Beef Seekh Kabab

Name: Beef Seekh Kabab
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
Cuisine: Pakistani
Ingredients: 3 lbs Ground Beef (80/20 lean/fat ratio); 3 pieces Onions (medium size); 1 inch piece Ginger (fresh); 6-8 cloves Garlic cloves; 3 pieces Green chilies (adjust to taste); 1 bunch Cilantro (fresh); 2 tbsp Red chili powder (use less for mild); 2 tbsp Ground cumin; 1 tbsp Ground coriander; 1 tbsp Garam masala; To taste Salt; 1/2 tsp MSG (optional); As needed Oil or cooking spray (to prevent sticking during cooking)

This recipe guides you through making delicious Beef Seekh Kababs. It starts with finely chopping onions and removing excess moisture, then combining them with 80/20 ground beef. Fresh ginger, garlic, green chilies, and cilantro are added along with a blend of aromatic spices like red chili powder, ground cumin, ground coriander, and garam masala. The mixture is thoroughly combined, formed onto skewers, and then cooked until perfectly browned and juicy. This dish is a flavorful and classic South Asian delicacy.

#Beef

#Kabab

#Seekh Kabab

#Pakistani

#Indian

#Grill

#Ground Beef

#Spicy

#Entree

Cooked Beef Seekh Kababs on Skewers

Recipe Information

15m

Prep Time

12m

Cook Time

27m

Total Time

Servings

Medium

Pakistani

English

Nutrition (per serving)

450

Calories

35g

Protein

Carbs

30g

Fat

Plated Seekh Kababs with Garnish

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Juicy Seekh Kabab

Instructions

0/8 completed

1
Finely chop the onions in a food processor until very fine.
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1m
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Finely chop the onions in a food processor until very fine.
1m
Chopping onions finely helps them incorporate better and prevents a raw onion taste.
2
Place the finely chopped onions into a kitchen towel or cheesecloth and squeeze out all excess liquid. Discard the liquid.
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2m
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Place the finely chopped onions into a kitchen towel or cheesecloth and squeeze out all excess liquid. Discard the liquid.
2m
Removing moisture is crucial to prevent the kababs from falling apart.
3
Add the squeezed, dry chopped onions into a large bowl with the ground beef.
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1m
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Add the squeezed, dry chopped onions into a large bowl with the ground beef.
1m
Ensure the onions are as dry as possible before adding to the beef.
4
Finely chop the fresh ginger, garlic cloves, green chilies, and cilantro. You can use a food processor for this as well.
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2m
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Finely chop the fresh ginger, garlic cloves, green chilies, and cilantro. You can use a food processor for this as well.
2m
Chop these aromatics very finely to ensure even distribution of flavor.
5
Add the chopped ginger, garlic, green chilies, cilantro, red chili powder, ground cumin, ground coriander, garam masala, salt to taste, and optional MSG to the ground beef and onion mixture.
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1m
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Add the chopped ginger, garlic, green chilies, cilantro, red chili powder, ground cumin, ground coriander, garam masala, salt to taste, and optional MSG to the ground beef and onion mixture.
1m
Adjust red chili powder and green chilies according to your preferred spice level.
6
Mix all the ingredients thoroughly with your hands until everything is well combined and the mixture becomes sticky. This ensures the kababs hold their shape.
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2m
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Mix all the ingredients thoroughly with your hands until everything is well combined and the mixture becomes sticky. This ensures the kababs hold their shape.
2m
Mixing well develops the protein in the meat, making the kababs firm and preventing them from breaking.
7
Take a portion of the mixture and press it around a skewer, forming an elongated kabab shape. Wet your hands slightly to prevent sticking.
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3m
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Take a portion of the mixture and press it around a skewer, forming an elongated kabab shape. Wet your hands slightly to prevent sticking.
3m
Ensure the kabab is evenly shaped for uniform cooking. If using wooden skewers, soak them in water beforehand.
8
Cook the seekh kababs on a preheated grill, frying pan, or in an oven until they are beautifully browned on all sides and cooked through. Use oil or cooking spray to prevent sticking.
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10m
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Cook the seekh kababs on a preheated grill, frying pan, or in an oven until they are beautifully browned on all sides and cooked through. Use oil or cooking spray to prevent sticking.
10m
Cook over medium heat to ensure the kababs cook thoroughly without burning the exterior. Turn frequently for even browning.