If you are craving a flavorful and exciting dish that brings the vibrant tastes of Pakistan right to your kitchen, look no further than this Pakistani Seekh Kebab (Ground Beef Skewers) Recipe. These succulent skewers are packed with aromatic spices and fresh herbs that perfectly complement the juicy ground beef, delivering an authentic taste experience that is both comforting and exhilarating. Whether you’re preparing for a family dinner or impressing friends with your grilling skills, these kebabs will become a cherished favorite, boasting just the right balance of heat, texture, and fragrance.
Ingredients You’ll Need
The magic of this Pakistani Seekh Kebab (Ground Beef Skewers) Recipe is in its beautifully simple yet essential ingredients. Each one plays a vital role, from enhancing the flavor and aroma with fresh herbs and spices to ensuring the ideal juicy and tender texture of the beef. Gathering these ingredients will set you on the path to creating a truly memorable meal.
- Coriander seeds: Toasted for their citrusy warmth and ground to release full flavor in the meat.
- Cumin seeds: Adds a deep, earthy base note after toasting and grinding.
- Yellow onion: Finely chopped and squeezed to remove excess moisture, bringing subtle sweetness and moisture balance.
- Green chili peppers: Provides a fresh, bright heat that wakes up every bite.
- Cilantro leaves: Fresh and zesty, contributing a vibrant herbal note.
- Mint leaves: Adds a cooling contrast to the spices, enhancing overall freshness.
- Ground beef (20% fat): The heart of the recipe, delivering juicy, flavorful meat that binds perfectly.
- Kosher salt: Essential for seasoning and drawing out natural flavors, tailored to your taste.
- Crushed garlic: Offers pungent, aromatic depth to the kebabs.
- Crushed ginger: Adds warming spice and a hint of brightness.
- Freshly ground black pepper: A subtle punch of heat and complexity.
- Red chili flakes: For a spark of lively heat, adjustable to your preference.
- Garam masala: The essential Pakistani spice blend that ties all flavors together with warmth and complexity.
- Papaya paste (optional): A secret tenderizer that ensures incredibly soft kebabs.
- Neutral oil: For searing the kebabs evenly and achieving a crispy crust.
How to Make Pakistani Seekh Kebab (Ground Beef Skewers) Recipe
Step 1: Toasting and Grinding the Spices
Begin by toasting the coriander and cumin seeds in a small skillet over medium heat until they release a rich aroma and deepen in color. This step is crucial for unlocking the deep, layered flavors that form the foundation of these kebabs. Once cooled, grind the seeds to a fine powder, ready to infuse the beef mixture with their signature warmth and earthiness.
Step 2: Preparing the Beef Mixture
Pat the ground beef dry to remove any excess moisture, which helps keep the kebabs from falling apart. Then finely pulse the onion, cilantro, mint, and green chilies in a food processor just enough to create a coarse, chunky mixture. Squeezing out any extra moisture from this herb-onion blend is key because it ensures the meat mixture binds perfectly without being watery.
Step 3: Combining Essentials and Kneading
Mix the onion-herb blend with the beef along with salt, garlic, ginger, black pepper, chili flakes, garam masala, your fresh-ground toasted spices, and optional papaya paste. Using gloved hands, knead this mix thoroughly for several minutes until you notice the meat develops a lacy, stringy texture called resha. This step guarantees a tender, juicy kebab that holds together beautifully on the skewers.
Step 4: Resting the Mixture
Cover and let the mixture rest in the refrigerator for at least 30 minutes or overnight if you have time. This resting period allows the flavors to meld, enhancing the aromatic complexity and making the meat even easier to shape and handle.
Step 5: Forming the Kebabs
Oiled hands help in shaping around 1/4 cup portions of the meat mixture into cylindrical sausage shapes, about 5 to 6 inches long, firmly pressing them onto skewers. Maintaining a good grip ensures the kebabs won’t break apart during cooking and keeps that iconic look and texture intact.
Step 6: Cooking Your Kebabs
You can cook your Pakistani Seekh Kebab (Ground Beef Skewers) in several ways: pan-fry them on medium-high heat for a perfectly crisp outside, air-fry for a quicker, less oily alternative, or bake then broil in the oven for that smoky char effect. No matter the method, aim for an internal temperature of 160 °F to ensure they are cooked through and juicy.
How to Serve Pakistani Seekh Kebab (Ground Beef Skewers) Recipe
Garnishes
Fresh and vibrant garnishes amplify the freshness and heat of these kebabs. A cooling cilantro mint raita or chutney brings a lovely balance to counter the spices, while a squeeze of fresh lemon juice brightens each bite with a zesty punch. Don’t forget a sprinkle of chopped fresh herbs for that beautiful pop of color and aroma.
Side Dishes
Serve these skewers alongside crunchy sliced cucumbers, tangy pickles, and warm naan bread or fluffy basmati rice. These accompaniments create a harmonious combination of textures and flavors that showcase the kebabs as the centerpiece of your meal.
Creative Ways to Present
For a fun twist, offer the kebabs de-skewered for easy hand-held bites at a party, paired with a variety of dipping sauces like spicy tamarind chutney or cooling yogurt-based dressings. You can also use the kebab meat as a filling for wraps or stuffed sandwiches, sprinkled with fresh veggies and herbs for a delightful street-food vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Pakistani Seekh Kebab (Ground Beef Skewers) keep beautifully in the refrigerator for up to 3 days when stored in an airtight container. Reheating gently keeps them tender and juicy, making them perfect for quick meals later in the week.
Freezing
You can freeze uncooked shaped kebabs by arranging them in a single layer on a tray, freezing until solid, then transferring them to freezer bags for up to 3 months. This method allows you to enjoy fresh-tasting kebabs anytime without compromising texture or flavor.
Reheating
Reheat cooked kebabs gently in a low oven or air fryer to maintain their crisp exterior without drying out the inside. Avoid microwaving if possible, as it can make the meat tough and unevenly heated.
FAQs
Can I use ground meat other than beef in this Pakistani Seekh Kebab (Ground Beef Skewers) Recipe?
Absolutely! While traditional recipes often use ground beef, you can substitute lamb, chicken, or even turkey. Just be mindful of fat content, as it affects the texture and juiciness.
What does papaya paste do in the recipe?
Papaya paste contains enzymes that naturally tenderize meat, making the kebabs softer and more succulent. It’s optional but highly recommended if you want extra tenderness.
Can I prepare the kebab mixture ahead of time?
Yes! The mixture can be made and refrigerated overnight, which also helps the flavors meld beautifully, making the kebabs even more delicious.
How do I prevent the kebabs from falling apart during cooking?
Make sure to dry the beef well, squeeze out excess moisture from herbs and onions, and knead the mixture thoroughly to develop that binding texture. Using oil on your hands while shaping also helps them stick firmly to the skewers.
What’s the best way to serve these kebabs for a crowd?
Serve the kebabs with a variety of dipping sauces, fresh lemon wedges, and colorful platters of vegetables and breads so guests can customize their plates. Passing them on skewers or as mini sandwiches works brilliantly for parties!
Final Thoughts
These Pakistani Seekh Kebab (Ground Beef Skewers) Recipe bursts with authentic flavors that are sure to win the hearts of anyone who tries them. From the toasty spices and fresh herbs to the juiciness of the meat and vibrant accompaniments, this dish feels like a warm hug on a plate. I can’t wait for you to make them and enjoy every delicious bite with your loved ones. Happy cooking!
PrintPakistani Seekh Kebab (Ground Beef Skewers) Recipe
Pakistani Seekh Kebab is a flavorful ground beef skewer recipe infused with aromatic spices, fresh herbs, and chilies. Toasted cumin and coriander seeds, along with garam masala and fresh mint, create a spicy, tender kebab ideal for pan-frying, air-frying, or baking. Served best with refreshing cilantro mint raita and lemon wedges, these kebabs make a perfect appetizer or main dish for gatherings and everyday meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Pakistani
Ingredients
Spice Mixture
- 2 tsp coriander seeds
- 2 tsp cumin seeds
Herb and Veggie Mixture
- 1/2 small to medium yellow onion (roughly chopped)
- 4 small green chili peppers such as Thai Chili (sliced)
- 1/4 cup cilantro leaves
- 2 tbsp mint leaves
Main Ingredients
- 1 lb ground beef (20% fat – not lean) (or substitute ground meat of choice)
- 1 1/4 tsp kosher salt
- 1 tbsp crushed garlic
- 3/4 tbsp crushed ginger
- 1 tsp freshly ground black pepper
- 1/2 tsp red chili flakes
- 1 tsp garam masala
- 1 tsp papaya paste (optional – for extra tender kebabs)
- Neutral oil (for searing) (as needed)
For Serving
- Cilantro Mint Raita
- Crunchy vegetables
- Lemon wedges
Instructions
- Toast the Spices: Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often, for 2-3 minutes until the seeds darken slightly and become aromatic. Remove from heat, allow to cool slightly, then grind into a powder using a spice grinder or mortar and pestle.
- Prepare Ground Beef: Strain and pat dry the ground beef thoroughly to remove any excess moisture to ensure the kebabs hold together firmly. Place in a large bowl or bowl of a stand mixer.
- Chop Herbs and Veggies: Add onion, cilantro, mint, and green chili peppers to a food processor. Pulse about 17 times to finely chop into a coarse mixture without turning it into a puree. Pause and scrape sides if needed. Squeeze out excess moisture from the mixture then add it to the ground beef bowl.
- Add Spices and Mix: Add salt, garlic, ginger, black pepper, red chili flakes, garam masala, toasted ground cumin and coriander, and papaya paste if using. Mix thoroughly to combine evenly.
- Knead the Mixture: Wearing gloves to protect from chili sting, knead the mixture by hand for 3-4 minutes until it develops a lacy, stringy texture called “resha.” Alternatively, use the paddle attachment on a food processor at medium speed for 2 minutes. The mixture should be homogeneous, sticky, and not crumbly.
- Rest the Mixture: Cover the bowl and let it rest for 30 minutes at room temperature or refrigerate up to overnight to help develop flavors.
- Taste Test: Heat a small pan over medium-high heat, add a bit of neutral oil, and cook a small piece of the mixture until browned. Taste and adjust salt or seasoning if needed.
- Shape Kebabs: With oiled hands, take about 1/4 cup of meat mixture and shape it into a thick, round shape. Thread kebab skewers through and form sausage-like shapes around the skewers, approximately 5-6 inches long. (Kebabs can be frozen at this stage if desired.)
- Pan-Fry the Kebabs: Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add enough oil to coat the bottom. When hot, place kebabs without crowding. Turn frequently with tongs to brown all sides evenly. Cook for 6-7 minutes total until the internal temperature reaches at least 160°F (71°C). Transfer to a plate lined with paper towels to drain.
- Air-Fry Option: Arrange kebabs in a single layer in the air fryer basket with space between them. Cook at 400°F for 4-5 minutes, then turn and cook for another 3-4 minutes until browned and fully cooked through.
- Bake and Broil Option: Preheat oven to 430°F (220°C). Place racks in middle and top positions. Arrange kebabs on a foil-lined baking sheet and brush with oil or butter if desired. Bake on middle rack for 8-10 minutes, turning halfway. Then move to top rack and broil on high (550°F/287°C) for 2 minutes per side until charred spots develop.
- Serve: Serve the kebabs immediately with cilantro mint raita, crunchy vegetables, and lemon wedges for a refreshing contrast and enhanced flavor.
Notes
- Use kosher salt for best flavor and texture.
- The optional papaya paste helps tenderize the meat but is not necessary.
- When shaping kebabs, oil your hands to prevent sticking and to make shaping easier.
- Kebabs can be frozen after shaping; freeze on a tray then transfer to a bag for up to 1 month.
- Use a meat thermometer to ensure kebabs reach a safe internal temperature of 160°F (71°C).
