Easy Seekh Kabab

Ingredients

• 500 gminced meat
• 1 mediumonion
• 1potato
• 2–3green chillies
• 5–7garlic cloves
• 1.3 cm (½ inch)ginger
• 15 g (¼ cup)fresh coriander
• 8–10mint leaves
• 1 tspchilli flakes
• 1 tspcumin seeds
• ¼ tspblack pepper
• ¼ tspturmeric
• to tastesalt
• 24–32 g (3–4 tbsp)chickpea flour
• 15 ml (1 tbsp)oil, for frying
• to tastelemon, for garnish
• to tastefresh coriander, for garnish
• to tastered onion, for garnish
• to tastechillies, for garnish
• to tastechutney, for serving

Instructions

1. 1

   Make the paste

   Put the onion, garlic, ginger, coriander, mint, potato and green chillies in a food processor. Pulse on low until the mixture is a slightly chunky paste, then squeeze out all its water.

2. 2

   Mix and chill

   Add the mince, prepared paste and all the spices to the food processor. Pulse to combine, then leave the mixture to rest in the fridge for 30 minutes.

3. 3

   Shape the kababs

   Take the mince mixture out of the fridge. Shape a piece about the size of a tennis ball around a skewer.

4. 4

   Pan-fry the kababs

   Put the kababs in a hot pan and cook on all four sides for 3–5 minutes per side, until golden brown.

5. 5

   Serve warm

   Serve the kababs warm, garnished with lemon, coriander, red onion and chillies, with chutney.

What are seekh kababs?

Seekh kababs are seasoned minced meat shaped around skewers and cooked until browned. They are associated with South Asian cooking, where minced meat is often flavoured with herbs, aromatics and spices.

This version uses a pulsed mixture of onion, potato, fresh herbs and green chilli for a fragrant, slightly textured mince. Squeezing excess water from the paste helps keep the mixture from becoming too wet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 24g protein, 17g carbs, 22g fat.

The mince provides most of the protein and fat, while the potato and chickpea flour contribute carbohydrates. The meat and frying oil are the main sources of fat; serve a kabab portion with salad or vegetables and flatbread for a more balanced plate.

Build the aromatic paste

Chunky paste: pulse the onion, garlic, ginger, coriander, mint, potato and chillies only until they come together. A little texture is useful; a completely smooth, watery purée can make the mince harder to shape.

Drain well: squeeze out the liquid before adding the paste to the meat. This is especially helpful because onion and potato can release a lot of moisture.

Season and bind the mince

Spice blend: cumin seeds, chilli flakes, black pepper and turmeric give the kababs warmth and colour. Adjust the green chilli and salt to suit your preference.

Chickpea flour: it is included in the ingredient list as a binder, but the method does not specify when to add it. If needed, mix it into the mince with the paste and spices, using only enough to help the mixture hold together.

Rest before shaping

Chilling time: rest the combined mince in the fridge for 30 minutes, as directed. The method gives the mixture time to firm up, which can make shaping it around skewers easier.

Even portions: aim for pieces of roughly tennis-ball size, then shape each one evenly along its skewer so it cooks at a similar rate.

Brown on all sides

Hot pan: add the kababs to a hot pan and cook each of their four sides for 3–5 minutes, until golden brown. The method does not give a specific heat setting, so keep an eye on the colour as they cook.

Doneness: browning is the cue given in the recipe, but colour alone does not confirm that minced meat is cooked through. Check the centre of a kabab before serving.

Serve with fresh accompaniments

Garnishes: lemon, coriander, red onion and chillies add freshness alongside the warm spices. Serve with chutney for a sharp or spicy contrast.

For a fuller plate, add flatbread and a simple salad or cooked vegetables; these complement the kababs without overshadowing them.

Recipe notes & tips

• Drain the pulsed vegetables thoroughly before mixing them with the mince.
• Keep the mince chilled until you are ready to shape the kababs.
• Use similar-sized portions so the kababs cook more evenly.
• Turn the kababs carefully to brown all four sides.
• Check the centre of a kabab for doneness before serving.
• Serve the garnishes and chutney alongside so everyone can add them to taste.

Variations

• Adjust the heat: use fewer green chillies for a milder mixture.
• Change the herbs: vary the balance of coriander and mint to suit your taste.
• Add lemon: serve extra lemon wedges alongside for a brighter finish.
• Choose your mince: use the minced meat you prefer, keeping in mind that its fat content affects the richness.
• Serve with flatbread: add warm flatbread and salad to make the meal more substantial.

Common mistakes to avoid

• Wet paste: squeeze out the liquid well so the mince is easier to shape.
• Over-processing: pulse only until the vegetables form a slightly chunky paste.
• Skipping the rest: chill the mixture for 30 minutes to make shaping easier.
• Uneven shaping: form each kabab evenly around the skewer for more consistent cooking.
• Rushing the browning: cook each of the four sides for 3–5 minutes, watching for a golden surface.
• Relying only on colour: check that the centre is cooked through before serving.

How to store

Refrigerate leftover cooked kababs in a covered container for up to 3 days. Reheat in a pan over a moderate heat until hot throughout, or in a microwave; avoid leaving them at room temperature for extended periods.

Frequently asked questions