Authentic Pakistani Seekh Kabab Recipe (Stovetop, Skewers & Air Fryer Options)
Pakistani Seekh Kabab recipe is a flavorful and popular dish made with spiced minced meat shaped onto skewers. These juicy kababs are a staple in Pakistani cuisine and can be cooked on a grill, stovetop, or even in an air fryer, making them perfect for both traditional BBQs and easy homemade meals.
What Is Seekh Kabab?
Seekh Kabab is a popular Pakistani and Indian dish made with spiced minced meat, usually beef, chicken, mutton or lamb. The word “seekh” means skewer — because these kababs are traditionally shaped around long metal skewers and grilled over an open flame.
They are packed with flavor from fresh herbs, garlic, ginger, green chilies, and a blend of warm spices. The result? Juicy, smoky kababs with a slightly crispy outside and tender inside.
While they’re famous at BBQs and roadside stalls, Seekh Kababs are easy to make at home using a stovetop, grill, or air fryer!
Why Homemade Masala is Best for Seekh Kababs
Making your own Seekh Kabab masala at home brings out a richer, fresher flavor that you just can’t get from store-bought spice mixes.
By using whole spices like cumin, coriander, black pepper, and kabab chini, then freshly grinding them, you unlock natural oils and aromas that make the kababs more fragrant and flavorful. When combined with ground spices like red chili and garam masala, the blend becomes bold, balanced, and deeply satisfying.
Homemade masala also gives you full control over spice levels and freshness — no preservatives or fillers, just pure flavor!
Tips to Make Juicy & Perfect Seekh Kababs (That Don’t Break!)
Making soft, juicy kababs that hold their shape can be tricky — but these tips will help you get it right every time:
1. Use 80/20 Mince (Meat to Fat Ratio)
Fat keeps the kababs juicy. Too lean and they’ll turn dry and crumbly.
2. Remove Onion Water
Always squeeze out excess water from chopped onions using a cheesecloth. Too much moisture makes the kababs fall apart.
3. Knead the Mixture Well
Mix and knead for at least 8–10 minutes. This helps the proteins bind together, giving the kababs a smooth, sticky texture.
4. Add a Pinch of Baking Soda
It makes the kababs soft and helps them hold shape.
5. Chill the Mixture
Let the mixture rest in the fridge for 30–60 minutes. This firms it up and makes shaping easier.
6. Don’t Overturn While Cooking
Let one side cook well before flipping. Flipping too early can break the kabab.
Bonus Tip: If your mixture still feels too soft, you can add 1–2 tablespoons of roasted gram flour (besan) for extra binding.
Best Cooking Methods for Seekh Kababs
Seekh Kababs are versatile and can be cooked in different ways depending on your setup. Here are the best methods:
1. Skewer Grilling (Traditional BBQ Style)
This method gives kababs a smoky, charred flavor that’s hard to beat. Perfect for outdoor gatherings and authentic taste.
2. Stovetop Pan-Frying
Great for home kitchens! Use a nonstick or cast iron pan. Just add a little oil and cook evenly on medium heat. You’ll get a crispy outside and juicy inside.
3. Air Fryer
The healthiest option — no oil needed! Air frying gives a nice texture while keeping the kababs light and tender. Ideal for quick, mess-free cooking.
Tip: No matter the method, always chill the mixture before shaping to help the kababs hold their form.
Best & Authentic Pakistani Beef Seekh Kabab
Ingredients
- 2 lbs Beef Mince 80/20 fat ratio
Veggies:
- 2 Onion
- 2-3 Green Chilies
- 4 inch Garlic
- 2 inch Ginger
Seekh Kabab Masala:
- 1 tspCumin
- 2 tsp Coriander
- 1/2 tsp Black Pepper
- Long Pepper
- 5-6 Kabab chini 5-6
- 1 tbsp Salt
- 1 tsp Red Chili Powder
- 1 tsp Red Chili Flakes
- 1/4 tsp Garam Masala
- 1/2 tsp Baking Soda
Instructions
- Prepare the seekh kabab masala by blending cumin, coriander seeds, black pepper, long pepper, and kabab chini into a fine powder. Mix in salt, red chili powder, red chili flakes, garam masala, and baking soda. Set aside.
- Finely chop onions, green chilies, garlic, ginger, and cilantro.
- Place the chopped onion in a cheesecloth and squeeze out all the excess water.
- In a large bowl, add the beef mince, prepared masala, and chopped ingredients. Mix everything well.
- Knead the mixture for 8 to 10 minutes until it becomes sticky and smooth.
- Cover the bowl and refrigerate the mixture for 30 to 60 minutes.
- Wet your hands and shape the mixture onto skewers. If not using skewers, shape into long kababs by hand.
To cook
- For stovetop: Heat oil in a pan and cook kababs on medium heat until browned and fully cooked.
- For grill: Cook the skewered kababs over a flame or BBQ grill until charred and done.
- For air fryer: Preheat to 375°F (190°C) and cook for 12 to 15 minutes, flipping halfway.
Video
Notes
- Use 80/20 beef mince for juicy and tender kababs. Leaner meat can make them dry and crumbly.
- Squeeze out all water from onions to prevent the mixture from becoming too soft or watery.
- Kneading is key — spend 8 to 10 minutes mixing the meat to help it bind properly and hold shape.
- Chilling the mixture firms it up and makes shaping easier, especially for skewers.
- If the mixture still feels too soft, add 1 to 2 tablespoons of roasted gram flour (besan) for extra binding.
- Add only a small pinch of baking soda — too much can affect flavor.
- Wet your hands with a little oil or water before shaping kababs to avoid sticking.
- Avoid flipping too early during cooking; let one side firm up before turning.
- Kababs freeze well — shape and freeze raw, then cook straight from frozen when needed.
