Best & Authentic Pakistani Beef Seekh Kabab
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.
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.
Tried this recipe?Mention @itstastybygohar or tag #itstastybygohar
