Seekh Kebab (Ground Beef Skewers)

Juicy, smoky, and packed with spice, Seekh Kebab is the kind of dish that instantly transports you to a bustling street vendor in South Asia. These flavorful ground beef skewers are aromatic from ginger, garlic, and warm spices, grilled until they’re just charred outside and tender inside. Whether cooked on a grill, pan, or in the oven, they’re always a crowd-pleaser.

Behind the Recipe

This recipe brings back memories of backyard gatherings, where the aroma of sizzling kebabs filled the evening air. Someone would be manning the grill, brushing the kebabs with oil and flipping them just in time for that perfect char. These kebabs became a staple of family celebrations and casual weeknight meals alike — always flavorful, always comforting.

Recipe Origin or Trivia

Seekh Kebab comes from the Indian subcontinent, especially popular in Pakistan, India, and Afghanistan. Traditionally made with minced meat, spices, and herbs, the name “Seekh” refers to the skewer on which they are cooked. These kebabs are believed to have originated during the Mughal era, when grilled meats and aromatic spices dominated royal kitchens. Over time, Seekh Kebabs have made their way into street food culture, restaurant menus, and home kitchens worldwide.

Why You’ll Love Seekh Kebab (Ground Beef Skewers)

Get ready to fall in love with this deliciously spiced, perfectly juicy dish.

Versatile: Serve as an appetizer, in wraps, or over rice.

Budget-Friendly: Uses affordable, simple ingredients.

Quick and Easy: Minimal prep and cook time for maximum flavor.

Customizable: Swap meats, spice levels, or herbs.

Crowd-Pleasing: Bold and satisfying — great for sharing.

Make-Ahead Friendly: Prepare the mix ahead, then grill when ready.

Great for Leftovers: Reheat or use in wraps and salads.

Chef’s Pro Tips for Perfect Results

These tips will take your kebabs from good to unforgettable.

• Use cold ground meat for easier shaping and less sticking.
• Finely mince onion and herbs to avoid breaking the mixture.
• Oil your hands when shaping to keep the mixture smooth and intact.
• Chill the shaped kebabs before grilling to help them hold form.
• Don’t overcook — they’re best juicy and slightly pink in the center.

Kitchen Tools You’ll Need

No fancy equipment required — just the right basics to get started.

Mixing Bowl: To combine the meat and spices thoroughly.

Grater or Food Processor: To finely mince onion, garlic, and ginger.

Skewers: Metal or soaked wooden skewers for grilling or baking.

Pastry Brush: For brushing kebabs with oil while cooking.

Grill Pan or Oven Tray: Depending on your cooking method.

Tongs: For flipping and lifting without breaking the kebabs.

Ingredients in Seekh Kebab (Ground Beef Skewers)

This spice-packed blend creates deep, complex flavor in every bite.

1. Ground Beef: 1.5 pounds. The protein base, preferably 80/20 for juicy results.
2. Onion: ½ small, finely chopped. Adds moisture and depth of flavor.
3. Garlic: 1 tablespoon, crushed. Brings a pungent, savory kick.
4. Ginger: 1 tablespoon, peeled and crushed. Adds warmth and brightness.
5. Serrano Chili Pepper: ½–1, finely chopped. Brings heat and vibrancy.
6. Cilantro: ⅓ cup, finely chopped. Fresh and herbaceous.
7. Fresh Mint: 2 tablespoons, finely chopped. Cools and balances spice.
8. Salt: 1.5 teaspoons. Enhances all the flavors.
9. Black Pepper: 1 teaspoon. Adds a mild kick and complexity.
10. Kashmiri Red Chili Powder: 1.5 teaspoons. Gives color and mild heat.
11. Red Chili Flakes: 1.5 teaspoons. Provides extra spice and texture.
12. Cumin Powder: 1.5 teaspoons. Earthy and aromatic.
13. Coriander Powder: 1.5 teaspoons. Citrus-like and slightly nutty.
14. Garam Masala Powder: 1.5 teaspoons. Warm and bold blend of spices.
15. Baking Soda: ½ teaspoon. Helps keep the kebabs tender.
16. Oil: 1 tablespoon + extra for brushing. Keeps them moist and prevents sticking.

Ingredient Substitutions

Here’s how to keep things flexible based on what you have.

Ground Beef: Ground lamb or chicken work just as well.

Serrano Chili: Jalapeño or crushed red pepper can sub in.

Kashmiri Chili Powder: Use paprika for milder flavor and color.

Cilantro and Mint: Swap with parsley if needed.

Garam Masala: Use curry powder in a pinch, though the flavor will vary.

Ingredient Spotlight

Garam Masala: A fragrant blend of spices like cloves, cinnamon, and cardamom, garam masala adds warmth and depth to the kebabs, giving them a signature South Asian taste.

Kashmiri Red Chili Powder: Known for its vibrant color and mild heat, this spice gives Seekh Kebabs their signature red hue without overwhelming spice.

Instructions for Making Seekh Kebab (Ground Beef Skewers)

Making these kebabs is easier than you think — just mix, shape, and cook.

1. Preheat Your Equipment:
If grilling or baking, preheat your grill or oven to 400°F (200°C). If pan-searing, heat a heavy skillet over medium-high.

2. Combine Ingredients:
In a large bowl, mix ground beef, onion, garlic, ginger, chili, cilantro, mint, spices, baking soda, and 1 tablespoon oil. Mix well until the meat feels slightly sticky.

3. Prepare Your Cooking Vessel:
Line a tray or plate with parchment. Lightly oil your hands and shape the meat into long cylinders or around skewers.

4. Assemble the Dish:
Place formed kebabs on the tray and chill for 15–20 minutes to help them hold shape.

5. Cook to Perfection:
Grill, pan-sear, or bake the kebabs, turning occasionally and brushing with oil. Cook for 10–12 minutes or until browned and cooked through.

6. Finishing Touches:
Let rest for a few minutes. Sprinkle with extra herbs or a squeeze of lemon if desired.

7. Serve and Enjoy:
Serve hot with naan, chutney, raita, or a side salad.

Texture & Flavor Secrets

Seekh Kebabs are all about contrast — a charred, smoky exterior gives way to juicy, tender, herb-packed meat inside. The combination of mint, chili, and spices keeps every bite balanced, bold, and crave-worthy.

Cooking Tips & Tricks

Here’s how to get them just right, every time.

• Chill the mixture for easier handling.
• Wet or oil your hands before shaping the kebabs.
• Use a grill pan or oven if outdoor grilling isn’t an option.
• If using wooden skewers, soak them for 30 minutes first.

What to Avoid

These common mistakes can lead to dry or crumbling kebabs.

• Don’t skip chilling the shaped kebabs.
• Avoid overcooking — they’ll dry out fast.
• Don’t use lean meat only — a little fat keeps them juicy.

Nutrition Facts

Servings: 6
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes

Make-Ahead and Storage Tips

You can make the meat mixture a day in advance. Store in the fridge, tightly wrapped. Shaped kebabs can also be frozen raw and cooked from frozen — just add a few extra minutes of cook time. Cooked kebabs keep well for 2–3 days in the fridge and reheat beautifully in a skillet or oven.

How to Serve Seekh Kebab (Ground Beef Skewers)

Serve these hot and fresh with all your favorite sides.

• With naan or flatbread, yogurt sauce, and chopped onions.
• In wraps or pita sandwiches with lettuce and chutney.
• Alongside a fresh cucumber salad or rice pilaf.

Creative Leftover Transformations

Kebabs are super versatile — here’s how to use up extras.

• Crumble into a breakfast hash with eggs and potatoes.
• Slice and stuff into a wrap with hummus.
• Add to a grain bowl with quinoa and veggies.

Additional Tips

These little details make a big difference.

• Use a food processor to blend everything faster.
• Add lemon zest for brightness.
• For oven-baking, place kebabs on a wire rack to crisp evenly.

Make It a Showstopper

Presentation makes it feel even more special.

• Serve on a long wooden board with dipping sauces.
• Garnish with lemon wedges and extra herbs.
• Pair with colorful sides for a full platter.

Variations to Try

Change things up to match your mood or what’s in the fridge.

• Lamb Version: Use ground lamb for a richer, traditional taste.
• Chicken Seekh: Lighter and quicker-cooking option.
• Stuffed Kebabs: Insert a cheese or herb filling inside each skewer.
• Oven-Baked: Bake on parchment at 425°F with a brushing of oil.
• Smoky Finish: Use a charcoal smoke method for a grilled flavor indoors.

FAQ’s

Q1: Can I make these without skewers?
A1: Yes, shape into logs and cook on a tray or pan.

Q2: Can I grill these in the oven?
A2: Absolutely — use the broiler setting and rotate midway.

Q3: How do I keep them from falling apart?
A3: Chill before cooking and don’t skip the baking soda.

Q4: Are they spicy?
A4: They have a mild heat, but you can adjust the chili level.

Q5: Can I freeze them?
A5: Yes, freeze raw or cooked kebabs in airtight containers.

Q6: Can I use other meats?
A6: Yes, ground lamb, chicken, or turkey all work well.

Q7: What should I serve them with?
A7: Naan, chutney, raita, pickled onions, or a simple salad.

Q8: Can I make mini versions?
A8: Definitely — great for parties or kids.

Q9: How do I reheat them?
A9: Pan-sear or bake until warmed through.

Q10: What’s the best way to shape them?
A10: Use oiled hands and a light touch — don’t overpack.

Conclusion

Seekh Kebab is one of those recipes that brings bold flavors, ease of preparation, and pure comfort all in one bite. Whether you’re grilling outdoors or searing indoors, the juicy, spicy skewers are always a hit. Trust me, once you make them, they’ll earn a regular spot in your rotation.

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