Ground Beef Indian Shish Kebab Recipe
What's amend than lounging out on your patio, flipping burgers and hot dogs on the grill ? I'll tell y'all what is. Making Seekh Kebabs at home. In your oven. With meat that is marinated in Pakistani spices and grilled to perfection. With the month of fasting coming to an cease to welcome Eid in just a few days, I decided to embrace the spirit of summer and show you lot how barbeque is done the correct mode… sorry I meant to say how it's done back dwelling house in Islamic republic of pakistan.
Seekh kebab, which literally ways kebab on a skewer, are traditionally made on an outdoor grill over dress-down that add as much color as information technology does flavour to the kebabs. I live in an flat and don't take a grill. Then I was a trivial hesitant making these in the oven. Only permit me tell you that when these kebabs came sizzling out of the oven with much adulation from the fire alert which simply would not terminate singing (bank check out my video for demo), my sister and I just could not have enough. The yogurt raita is simple and a must to go with these kebabs. I will do 100 squats if you tell me you made these and failed. It'southward that like shooting fish in a barrel to brand.
Pakistani Seekh Kebab + Yogurt Raita
Hey, try a barbeque that'south total of flavor and spices. Pakistanis sing songs of the Seekh Kebab!
Servings: 5
Ingredients
Seekh Kebab
- 1 lb beef chuck 80% lean 20% fatty
- 1 onion finely chopped
- 2 tsp ginger and garlic paste
- ane/4 loving cup mint finely chopped
- i/4 cup coriander finely chopped
- 2 tbsp butter melted
- 1 green chili grind into paste
- i tsp coriander powder
- 3/4 tsp cumin pulverisation
- 3/4 tsp cayenne pepper I add one tsp considering I like it existent spicy
- i tsp common salt
Raita Chutney
- 1 cup yogurt
- 2 tbsp mint leaves
- ii tbsp cilantro leaves
- one green chilli
- salt to taste
- h2o add to desired consistency
Instructions
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Preheat your oven to 450 degrees F when you are ready to bake the kebabs.
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Into your beefiness, add coriander powder, cumin powder, cayenne pepper, salt along with the onion, ginger and garlic paste, mint, coriander and green chilli paste and melted butter. Exist sure to clasp the onions in your hands to drain its juice otherwise there will too much wet in your beef and they won't stick to the skewer.
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Mix with hand until everything is incorporated but don't overwork it.
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Cover with foil and permit marinate in refrigerator for at least an hr and upwards to six hours.
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While kebab is marinating, make yogurt raita. Grind 2 tbsp each of mint and coriander along with the green chilli in an electric grinder with a touch of water to make a paste.
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Pour this paste into the yogurt.
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Add together water to become the desired consistency. If yous similar the raita more liquidy, add more water. Flavour with common salt and keep aside.
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To make the kebabs, preheat your oven to 450 degrees F.
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Scoop out a big ball of the meat mixture and pierce information technology through the skewer. Working speedily but gently, spread the meat on the skewer with your easily.
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Printing you middle finger in a diagonal angle downwards the beef skewer to brand the signature grooves on the kebab.
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To grill the kebabs in the oven, identify the rack in the upper third of the oven in a roating can that has a grill on it (edit fabricated per viewer suggestions).
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Bake kebabs for 20-25 minutes, rotating every bit needed to brown the kebabs all around. If yous find that your kebabs are getting dry out, brush oil as needed. Still, I don't think you volition need to add together oil considering unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.
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One time cooked, slide of the kebabs onto a plate and serve with raita and pita bread.
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This makes 6 really large kebabs.
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*Annotation: if the meat mixture is as well moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture. This tip was shared by a reader!
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I'grand Izza, the Rookie behind and in front of the photographic camera. Hither, you will detect all the delicious recipes I'm whipping up in my cozy apartment in downtown Seattle while juggling my ix-5 in tech.
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Source: https://rookiewithacookie.com/pakistani-seekh-kebab-yogurt-raita/
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How-do-you-do, excited to try this merely when you say cayenne exercise you mean using Indian lal mirch or actually using cayenne? Too, which oil and butter (salted or unsalted) are you using? Thanks
Yous can utilize lal mirch or cayenne, simply make certain information technology isn't kashmiri lal mirch. I used salted because i add common salt separately
Would the measurements for the remaining ingredients stay the aforementioned if you were to brand it with chicken mince instead? Delight advise – many thanks…
I would reduce table salt and cayenne by i/4 tsp for chicken
If you are adding butter, your fume point is around 300 F. Since you are cooking at 450 F , you may want to endeavor ghee or another oil that is stable at college temperatures. Looking forward to trying information technology next weekend.
Then excited to effort this recipe! If I am using salted butter, can I omit the salt? Also how many kebabs does 1 lb of beefiness brand? Thank yous!
Hi, can I air fry these kebabs?
Just Cute, tasty, my children finished them all, thanks for the receipe
The butter is to drizzle on superlative right? Not to add to the meat?
You lot add together the butter to the meat
My family loved it, any recs to make stay on the skewer and not autumn off
I've made these kebabs and then many times at present, and they come out on point every single time! I've used the exact recipe for ground lamb, so yumm! I don't paste the green chillies, I only chop them fine. I also let the meat stay in the refrigerator for a few hours. And then skillful! Thanks Izza
Then glad this is a regular recipe you make and love. Thanks for your lovely review Titiksha!
In your video, I didn't run across you adding melted butter but your recipe calls for it. I fabricated mine with butter and my kebabs fell apart. Did not stay together. What can I do to meliorate for the rest of my marinated beefiness? Please advise.
Thank you.
Usually, the footing beefiness you go from the stores has a lot of moisture so definitely more than piece of work to keep the kebabs from following. I would recommend calculation an egg every bit a binder for meat you are not grinding yourself. This fox helps alot!
Hie perchance u can just squeeze the moisture out of minced meat, remove all excess water proceed minced meat in strainer for one-time and so press it really nicely
Hey do you think I have to add a beaten egg for binding or is it non necessary?
I don't add an egg, however, depending on how much moisture is in your ground beef y'all may need to. Typically if you mince the meat yourself, you wouldn't but a lot of storebought mince beefiness have too much liquid. Hope this helps.
Hey,
I can't await to make these and enjoying them with my family. I know you say yous should merely leave in fridge for up to half dozen hours, but what do you recall would happen if i left the meat overnight??? Iam hoping the meat will take on more than of the flavors.
Thanks again. Maria
Overnight is okay, but I would avoid going more so viii-ten hours.
These were and then good! I made them with footing chicken breast to go on the calories low and it was but perfect!
Can't wait to make this tomorrow. Not to nit option, but aren't cilantro and chopped coriander the same thing?
yep one and the same, cilantro is the American variant 🙂
Hi! I used this recipe to make kebabs using Across meat and it worked actually well! My family loved it and had no idea information technology wasn't meat, but I upped the spices a chip. At present that our lawn mint is growing back in, I volition exist trying with Impossible meat at present, hoping for equally amazing results!
Oh that's fantastic to hear. My sister is vegan so mayhap I should surprise her shortly with this haha
Great!! Just a heads upward, since Across and Impossible have added sodium, I would experiment using a bit less salt than your recipe calls for. I used the 1 tsp and it was a tad too salty for my liking. But otherwise amazing! 😊
I'll keep that in heed. Thanks Sarah!
I made this recipe tonight information technology was so succulent! My family loved it! The kebab had amazing flavor but the yogurt sauce is a must, information technology pairs so well with kebab and enhances the already astonishing flavour. I tin't await to make this over again! Thank you for this great recipe!
I'thou so glad you enjoyed the kebabs and yep the raita is a must! It's used in every Pakistani dish pretty much.
This was my showtime endeavor at a barbecue party. Information technology was well liked except I idea information technology was flake as well dry. Maybe because I cooked it at an open up indoor restaurant grill. I did drizzle it with butter while cooking.
Whatever suggestions?
Hi Sharma, I'one thousand deplorable that the kebabs were dry. Did your meat take enough fat? There is plenty fat in the meat to keep the kebab moist. Also did you mix the meat well?
I have 5stars non 4stars
Hahah thanks my friend!
Oh, I fabricated these!!!! And all am going to say is wow! You've got to endeavour them to know how delicious they are. Thanks for sharing 🤗
Thanks so much for sharing this recipe! I formed them into sausage shaped lengths without a skewer, and they came out fine. Actually, not just fine- they came out actually, actually good! I added thinly sliced cucumber to the raita, and that worked out well, also. Once again, thanks for your kindness and generosity in posting such a great recipe- I'm certain I'll brand this many, many times.
I'thou then happy this recipe was a success in your kitchen Sunny! Cheers for leaving a review. Give my koobideh Kebab recipe a spin as well if y'all like slightly mellow flavors–the tomato hack is amazing!
I have been making a recipe very similar to this for several years, kind of cooked it up on my own. I add together some lemon and some blackness pepper to it with a bit more chilli and a bit more mint.
I usually go my basis meat from Costco and it is usually very lean, then I exercise have to add fat. I accept tried butter, margarine, olive oil, sunflower oil, etc. for taste surprisingly margarine works ameliorate than other fats but it is perhaps the least healthy out of all of them.
A small *slightly* unriped tomato plant can as well aid this recipe.
If for any reason my qeema turns out too runny I add a bit of cornflour and that fixes everything.
Really tasty recipe, better than my local takeaway! Cheers
Last edited 1 year ago by Steve
Thanks for your feedback! Glad you enjoyed it.
Howdy can you deep fry these kebabs???
Hi In that location, you can definitely make this into a chapli kebab mode and shallow fry or deep fry even if you lot like.
Actually loved year recipie I've tried a lots of other recipies of seekh kabab but this one is the simplest and perfect jazakillah Khair for sharing
Cheers and so much! I'm really glad you lot love information technology!
Aslam-O-Aliakmon !!
I have spent about Three years in Islamabad and had enjoyed authentic Seekh-Kebab at Manal Restaurant on the hills (in Islamabad).
This recipe brings back me expert memories of my assignment back in Pakistan.
In winter I have enjoyed a lot the "egg-soup" from Karachchi Company. Does any ane know the recipe.
Hi Sam, thanks for the lovely message! I'm so glad my recipe hit close to home:) I'thou not sure which soup you are referring to just take a look at my Pakistani Chicken Corn Soup. That may be the egg soup you're looking for. Let me know if practise try that
Hi
After making the mixture can I keep the remaining office in the freezer for next weekend
It should be okay, although I would recommend making patties and and so freezing. Let them thaw when yous're ready to make them.
PerfeCt????
Again an awesome recipe!!
Beginning effort fabricated a error, did not stick to the seekh, but taste was first-class
@nd try, was perfect, finger licking good!!! Beats whatsoever snack, any day!!
Ah yes, I've ever plant more than fat fixes the stickiness issue. People have also recommended egg for binding, just personally I'm non a fan of using egg.
I will definitely be trying this. Exercise you make matar paneer? It'southward one of my fave dishes merely don't take a good recipe
I need to create a recipe for it! Cheers for the proposition; I'll definitely get to it soon, Debbie.
I oasis't put up a recipe for it yet, but going to add together that to my list!
[…] Seekh Kabab (Pakistan) […]
[…] Seekh Kabab (Pakistan) […]
[…] Seekh Kabab (Pakistan) […]
This is a great flavour profile simply this makes it meliorate. I am Pakistani and accept eaten mountains of kebabs. I usually make 5-10lbs at a time.
1. Skip the butter. It's too much moisture. Drip with ghee instead on the grille. Those commenting that the beefiness falls off, this is probably why. For oven kebabs on a rack, this is probably fine.
two. Drain the ginger too. Lots of water in there.
3. Add 1 egg for every 3lbs of meat.
four. Add lots more dark-green chilli.. 2-iii per pound.
5. When grilling, turn the skewer later thirty seconds and again after a minute. This volition set the meat on the skewer and it won't fall or droop. Then continue turning to keep the juices from dripping and keeping the kebab moist.
6. Melt to 150deg F if yous are going to consume immediately or within 5min. Use a thermometer! Cook to 140 if they will sit in foil or something for 10-15min. Melt to 125 if you programme to reheat and eat afterwards.
7. Utilise apartment skewers.
Omars tweaks worked beautifully. I too am used to lots more than green chillies. Super recipe!
[…] These Beef Seekh Kebabs are among like shooting fish in a barrel beef recipes and are super tender. […]
I have been itching to make a kebab ever since I bought a rotisserie. Your recipe is delicious. With the spare prepared blend I fabricated some burgers without the fresh ingredients which I tin freeze. I have a feeling I will not need to worry well-nigh all-time before dates though. Thank you
Give thanks you for taking the time to bulletin. I'm then glad this was a striking!
My fav recipe
Thank you!
I used to piece of work with shahi nan kebab in southall west london he was the best kebab maker in west london..simply also your kebab is fantastic ..
Thank u sister
Thank y'all!
This was by far the best bootleg beef kebab recipes I've ever tasted. My sis in law came across your website and decided to make them. She said they turned out fantastic! Nosotros had a cookout then made them at our house and they were a oversupply pleaser. Unfortunately nosotros didn't take any luck baking the kebabs equally they were falling apart but decided to fry them instead and we're equally tasty. I'll be putting these on my food rotation for sure and await forward to making them for friends and family. Thanks for especially putting the video together!
I'm and so happy you all loved it. It'southward truly your recreations of my recipes that add sweet to my day. Thank you for leaving your feedback.
Kebab, is usually a mouth watering food for me, and hither the recipe was helpful for me during this lock down situation. considering now a days nosotros can't exit for having this delicious food. At evening having kebab with nun and afterwards finishing it, having a java volition energize an individual.
Thank you for the recipe.
Hi Rukhsana that would be about one-half a kilo.
Thank you. How much does half a kilo make?
If I may jump in here – it all depends on the size of the kababs you want. usually with 1 kg of basis beefiness I can go 11 or 12 very large kababs. I could easily get 24 or then small-scale or medium ones if I wanted, merely it's actress piece of work with fiddling payoff. So in one-half a kilo you could get between 6 and 12 kababs, certainly enough for 4 to six people if not a main dish. Size is a personal preference. The large ones are great in seekh kabab rolls, in chappatis, parathas or naans.
These are the most succulent Kebab I have tasted . A friend fabricated them for me and I had to aak HOW?? Out of this world liberally!! Got my gustation buds buurrnnning??!!
So happy to hear that Siddiqa and I'chiliad glad you found me:)
I should have stuck with this recipe similar last yr instead of trying the Shan masala. It was yummy concluding twelvemonth. Can't look to try information technology once again.
haha yes! Welcome back
This looks so succulent, I'thou excited to try it. I'thousand a piffling bit confused about the melted butter, in the video you dont put in within the meat mixture. Should I put it in or say no to the butter?
2.ii lbs is equal to ane kg
Thanks for this recipe.
I fabricated information technology with turkey mince as I don't eat beef and the supermarket didn't have any lamb or pork (sorry I assume you lot do not eat) mince. I put in an egg as well as the butter, as I wasn't sure if it would stick without the egg.
I too made a tomato plant, onion and cucumber salad (with salt, chilli pulverisation, jeera powder and lemon juice) and the mint/coriander sauce.
Put it all in some Lebanese staff of life.
Tasted amazing
[…] Recipe adapted from here and here […]
[…] Seekh Kabab (Islamic republic of pakistan) […]
At what temperature are you blistering information technology?
Hi Serena, it'south mentioned in the recipe index. Oven is preheated to 450F.
My kebabs seemed to fall of skewers whilst cooking what can exist added to avoid this?
Hi Salma, are y'all using 20% fat? If not then yous would need ii more than tbsp of butter. If that also does non assistance, I would recommend using ane egg which can work as a binding agent. Commonly y'all shouldn't need egg if you are using meat with a adept fatty component. Hope this helps
Hi Izza, I only wanted to say thank you and so much for sharing this recipe. I dearest seekh kebabs and this is the starting time time I've tried to make them and they were admittedly delicious! Can't wait to try some of the other recipes.
Thank you for trying Miran! Please allow me know when you try more than recipes. Honey hearing from all of y'all 🙂
The flavor was perfect, but I couldn't get them to stick together, so they turned into meatballs instead. I wonder if my "medium" onion was too large. (Perhaps include #grams/oz instead?)
AH that can happen if at that place is too much moisture in the onion. I would recommend grating the onion and squeezing out the juice.
Could I make this on a pan instead?
Hi Rukhsana, yep you can only shape them in patties are fry them in a bit of oil. I do that all the time and sandwich it in pita breadstuff.
I didn't quite understand the oven part. Practise I only place them on the rack and rotate every few minutes?
I've lost count on the number of times I've made this, it'southward so good! The but seekh kabob recipe I've come across that comes even close to my Paki bf'south mom's kabobs! The only thing I do differently is melt mine on the stove tiptop, rather than the oven. Likewise, I just started adding plain yogurt (as in the most recent time I made it) for a little extra wet! Never disappoints!
I'm so happy to hear this! Yay, happy cooking 🙂
I shall be making this on Saturday thirty-12-2019.
I'll let y'all know how it turned out.
Hello! Can I leave to marinate overnight, or does it accept to be 6 hours or less? Many cheers!
I like to marinate for a few hours but you can cook without marinating if you are pressed for time.
Longer the better for more than flavour fusion. A few hours is enough but overnight is fine
Should I cover with foil amd bake or leave uncovered and grill?
Uncovered. Wrapping it in foil will trap on the steam. Seekh kebab are ideally cooked on an open charcoal grill.
What kind of green chili do you utilise?
Hey Christina I use Serrano chillies. Yous can also use Thai chillies just be conscientious cause they're really spicy.