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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.