These juicy, melt-in-the-mouth Seekh Kabab (Ground Meat Skewers) are seasoned with Pakistani herbs and spices, baked in the oven and then smoked with coal for a traditional bbq aroma. They are an absolute treat to devour. Easy and quick to make and yet so hearty!
Ever wanted to replicate the mouth-watering Seekh Kabab you eat at your local restaurant? And especially when you don't have the luxury of a grill at home. Behold these gorgeous Beef Seekh Kababs that are baked in the oven and taste as heavenly. This recipe is so close to what you get at your local grill place.
What Is A Seekh Kabab
Seekh Kabab is a popular BBQ item in South Asia. It is made with mince meat formed into long kababs on metal or wooden skewers and then grilled over open charcoal. The meat is seasoned with basic spices like salt, chili and cumin and fresh mint, coriander and green chilies are used for extra flavouring.
Seekh Kababs are so versatile. They can be used in so many meals. Put these delicious kababs into parathas/wraps or make my Seekh Kabab Masala curry with these kababs. You can also serve them with my Roghni Naan alongside some green chutney.
Can You Freeze Beef Seekh Kabab
You can make multiple batches of these beef seekh kabab. Freeze them either half-cooked or fully cooked. If they are half-cooked you will have to finish cooking them off. You can choose from any of the cooking method below. if they are full cooked you will need to microwave them for a minute or two before serving.
How To Cook Seekh Kababs
- Pan-fry: Take a medium-sized pan. Add 2-3 tablespoon of vegetable oil and when heated cook the beef seekh kababs on medium-high heat. Turn over so that they are evenly cooked on all sides.
- Bake: Bake the kababs in the oven at 220 C for 20-30 minutes. Brush with oil so they don't get too dry. Detailed baking instructions in the recipe card below.
- Air Fry: Cook in the preheated air fryer (affiliate link) for 20 mins at 180 C. Turn sides midway.
- Grill: For the most authentic flavour, grill these beef seekh kababs over a charcoal grill.
How To Prevent Seekh Kabab From Breaking
- It is best no to wash the meat meat. If you prefer doing it then make sure you drain all the excess water by putting it in a sieve on a height.
- Add breadcrumbs or some cornflour/cornstarch to bind the mixture if it's too wet.
- If your kababs are falling off the skewer, make them thicker and shorter.
Watch How To Make It
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📖 Recipe
Beef Seekh Kabab
Ingredients
- 500 g mince beef
- 1 small onion finely chopped
- ¼ cup fresh coriander chopped
- 2 tablespoon mint leaves chopped
- 2 green chilies chopped
- 2 teaspoon ginger garlic paste
- 2-3 tablespoon melted butter
- 1 teaspoon or to taste salt
- 1 teaspoon red chili powder
- 1½ teaspoon cumin powder
- 1½ teaspoon coriander powder
- 1 egg
- 1 slice bread any white or brown bread
- 1 tablespoon seekh kabab spice mix optional
Instructions
- Break the slice of bread into random pieces in a small bowl. Add 2 tablespoon milk to it and mash it with a fork.
- Mix all the recipe ingredients including the mashed bread together with hand. If you have a food processor, pulse everything together 2-3 times for extra smoothness.
- Leave for 3-4 hours in the fridge.
- Put the mince onto skewers in a long kabab shape.
- Preheat the oven at 220 C. Put the grill of your oven onto a tray covered with foil to catch any drips. Lightly oil the grill.
- Put the skewers onto the grill and brush it with oil. Put in the oven on the middle rack and bake for 20-30 minutes.
- Rotate sides half way through. Also brush with oil so that the kababs don’t dry.
- Take out all the kababs when done in a pan with lid and give coal smoke.
- Serve hot with lemon wedges, mint chutney and kachumber salad.
Notes
- Mutton or chicken can be used instead of beef too.
- Soak wooden skewers in water for 4 hours so they don’t burn in the oven.
- I bake the Seekh Kababs as I don't have an outdoor grill. If you want you can grill them over charcoal for a more authentic taste.
- The ready-made flavouring is added just for an enhanced taste. You can use any Seekh Kabab spice mix by Shan, Laziza or National. If you don't have Seekh Kabab spice mix, you can also use BBQ or tikka flavouring or omit this entirely.
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Lubna says
Hi, Great to see this mouth-watering traditional beef sheekh kabab recipe. A very clean recipe & easy to understand. Well done. best wishes for you.
Chili to Choc says
Thank you so much! ♥️