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Pakistani Seekh Kebab (Ground Beef Skewers) Recipe

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3.9 from 2 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.)
  9. 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.
  10. 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.
  11. 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.
  12. 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).

Find it online: https://marthatasty.com/pakistani-seekh-kebab-ground-beef-skewers-recipe/