Beef Seekh Kebabs

Juicy minced beef kebabs seasoned with classic Pakistani spices — grilled or pan-cooked to perfection. A must-have for BBQs, wraps, and weeknight meals.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course BBQ & Grilled

Cuisine Pakistani

Servings 4 people

Calories 384 kcal

Ingredients

500 grams minced beef (with a bit of fat for juiciness)
1 medium onion (grated and moisture squeezed out)
2 green chillies (finely chopped)
2 tbsp fresh coriander (finely chopped)
1 tsp garlic paste
1 tsp ginger paste
1 tsp red chilli flakes (adjust to taste)
1/2 tsp black pepper
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
1 tbsp gram flour (helps bind)
1 egg (optional, for extra binding)
Butter or oil (for brushing)

Instructions

Step 1: Prepare the mixture

In a large bowl, mix all the ingredients.
Knead for 5–7 minutes until everything is combined and the mixture feels sticky.
Cover and refrigerate for 30 minutes (this helps firm it up and enhances the flavour).

Step 2: Shape the kebabs

Wet your hands lightly with water or oil.
Take a handful of mixture and shape it into a long sausage shape. You can do this directly on skewers or by hand.
If using wooden skewers, soak them in water first to avoid burning.

Step 3: Cook the kebabs

Option 1 – Frying Pan:

Heat 1 tbsp oil in a non-stick pan
Cook kebabs on medium heat for 10–12 minutes, turning occasionally.

Option 2 – Oven:

Preheat oven to 200°C (fan 180°C).
Place kebabs on a greased tray and bake for 15–18 minutes. Broil for 2–3 minutes for a charred effect.

Option 3 – Grill/BBQ:

Grill on medium-high heat, turning every few minutes until fully cooked and slightly charred.

Step 4: Serve

Brush with butter or ghee for extra flavour.
Serve hot with mint chutney, lemon wedges, naan, or inside wraps.

Notes

Squeeze out excess moisture from the onion — it makes a big difference in texture.
If the mix feels too wet, add more gram flour.
Wet your hands before shaping to avoid sticking.

Q: Can I freeze the kebabs?

Yes! Shape them and freeze raw. Defrost before cooking or cook from frozen on low heat.

Q: Can I use lamb or chicken mince instead?

Absolutely. Just reduce cooking time slightly for chicken and use thigh mince if possible.

Q: Why do my kebabs break?

Too much moisture or not enough binding. Make sure to squeeze the onion, use gram flour or egg, and rest the mixture in the fridge.

Q: Are these very spicy?

They’re medium by default. Adjust chilli to your liking.