Seekh Kebabs are a beloved South Asian and Middle East delicacy, known for their frying and spiced flavor. This meat-on-a-stick treat is enjoyed by many but often hard to find in its perfect form. Many have faced the disappointment of ordering kebabs only to find them dry and crusty. After many trials, I decided to learn how to make them myself.

Perfecting Seekh Kebabs at Home

Creating flavorful, tender kebabs at home can be simple and uncomplicated with the right recipe and ingredients. This guide provides essential tips and instructions for achieving kebabs that don’t break or fall off the skewers. Whether you prefer pan-frying, baking, or air-frying, these methods ensure delicious results. With these handy techniques, making your favorite foods becomes a delightful experience.

What are Seekh Kebabs?

Seekh kebabs are essentially meat on a stick. The minced meat is thoroughly seasoned and then shaped around skewers before being cooked over an open flame. This traditional method of cooking imparts a distinct toasty and smoky flavor to the kebabs. Whether it’s the fun of cooking them at a Barbeque or the joy of eating them during a festive event, seekh kebabs are a favorite for many.

Their flavor and seasonings make them a standout dish in any culinary setting, from Karachi to the wider South Asian region.

Culinary Gem in South Asia

Seekh kebabs are a cherished culinary gem in the South Asian region, especially in Pakistan and India. Originating from the royal kitchens of the Mughal Empire, these kebabs have a unique flavor profile that has made them incredibly popular. Seekh kebabs are made by threading minced and seasoned meat onto skewers and cooking them over an open flame or charcoal fire. The result is flavored, toasty, and smoky meat that is hard to resist.

Fond Memories

Growing up in Karachi, I have fond memories of enjoying seekh kebabs at every event and function. They were always the star Barbeque item during Eid Adha celebrations. The kebabs can be made from ground beef, lamb, or chicken, and are often flavored with onions, garlic, ginger, green chili peppers, herbs, and a blend of spices. Each regional variation, from the flattened Chapli kebabs of Peshawar to the Reshmi kebabs and Behari kebabs, adds a unique twist to this beloved dish.

Why it Works

When preparing seekh kebabs, achieving the perfect balance is crucial. A balanced blend of spices adds heat and acidity to the meat mixture, elevating the flavor profile. To avoid a mushy texture, draining the ground aromatics is essential. This step ensures that excess moisture is removed, which could otherwise destroy the texture of the skewers.

Frying over a two-zone fire offers optimal control over the cooking process. This method allows for precise management of meat juiciness and browning, ensuring that the seekh kebabs are cooked to perfection. The two-zone fire technique provides a hotter area for searing and a cooler zone to cook the meat through, resulting in juicy, evenly browned kebabs.

In my personal experience, this approach has consistently delivered the best results. The combination of carefully managed heat and moisture control makes all the difference in creating delicious, mouth-watering seekh kebabs every time.

A New Twist for Tender Perfection

I’ve always loved making Seekh Kebabs, but recently I discovered a way to take my recipe to the next level. By adding an additional ingredient, these kebabs become incredibly melt-in-your-mouth tender. The perfect blend of spices remains, but this secret ingredient makes them even more juicy and tender. Every time I serve these kebabs, they are guaranteed to impress and elevate my recipe to new heights.

Ingredients:

• 800g ground beef
• 1 large onion, finely chopped
• 2 green chilies, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tbsp fresh coriander, finely chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1 tsp red chili powder
• Salt to taste
• 1 egg
• 2 tbsp breadcrumbs
• 2 tbsp oil (for greasing)

Method:

Combine the Ingredients:

• In a large bowl, combine ground beef, onion, green chilies, ginger-garlic paste, fresh coriander, cumin, ground coriander, garam masala, red chili powder, and salt.

Bind the Mixture:

• Add the egg and breadcrumbs to bind the mixture.
• Mix thoroughly until all ingredients are well incorporated.

Shape the Kebabs:

• Take a small portion of the mixture and mold it onto skewers, forming kebab shapes.

Grease the Pan:

• Grease a frying pan with oil.

Fry the Kebabs:

• Preheat the frying pan to medium-high heat.
• fry the kebabs for about 5-7 minutes on each side or until fully cooked and slightly charred.

Serve:

• Serve hot.

Additional Info About Skewers Seekh Kebabs

Here is some additional information that you may have to know about Skewers Seekh Kebabs.

Health Benefits:

• High in protein
• Rich in iron and B vitamins
• Contains antioxidants from spices

Notes:

• Ensure even cooking by turning kebabs frequently.
• Can be frozen before cooking for later use.

Nutrition (Per serving):

• Calories: 250
• Protein: 20g
• Carbohydrates: 5g
• Fat: 15g

Equipment:

• Skewers
• Frying pan
• Mixing bowl

Serving Suggestions

When it comes to serving Seekh Kebabs, the right accompaniments can make the meal truly special. Traditionally, these flavorful kebabs are served with a variety of sides that enhance their intense, meaty flavor. One of the perfect pairings is a Sweet Potato Pasta Sauce, which brings a unique twist to the meal. For a refreshing contrast, Yum Yum Sauce offers a cool, creaminess that contrasts beautifully with the kebabs.

A mix of crunchy hibachi vegetables can add the necessary crunch to the dish, while White and brown rice pair perfectly to complete the meal. To finish on a sweet note, Chocolate mochi brownies are a great choice, adding a delightful dessert option.

Storing

Seekh kebabs are a favorite in my kitchen, and I’ve found the perfect way to store them to keep their flavor and texture. After you Shape the kebabs, place them on a tray to freeze. This step helps prevent them from sticking to each other. Once they are frozen, transfer them to an airtight bag or container. You can freeze them for up to a month this way. When you’re ready to enjoy them, Thaw the kebabs in the fridge and cook as instructed. This method ensures your Seekh kebabs are always ready to serve, with minimal fuss.

Reheating

To reheat seekh kebabs, first thaw them in the refrigerator if frozen. Preheat your oven to 180°C (350°F). Place the kebabs on a baking tray and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until warmed through. Alternatively, you can reheat them on a stovetop grill pan or frying Pan over medium heat for 5-7 minutes, turning occasionally to ensure even heating. This method preserves the kebabs’ flavor and texture, making them taste freshly cooked.

Chilling and Shaping Beef for Better Handling

When making Seekh Kebabs, it’s essential to ensure the ingredients are prepared correctly for the best results. Start with your beef and onion mixture, making sure it’s as dry as possible. This means you’ll need to squeeze out any excess moisture from the onions and drain the ground beef thoroughly. If necessary, pat it dry with a paper towel. Once you’ve done this, refrigerate the beef to let it rest and become colder, which makes shaping the kebabs much easier to handle.

From my experience, taking these steps not only simplifies the process but also enhances the texture and flavor of the kebabs, ensuring they cook evenly and hold together well on the skewers.

Creating Seekh Kebabs Without Traditional Skewers

To make perfect seekh kebabs, you need the right skewers to shape them properly. Traditional skewers for seekh kebabs are usually thicker and sometimes even melted for durability, unlike the regular wooden ones. But if you don’t have these specialized skewers, there’s no need to worry. You can easily use wooden chopsticks instead. Simply wrap them in tinfoil to mimic the properties of the traditional skewers.

This method works just as well and allows you to achieve the desired shapes for your kebabs without any hassle. From personal experience, this trick not only saves time but also ensures your seekh kebabs come out perfect every time.

How to Skewer Seekh Kebab?

Soak skewers in cold water to prevent burning. Shape spiced beef into 8 portions on skewers, refrigerate, preheat the frying pan to high, and oil the grate for juicy, flavorful Seekh Kebabs.

What is the best binder for kebabs?

For perfect seekh kebab texture, the right binder is key. While egg and flour are common, bread crumbs or panko offer a crispy exterior and tender interior, helping keep kebabs intact and cook evenly.

How do you prepare skewers?

When preparing skewers for seekh kebabs, choose between metal and bamboo. If using bamboo, soak them for 30-60 minutes to avoid burning. Use tri-tip for beef or boneless breasts or thighs for chicken. Soaked skewers ensure perfect frying.