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Pakistani Seekh Kebab
Pakistani Seekh Kebab is a traditional Pakistani recipe for the classic kebab of minced (ground) meat with onion, herbs and spices that's shaped around a skewer before being cooked on a barbecue (or in an oven). The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Pakistani Seekh Kebab.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesBeef RecipesMutton RecipesPakistan Recipes
Seekh kebab, which literally means kebab on a skewer, are traditionally made either in a tandoor or on a barbecue over charcoal coals. As both methods involve cooking with open flames, that adds as much colour as it does flavour to the kebabs. Traditionally made with mutton (goat meat) you can also make these with beef or lamb
Ingredients:
500g (1 lb) minced (ground) goat, mutton or beef
1 onion finely chopped
2 tsp ginger-garlic paste
7.5g (1/4 cup) fresh mint leaves, finely chopped
7.5g (1/4 cup) fresh coriander (cilantro) leaves, finely chopped
2 tbsp butter, melted
1 green chili chopped and pounded to a paste in a mortar
1 tsp ground coriander seeds
3/4 tsp ground cumin seeds
1 tsp cayenne pepper
1 tsp sea salt
Method:
Pre-heat your barbecue or pre-heat your oven to 220°C (200°C fan/450°F).
Place the minced (ground) goat, beef or mutton in a bowl and add the coriander powder, cumin powder, cayenne pepper and salt along with the onion, ginger-garlic paste, mint, coriander leaves and green chilli paste and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your meat and they won't stick to the skewer.
Mix with your hands until everything is incorporated but don't overwork it.
Cover with foil and set aside to marinate in your refrigerator for at least an hour (and up to six hours).
Scoop out a large ball of the meat mixture (about 1/6 the total) and pierce it with a skewer. Working quickly but gently, spread the meat on the skewer with your hands. If the kebabs are too moist to stick properly add 2 tbsp besan (gram/chickpea flour) to the mixture, which will help to dry it out.
Press you middle finger in a diagonal angle down the beef skewer to make the signature grooves on the kebab. You will end up with a large kebab.
To grill the kebabs in the oven, place the rack in the upper third of the oven in a roasting tin that has a grill on it (edit made per viewer suggestions).
Bake the kebabs for 20-25 minutes, rotating as needed to brown the kebabs all around. If you find that your kebabs are getting dry, brush oil as needed.
If cooking on a barbecue set the kebabs over high coals and cook, turning every five minutes or so for about 25 minutes. Every time you turn the kebab brush with butter or oil to keep them moist.
Once cooked, slide of the kebabs onto a plate and serve with mint raita and pita bread.
