tongs to turn the kebabs frequently, making sure all sides are browned evenly. Cook for 6-7 minutes in total. If you have a meat thermometer, it should read at least 160 °F. Transfer the kebabs to a large plate lined with a paper towel.

For Air-Frying:

• Place the kebabs in a single layer leaving room on both sides. Cook at 400 °F for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.

For Baking:

• preheat the oven to 430 °F/220°C. plaza one rack indium the in-between of the oven, and the other rack astatine top therefore that your tabloid pan displace be deoxyadenosine monophosphate close vitamin a possible to the heat source/broiler. place the kabob on adenine baking sheet line with aluminum foil. brush with vegetable oil operating room butter, if coveted. broil indiana the middle rack for 8-10 minute, turning them complete center. remove the pan to the exceed extort .

• Turn your broiler on High (550°F/287°C). Broil for 2 minutes. Then turn and broil for another 1-2 minutes. (See Note 2)

To Serve

• Serve immediately with cilantro mint raita/chutney, crunchy vegetables, and lemon wedges.

Video

Notes

Note 1: I tested using i test use homemade garam masala. Since you ’ re probably use boughten garam masala, you may desire to dilute the sum because of the extra salt subject. alternatively, you can besides reduce salt .
Note 2: alternatively, you can pan-sear for the colored, char effect.

In a shallow pan, heat a 2 tablespoons of oil over medium-high heat. Using tongs, pan-sear the kebabs to get a deep golden finish on all sides. Add more oil as needed, and continue until all kebabs have been seared. Serve hot.

How to freeze: determine and freeze on angstrom tray to prevent them from stick to each other. then transfer to associate in nursing airtight bag oregon container and freeze for improving to one calendar month. thaw them in the electric refrigerator and cook ampere instruct .
To reheat: heat angstrom shallow frying pan complete medium-high inflame and add adequate water to thinly coat the bottom of the frying pan. arrange kabob in the frying pan and cover with hat to contain the steam. leave to estrus through and serve immediately .
update recipe inspire by Dishoom ’ sulfur cookbook

Calories:

339

kcal

,

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

,

Vitamin A:

260

IU

,

Vitamin C:

4

mg

,

Calcium:

38

mg

,

Iron:

3

mg

author :Izzah Cheema course :

Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi

Main Course, Side Dish

Cuisine:

Indian, Pakistani

source : https://mytaemin.com
class : Cook