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Savor traditional South Asian street food with these Pakistani Seekh Kebab Skewers, crafted from minced beef mixed with onions, green chilies, and warming spices. Molded by hand onto flat metal skewers, these kebabs grill over hot coals to develop a smoky char while retaining juicy tenderness. Served with mint chutney and onion rings, they are an absolute delight.
Prep Time
25 min
Per serving
410kcal
Calories
36g
Protein
Cook Time
10 min
Servings
4 people
Difficulty
medium
4g
Carbs
28g
Fat
1g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
1. In a fine-mesh strainer, press finely chopped onion to squeeze out all excess liquid.
2. In a large bowl, combine ground beef, squeezed onion, minced green chilies, ginger paste, garlic paste, ground cumin, coriander powder, garam masala, red chili powder, salt, and fresh cilantro.
3. Knead meat mixture vigorously for 10 minutes until sticky and cohesive.
4. Cover and chill in refrigerator for 2 hours.
5. Divide meat into equal portions and mold firmly around wide metal skewers into sausage shapes.
6. Preheat outdoor grill or charcoal pit to high heat.
7. Place skewers over hot coals and grill for 8 to 10 minutes, turning frequently until charred and cooked through.
8. Remove from skewers and serve hot with mint chutney and lemon wedges.
Squeeze Onion Liquid: Draining liquid from onions prevents meat from falling off skewers. Knead Thoroughly: Long kneading builds protein bonds necessary to hold kebabs together. Use Metal Skewers: Flat metal skewers hold minced meat securely over direct flames.
This happens if onions aren't drained or meat isn't kneaded long enough to develop sticky proteins.
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