Pakistani Seekh Kebab (Ground Beef Skewers)

Ingredients

• 2 tspcoriander seeds
• 2 tspcumin seeds
• 1/2 small to mediumyellow onion, roughly chopped
• 4 smallgreen chilli peppers, such as Thai chillies, sliced
• 15 g (1/4 cup)coriander leaves
• 2 tbspmint leaves
• 454 g (1 lb)ground beef, 20% fat, or ground meat of choice
• 1 1/4 tspkosher salt
• 1 tbspcrushed garlic
• 3/4 tbspcrushed ginger
• 1 tspfreshly ground black pepper
• 1/2 tspred chilli flakes
• 1 tspgaram masala
• 1 tsp, optionalpapaya paste
• As neededneutral oil, for searing
• To servecoriander mint raita

Instructions

1. 1

   Toast the spices

   Heat a small pan over medium heat. Add the cumin and coriander seeds and toast for 2–3 minutes, stirring and shaking the pan often, until darker and fragrant. Take off the heat, cool slightly, then grind to a powder in a spice grinder or mortar and pestle.

2. 2

   Drain the beef

   Strain the ground beef and pat away any excess moisture. Put it in a large bowl or the bowl of a stand mixer; keeping it as dry as possible helps the kebabs hold together.

3. 3

   Chop the herbs

   Put the onion, coriander leaves, mint and green chillies in a food processor. Pulse to a coarse, finely chopped mixture rather than a purée, about 17 pulses, pausing to scrape down the sides if needed. Squeeze excess moisture from the mixture with your hands and add it to the beef.

4. 4

   Season the mixture

   Add the salt, garlic, ginger, black pepper, chilli flakes, garam masala, ground toasted spices and papaya paste, if using. Mix well.

5. 5

   Knead until cohesive

   Wearing gloves, knead the mixture for 3–4 minutes until it develops a lacy, stringy texture (resha) and looks cohesive rather than crumbly. Alternatively, use a food processor with the paddle attachment on medium speed for 2 minutes.

6. 6

   Rest the mixture

   Cover the bowl and leave it to rest for 30 minutes, or refrigerate it for up to overnight.

7. 7

   Test the seasoning

   Heat a small pan over medium-high heat and add a little neutral oil. Cook a small piece of the beef mixture, turning it as needed, then taste and adjust the salt or seasoning if desired.

8. 8

   Shape the kebabs

   With oiled hands, take about 1/4 cup of the mixture and shape it into a sturdy round. Run a kebab skewer through it, then shape the meat into a sausage around the skewer, about 13–15 cm (5–6 inches) long.

9. 9

   Pan-fry the kebabs

   Heat a large non-stick or cast-iron pan over medium or medium-high heat and add enough oil to coat the base. Once hot, add the kebabs without crowding the pan. Turn them frequently with tongs so they brown evenly, cooking for 6–7 minutes in total. Check that the centre reaches at least 71°C (160°F) with a meat thermometer, then transfer the kebabs to a plate lined with kitchen paper.

10. 10

    Air-fry the kebabs

    Arrange the kebabs in a single layer with space around each one. Air-fry at 200°C (400°F) for 4–5 minutes, turn, then cook for another 3–4 minutes until browned and cooked through.

11. 11

    Bake and grill

    Preheat the oven to 220°C (430°F). Set one rack in the middle and another near the top, close to the grill. Put the kebabs on a foil-lined baking tray and brush with oil or butter if desired. Bake on the middle rack for 8–10 minutes, turning halfway, then move the tray to the top rack.

12. 12

    Finish under grill

    Set the grill to high, 287°C (550°F). Grill the kebabs for 2 minutes, turn them, then grill for another 1–2 minutes.

13. 13

    Serve the kebabs

    Serve straight away with coriander mint raita or chutney, crunchy vegetables and lemon wedges.

What are seekh kebabs?

Seekh kebabs are seasoned minced meat shaped around skewers and cooked over or near high heat. They are associated with South Asian cooking, including Pakistani cuisine, where fragrant spices and fresh herbs give the meat its character.

This version uses toasted cumin and coriander, fresh herbs and green chillies for a fragrant, savoury mixture. Kneading helps it cling to the skewers, while a choice of pan, air fryer or oven makes the method adaptable to a home kitchen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 21g protein, 4g carbs, 26g fat.

The beef supplies most of the protein and fat, while the small amount of carbohydrate comes mainly from the onion and herbs. Pair a kebab portion with crunchy vegetables and a measured serving of rice or flatbread for a more balanced plate.

Choose the right beef

Fat content: The recipe calls for beef with 20% fat rather than lean mince. That fat helps keep the kebabs tender as they brown.

Moisture: Pat the beef dry, and squeeze water from the chopped onion and herbs before mixing them in. A drier mixture is less likely to loosen or slip from the skewers.

Build the spice flavour

Whole spices: Toasting cumin and coriander briefly makes them aromatic before you grind them. Keep them moving and take them off the heat once their colour deepens and their fragrance rises.

Fresh aromatics: Pulse the onion, coriander, mint and chillies into a coarse mixture, not a smooth paste. This keeps some texture in the kebabs and avoids adding unnecessary moisture.

Get the texture right

Kneading: Work the seasoned meat until it becomes cohesive and develops a stringy, lacy look. If it still seems crumbly, continue kneading until it holds together.

Shaping: Oiled hands help form the mixture smoothly around each skewer. Make the kebabs a consistent thickness so they cook evenly, and avoid leaving gaps between meat and skewer.

Rest and test

Resting: Give the covered mixture at least 30 minutes before shaping, or refrigerate it overnight. This also gives the seasonings time to mingle.

Seasoning check: Cook a small test piece in a little oil before shaping everything. Taste it and adjust the salt or spices while the mixture is still easy to correct.

Choose a cooking method

Pan-frying: Use a hot pan and leave space between kebabs so they brown rather than steam. Turn them often and cook for 6–7 minutes in total.

Air-frying or baking: Air-fry at 200°C, turning partway through, or bake at 220°C before finishing under a hot grill. In each case, use browning and a cooked-through centre as your cues.

Serve with something fresh

Cooling sides: Coriander mint raita or chutney complements the warm spices, while crunchy vegetables and lemon wedges add freshness and contrast.

To make a fuller plate, pair the kebabs with flatbread, rice or a salad. Keep any extra sides separate so the kebabs stay crisp on the outside.

Recipe notes & tips

• Wear gloves when handling the green chillies and kneading the mixture.
• Pulse the vegetables in short bursts so they stay chopped rather than turning into a wet purée.
• Squeeze out as much moisture as you can from the chopped onion and herbs.
• Oil your hands before shaping to make the meat easier to work with.
• Cook a small test piece before forming all the kebabs so you can adjust the seasoning.
• Cook in batches when pan-frying to leave room for even browning.

Variations

• Change the mince: Use another ground meat of your choice in place of beef.
• Adjust the heat: Use fewer green chillies or chilli flakes for a milder mixture.
• Add papaya paste: Include the optional paste for the recipe's extra-tender variation.
• Choose a cooking method: Pan-fry, air-fry or bake and finish under the grill as directed.
• Serve as wraps: Tuck the kebabs into flatbread with raita and crunchy vegetables.

Common mistakes to avoid

• Wet mince: Pat the beef dry before mixing so the kebabs are less likely to break.
• Overprocessed vegetables: Pulse to a coarse chop rather than blending to a paste.
• Skipping the knead: Work the mixture until it looks cohesive and stringy, not crumbly.
• Loose shaping: Press the meat firmly around the skewer and close any gaps.
• Crowded pan: Cook in batches so the kebabs brown instead of steaming.
• Guessing doneness: Use the recipe's timings and check that the centre reaches 71°C when using a thermometer.

How to store

Refrigerate cooked kebabs in a covered container and eat within 3 days. Reheat until piping hot in a pan, oven or air fryer; avoid prolonged reheating, which can dry them out.

Frequently asked questions