Pakistani Seekh Kebab + Yogurt Raita

What’s better than lounging out on your patio, flipping burgers and hot dogs on the grill ? I’ll tell you 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 end to welcome Eid in just a few days, I decided to embrace the spirit of summer and show you how barbeque is done the right way… sorry I meant to say how it’s done back home in Pakistan.

Seekh Kebab

Seekh kebab, which literally means kebab on a skewer, are traditionally made on an outdoor grill over coals that add as much color as it does flavor to the kebabs. I live in an apartment and don’t have a grill. So I was a little hesitant making these in the oven. But let me tell you that when these kebabs came sizzling out of the oven with much adulation from the fire alarm which just would not stop singing (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’s that easy to make.

Seekh Kebab

4.7 from 49 reviews
Pakistani Seekh Kebab + Yogurt Raita
Prep time
Cook time
Total time
Hey, try a barbeque that's full of flavor and spices.
Recipe type: Main
Cuisine: Pakistani
  • 1 lb beef chuck (80% lean 20% fat)
  • 1 medium onion, finely chopped
  • 2 tsp ginger and garlic paste
  • ¼ cup mint, finely chopped
  • ¼ cup coriander, finely chopped
  • 2 tbsp butter, melted
  • 1 green chilli (grind into paste in an electric grinder)
  • 1 tsp coriander powder
  • ¾ tsp cumin powder
  • ¾ tsp cayenne pepper (I add 1 tsp because I like it real spicy)
  • 1 tsp salt
  • 1 cup yogurt (Indian style such as Gopi)
  • 2 tbsp mint
  • 2 tbsp coriander
  • 1 medium green chilli
  1. Preheat your oven to 450 degrees F when you are ready to bake the kebabs.
  2. Into your beef, 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. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your beef and they won't stick to the skewer.
  3. Mix with hand until everything is incorporated but don't overwork it.
  4. Cover with foil and let marinate in refrigerator for at least an hour and up to six hours.
  5. 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.
  6. Pour this paste into the yogurt.
  7. Add water to get the desired consistency. If you like the raita more liquidy, add more water. Season with salt and keep aside.
  8. To make the kebabs, preheat your oven to 450 degrees F.
  9. Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands.
  10. Press you middle finger in a diagonal angle down the beef skewer to make the signature grooves on the kebab.
  11. To grill the kebabs in the oven, place the rack in the upper third of the oven in a roating tin that has a grill on it (edit made per viewer suggestions).
  12. Bake kebabs for 20-25 minutes, rotating as needed to brown the kebabs all around. If you find that your kebabs are getting dry, brush oil as needed. However, I don't think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.
  13. Once cooked, slide of the kebabs onto a plate and serve with raita and pita bread.
  14. This makes 6 really big kebabs.
  15. *Note: if the meat mixture is too 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!


  1. This is a great flavour profile but this makes it better. I am Pakistani and have eaten mountains of kebabs. I usually make 5-10lbs at a time.

    1. Skip the butter. It’s too much moisture. Baste with ghee instead on the grille. Those commenting that the beef falls off, this is probably why. For oven kebabs on a rack, this is probably fine.
    2. Drain the ginger too. Lots of water in there.
    3. Add 1 egg for every 3lbs of meat.
    4. Add lots more green chilli.. 2-3 per pound.
    5. When grilling, turn the skewer after 30 seconds and again after a minute. This will set the meat on the skewer and it won’t fall or droop. Then keep turning to keep the juices from dripping and keeping the kebab moist.
    6. Cook to 150deg F if you are going to eat immediately or within 5min. Use a thermometer! Cook to 140 if they will sit in foil or something for 10-15min. Cook to 125 if you plan to reheat and eat later.
    7. Use flat skewers.

  2. My fav recipe

  3. This was by far the best homemade beef kebab recipes I’ve ever tasted. My sister in law came across your website and decided to make them. She said they turned out fantastic! We had a cookout and then made them at our house and they were a crowd pleaser. Unfortunately we didn’t have any luck baking the kebabs as 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 look forward to making them for friends and family. Thanks for especially putting the video together!

    1. I’m so happy you all loved it. It’s truly your recreations of my recipes that add sweetness to my day. Thank you for leaving your feedback.

  4. Kebab, is usually a mouth watering food for me, and here the recipe was helpful for me during this lock down situation. because now a days we can’t go out for having this delicious food. At evening having kebab with nun and after finishing it, having a coffee will energize an individual.
    Thank you for the recipe.

  5. Rukhsana Yasmin

    How much is 1lb??

    1. Hi Rukhsana that would be about half a kilo.

      1. Rukhsana Yasmin

        Thank you. How much does half a kilo make?

        1. Ralph A. Croning

          If I may jump in here – it all depends on the size of the kababs you want. usually with 1 kg of ground beef I can get 11 or 12 very large kababs. I could easily get 24 or so small or medium ones if I wanted, but it’s extra work with little payoff. So in half a kilo you could get between 6 and 12 kababs, certainly enough for 4 to 6 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.

      2. These are the most delicious Kebab I have tasted . A friend made them for me and I had to aak HOW?? Out of this world liberally!! Got my taste buds buurrnnning??!!

        1. So happy to hear that Siddiqa and I’m glad you found me:)

      3. I should have stuck with this recipe like last year instead of trying the Shan masala. It was yummy last year. Can’t wait to try it again.

      4. This looks so delicious, I’m excited to try it. I’m a little bit confused about the melted butter, in the video you dont put in inside the meat mixture. Should I put it in or say no to the butter?

    2. 2.2 lbs is equal to 1 kg

  6. Thank you for this recipe.
    I made it with turkey mince as I don’t eat beef and the supermarket didn’t have any lamb or pork (sorry I assume you 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 also made a tomato, onion and cucumber salad (with salt, chilli powder, jeera powder and lemon juice) and the mint/coriander sauce.
    Put it all in some Lebanese bread.
    Tasted amazing

  7. […] Recipe adapted from here and here […]

    1. At what temperature are you baking it?

      1. Hi Serena, it’s mentioned in the recipe index. Oven is preheated to 450F.

  8. My kebabs seemed to fall of skewers whilst cooking what can be added to avoid this?

    1. Hi Salma, are you using 20% fat? If not then you would need two more tbsp of butter. If that also does not help, I would recommend using one egg which can work as a binding agent. Usually you shouldn’t need egg if you are using meat with a good fatty component. Hope this helps

  9. Hi Izza, I just wanted to say thank you so much for sharing this recipe. I love seekh kebabs and this is the first time I’ve tried to make them and they were absolutely delicious! Can’t wait to try some of the other recipes.

    1. Thank you for trying Miran! Please let me know when you try more recipes. Love hearing from all of you 🙂

  10. 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. (Maybe include #grams/oz instead?)

    1. AH that can happen if there is too much moisture in the onion. I would recommend grating the onion and squeezing out the juice.

    2. Rukhsana Yasmin

      Could I make this on a pan instead?

      1. Hi Rukhsana, yes you can simply shape them in patties are fry them in a bit of oil. I do that all the time and sandwich it in pita bread.

  11. I didn’t quite understand the oven part. Do I just place them on the rack and rotate every few minutes?

  12. I’ve lost count on the number of times I’ve made this, it’s so good! The only seekh kabob recipe I’ve come across that comes even close to my Paki bf’s mom’s kabobs! The only thing I do differently is cook mine on the stove top, rather than the oven. Also, I just started adding plain yogurt (as in the most recent time I made it) for a little extra moisture! Never disappoints!

    1. I’m so happy to hear this! Yay, happy cooking 🙂

  13. I shall be making this on Saturday 30-12-2019.
    I’ll let you know how it turned out.

  14. Hi! Can I leave to marinate overnight, or does it have to be 6 hours or less? Many thanks!

    1. I like to marinate for a few hours but you can cook without marinating if you are pressed for time.

    2. Longer the better for more flavor fusion. A few hours is enough but overnight is fine

  15. Should I cover with foil amd bake or leave uncovered and grill?

    1. Uncovered. Wrapping it in foil will trap on the steam. Seekh kebab are ideally cooked on an open charcoal grill.

      1. What kind of green chili do you use?

        1. Hey Christina I use Serrano chillies. You can also use Thai chillies but be careful cause they’re really spicy.

  16. Have you tried substituting fried onions for raw onions? They don’t have any moisture and add wonderful flavor to the meat. I made lamb seekh kebabs the other day and found that the lamb dried up too quickly.

    1. Also can add salt to onions and let them sit a bit and drain.

  17. Hi Izza,

    Used your recipe a 3rd time – and thankfully, they came out delicious. I say thankfully because the one area I have always had trouble with making the meat stick to the skewer 🙁 Earlier I have used eggs to be the binder. But depending on the water in the onion (and other stuff like the ginger/ garlic paste), it can still be a challenge. Just wanted to share with you and your readers that yesterday I used some besan (yellow gram flour?) to dry up a somewhat wetter than expected kheema-mix (and this AFTER having squeezed the onion to remove water till my hands hurt!). The besan definitely helped, without affecting the taste of the kebab!

    Thanks again for your recipe – my go to recipe for seekh kebab 🙂

    1. Thank you for the wonderful tip Mahesh! I will add this to the recipe.

  18. Hey Rookie with a cookie,
    I want to stay a huge thank you for sharing your super tasty recipies. I had my in laws over at my house for the first time for dinner and they never tried my cooking. I tried Multiple recipies before and none of them were as good as yours. I made the tandoori chicken and Seekh kebab. Amazing recipie:) I will be making this again!

    1. wohoo! love hearing that my recipes are traveling the world:) Thanks for sharing your feedback and happy cooking!

  19. Can I use meat instead of beef? Would ingredients be same?

    1. What kind of meat? Chicken should be fine.

  20. Will definitely try your recipe. want to surprise my wife !!! I am looking for a chilli sauce recipe for samoosas

  21. Hi,
    Tried the seekh kebab with lamb mince and it was absolutely brilliant! I just added a bit of lime juice and fresh ground pepper to the marinade- and cooked the kebabs at 200C for about 20 mins. I basted the kebabs with its own juices ie. the liquid that ran from the skewers. They were perfect! Thanks so much for the recipe and looking forward to many more!

  22. The best recipes website well is done

    1. Bheki Emmanuel

      Wow I did this recipe for the 1st time and it came perfect and I was douting my self I’m a chef and I have a guest.from so I had to cook Indian food or dishes so add this as well and it was a hit so put more recipes .im a South African but I love spice food

  23. Thank You for the recipe. I tried this today and it came out good. I was not sure about the cooking time, so one of the batches I took out earlier than it should be, but the next one onwards it was crispy. Everyone in the family loved this!
    thanks again

    1. Thanks for trying it out Rajiv. The meat cooks very quickly so you’ll just to adjust the time accordingly.

      1. Bheki Emmanuel

        Wow I did this recipe for the 1st time and it came perfect and I was douting my self I’m a chef and I have a guest.from so I had to cook Indian food or dishes so add this as well and it was a hit so put more recipes .im a South African but I love spice food

    2. Great recipe!!! should proof read list of ingredients to avoid conflicting ingredient amounts in triplicate.

    3. Awesome comments, Actually I also thought the cooking time was too little. I did cook the kabobs using lamb mince for like 25 minutes. I served 2 lamb mince kabobs, naan, plain Indian yoghurt, kachumba and lemon and lime wedges for husband and myself. So good. It’s a huge celebration dinner for tonight. ??

  24. I am going to try this with mutton. Can I freeze them after they’re baked?

    1. I wouldn’t freeze if you’re looking to make them on skewers. There will be too much moisture that will prevent the meat from sticking together

      1. Looks so perfect. Tomorrow 4th of July we have big family get to gather , so I want to try this recipe.
        My question is that can I use pot for Seekh kabaab? I mean I have heavy iron pot . Can I put kabaab in that and then cover it and then put it in oven?

        1. I have not tried that method so I won’t be able to share the results. I think the kebabs may not be as crisp but should still taste good. Let me know if you try this out.

  25. I have to say,Great recipe.I have never had luck trying different recipe for seekh kebab.I will definitely try your other recipes.Thank you for posting it.

  26. I searched for Seekha Kabeb recipe and yours came on top. So I tried it the last weekend, with mutton (goat meat). The kebabs were FABULOUS to say the least – and a big hit with everyone who ate them. The only thing I added was a couple of eggs (for 2 lbs meat) to get the meat to bind and stay on the skewer. Awesome recipe and great results – thank you!!

    1. Thank you so much for leaving your feedback! It’s always a joy reading success stories! The traditional method doesn’t call for eggs but I must admit making these kebab stick without a binder like eggs can be a challenge. I will try incorporating egg into the mix and update the recipe with my results.

  27. great work.. Do we need to wash the minced meat?

    1. The heat while cooking will kill all bacteria so I don’t wash minced meat. The only thing I wash is Chicken pieces (again not minced), to remove the blood that clots in the nooks.

  28. The chicken was already ground and did not specify on the label. I find beef does not taste so well as lamb or chicken.


    1. Yes, it doesn’t say anywhere on the box if the ground chicken is made from breast or thigh. I love thighs and I never use chicken breast in my cooking as I find it chewy but there is no way to know what cut of chicken is used for ground chicken.

  29. I have made it with ground chicken. I added extra on the spices along with ginger, garlic, fresh coriander. Amazing taste!


    1. Thanks for leaving you comment Matthew. Did you try with ground chicken thighs or chicken breast? Would help out other readers who don’t want to cook with beef.

  30. If I were to make this with ground chicken or turkey, would you change anything in the recipe? Like add more fat or something else so that it doesn’t dry out?

    1. The only thing I would do is use chicken thighs because they tend to be juicier. I you use chicken breast, you can add 2 more tbsp of butter.

  31. I am going to make this today! Haven’t had Seekh kabob since 2003 when I lived in Virginia. Can’t find Pakistani out here in Seattle. Cheers and thank you for the recipe!

  32. I am a kabab lover. Seekh kabab is my favorite kabab. Thanks for your recipe dear. I’ll try your recipe.

    1. Will definitely need to try your recipes. Hari kebab looks delicious!

      1. Can’t wait to make this tonight for father’s Day!
        Are you using the oven to bake or the grill setting on the oven ? Thanks!

        1. Hey Heidi! I bake this in my oven in the second level of the grill. Hope this helps

  33. Damaris Sandoval

    I come from a Hispanic background and I always veer toward making food from my own culture. I wanted to surprise my family with something new. So, it was my first time making and tasting seekh kebab. We were not dissapointed! I made the mince using ground chicken and it was so delicious! Oh! And the raita too! I will definitely be making some of your other recipes. Thank you!!!

    1. Thank you for trying my recipe Damaris! It truly makes my day to read such sweet comments!

  34. I made this dish exactly except for a few deviations: 1) Added two eggs (because I doubled the recipe) to assist as a binding agent and 2) Did not let sit for the recommended 1-6 hours because of time constraints and let me please share my gratitude….. the kababs were delicious and had my fiancee and roommate simply raving about it! Next time, I’ll plan my meals out better and leave myself enough time so it can sit in the fridge longer. Even though I doubled the recipe, all the kababs I made were gone. I was sad there were no leftovers but a food that is quickly consumed is a huge compliment any foodie can ever ask for! Once again, thank you!

    1. Nisha! I’m so glad you tried the recipe and tool time to give me your feedback. I hope you get a chance to try more recipe. My Tandoori Chicken is a beast of a dish on the dinner table:P

  35. Hi,

    Can I sub beef for ground chicken?


    1. Hey yes, that should be a-okay!:)

  36. Hi, I would like to use this for my packed lunch at school but I was wondering whether I could freeze it then cook it or cook it then store in the fridge

    1. Hi Samira, I wouldn’t recommend freezing marinated meat.

  37. Will these seeks kebabs taste different if I make these in a rotisserie? My rotisserie is an electric one and has kebab skewers. Thanks., Rajeev.

    1. I meant seekh kebabs….autocorrect is a pain!

      1. Hi Rajeev, I haven’t tried in a rotisserie but it should not be too different. You may need to adjust the temperature accordingly. Good Luck!!

  38. Made these last night for hubby and I and they turned out amazing!!!! Thank you for making such an easy to follow recipe 🙂 Can’t wait to try your tandoori chicken tonight.

    1. So happy to hear that Aliza! You’ll love the tandoori chicken! thanks for leaving your feedback.

  39. Trying the recipe now. A word of warning though, keep a close eye on the oven. I was in another room and was like…”wow, that really smells strong.” The oven was smoking from all the grease on the foil and I am now sitting with all my doors and windows open in a smoke-filled house. Maybe the 450* is a little excessive and I’m surprised there is not a fire yet.

    1. Thanks for letting me know. It may be because of brushing the grill with oil, which in retrospect sounds very hazardous. The oven temp otherwise is fine.

  40. […] ginger garlic paste gives it a Pakistani flavor, which along with the raita that I shared with my Seekh Kebab fills the kitchen with a familiar aroma of Pakistani cooking. Follow along and you’ll be […]

  41. Hiya , made the recipe today , smoke in kitchen & all . Turned out very well indeed , it’s the only recipe which advises adding butter into the mince & that makes all the difference ! I didn’t have skewers so I turned it into thin mince patties , it tasted wonderful and the shape held ! Thank you so much for sharing your recipe with us .

    1. So happy you enjoyed the recipe Nitashsa! Thanks for trying!

  42. What a cute video! 🙂
    I’ve got a house party coming up on the 9th of December and I’m totally trying this.
    Will let you know how it turns out.

    1. Well… did you try the recipe, Marvin?:)

  43. This is a great recipe. I followed the the recipe to the T and it tasted really good. Honestly, one of best kebabs I had and it tested better than restaurant. Flavors were very pronounced and it will become one of my favorite recipes.

    I would like to caution all viewers on making this in the house oven. My entire apartment was covered with smoke and I was not even able to see across the living room ( more than what I expected than what I saw on the video) Even though I had the foil setup to catch grease/butter, it got caught on fire and scared the hell out of me. The fire kept increasing and I took a scary chance to take the fire foil out and dumped it into the sink and the oven was still on fire and my wife threw water in the oven to extinguish it. The fire alarm kept beeping and I had to open all the doors, windows and garage to take it out. I thought I was in trouble and fire truck will show up to my apartment. Next time I will just use bbq grill and do it out side.

    I thought my kebabs were burnt in the fire, but fortunately they didn’t and tasted great.

    1. Thank you for leaving this feedback, I will actually edit some parts of my recipe so people use caution with this method.

    2. I have made seekh kababs in the oven hundreds of times over the past 25 years and have never had a fire. Was your oven electric or gas? Either way, it is never advisable to open an oven to try and extinguish a flare up. Always turn it off and leave the door closed. A fire will burn itself out when there is no oxygen left and that is usually within seconds. Opening the door is asking for trouble.

      Also, if you do need to extinguish a fat fire which this was, NEVER use water. A kitchen sized CO2 fire extinguisher is always your best bet. Safety first, live long and healthy, enjoy good food.

  44. Matt, authentic Pakistani is always with beef. Lamb or goat were rarely used in the eateries because they can be too lean and way too expensive.

    If anyone is interested in a good naan recipe I have developed one through years of testing and baking in a conventional oven. If you have one that has a convection fan, that’s even better. My earlier failed attempts always rendered them too dry. After much research I got it fine tuned to the point it was as close to authentic as one can get. The key though is to have a food-safe pizza oven tile that is at least 3/4″ thick. Otherwise it just won’t work.

    I would be happy to share that with all, as well as some images if I can post them here.

    1. Ralph, I would love a good naan recipe. Please feel free to email me at

  45. Hi, I didn’t see it when you put butter on the grill.

  46. Izza,
    Great recipe. a lot of these online do not hit the nail. I always visit the Pakistan restaurants in London, UK for the best kebabs.
    I used lamb to make them authentic and increased the spice quantities and came out wonderful….I would send you a picture if I can. Please can you provide a Keema Naan recipe that can be cooked at home without using a tandoor?

    regards Matt

    1. Hi Matt! Thank you leaving me your feedback. Lamb is even better (good call on increasing the spices!) I haven’t yet toyed around with a good naan recipe but I will definitely share as soon as I nail one.

  47. Awaiting for Pakistani Nihari and Paya please.

    Thank you so much.

  48. Hi
    I was wondering if you have the recipe for Tandoori chicken !

    1. I do:) Please look at my recipe index for all my recipes. It’s a delicious one!:)

  49. Can I make this with lamb ? I am not so fond of lamb but using all of these spices may eradicate that smell it has ? Would it work ? I have already tried it on beef and mutton. It was just amazing. My husband flipped on it.

    1. You can definitely make this on lamb too. When I made it once with it, I noticed the color of the kebabs is on the lighter side. Thanks for trying:)

  50. made these last night, awesomeness, thanks for sharing
    pete @cook with love,
    ps started following you on insta , 🙂

    1. Thank you for trying the kebab, Peter! 🙂

  51. I made this today and it’s delicious! It tastes just like the ones I get from the paki restaurants. I’ve been asking my boyfriend to give me recipes from his mom’s cooking for years and he still hasn’t! So glad I found your blog because I think he’ll be impressed with this one! I did broil them the last couple minutes just to get that nice charred flavor. I can’t wait til I can throw these on the grill (I’m in the same boat as you with an apartment). I also used 1 tsp of cayenne and 3 green thai chili peppers, because well.. we like it spicy! I can’t wait to try your chicken tikka recipe – that’s up next! Do you happen to have a kofta recipe you wouldn’t mind sharing? Thanks again! Looking forward to more Paki recipes!! 🙂

    1. I meant tandoori chicken! Whoops! That’s just how excited I am about it! Haha

    2. So happy you liked the recipe! I will definitely hunt down a good recipe for kofta soon:)

  52. Thanks so much for this recipe. I buy halal meat from a store close by and he did not have ground meat with fat like u mentioned. Can I add something like shortening to it to make it better and so that they don’t break. I don’t want to make Chaplin. Please help.

    1. Hi Sarah,

      Yes I usually add 4 tbsp of melted unsalted butter to the mix. If you don’t have butter, oil works well too. Also, I have noticed that halal meat sticks better to the skewer.

  53. My wife and I made this for the first time for a dinner party we hosted over the weekend. It was amazing! Tasted delicious, and everyone couldn’t stop raving about it. Thank you!
    Also – our smoke alarm freaked out as well – you called it.

    1. SO glad you tried it! Thanks for leaving your feedback:)

  54. Thank you so much for this delicious and new to me recipe! 5 star all the way totally delicious 🙂 the yogurt sauce really adds something special to it and I am glad I didn’t skip it! Thank you for sharing your recipe for this is my way to experience your culture! Peace ✌?

    1. Thank you so much Michelle for your sweet words. Food is indeed the best way to share culture:) I hope you give my other recipes a go as well

  55. Thank you so much for this delicious recipe! The yogurt sauce really adds something special 🙂 I want to give a 5 star review but it is only allowing 4 but it is 5 star. 🙂

    1. Thank you, Mchelle!! You leaving a comment bumps it up to 5 stars for me:)

  56. How does besan and egg play a role in the taste of sheekh kebabs when you want to add yogurt into the marinade. Also for bbq does it not fall off the skewer with such a lean meat to fat ratio?(80-20)

    1. I don’t use it because if you have the right fat to lean ratio, you don’t need besan or egg. If you use water to help the met on the skewers, then they won’t fall off. But sometimes they do depending on technique.. in that case I make chapli kebab haha

  57. I recently got married and wanted to try something different. They honestly tasted amazing and my husband loved them! It was great watching you, thanks for this!

    1. Thank you Hinna! I’m glad you and your husband enjoyed this recipe:)

  58. Thanks for the Recipe. It came out so juicy&tasty.

  59. I made these kababs and they turned out great. I ve tried many recipes but hands down this was the best and the easiest. Thanks so much for sharing.

    1. Thank you so much for trying my recipe, Zain! If you haven’t already, check out my Tandoori Chicken too:)

  60. Hi,
    I will try this, in past I had issue with smoke, with 20% fat, you are talking about a lot of smoke. The smoke alarms go crazy and make me tired running up n down.
    I’m kind a baffled that no one had this issue?
    My kebabs usually break-apart..

    1. Yeah, there will be quite a lot of smoke. I usually just stand and fan the fire alarm detector haha
      your kebabs shouldnt break apart if you directly place them on the grill..

    2. Fire alarm will ring so much, no way to help that ahaha! It’s okay if they break apart. Just put them directly on the grill or make chapli kebabs out of them.

  61. Rookie with Cookie: I love to cook. Will surely try this recipe. Curious to see what taste mint brings.
    Living in Canada and miss the authentic food taste back home.

    Ralp: I remember when you introduced me to Dara Bashir in 1985..

    1. Thanks for checking it out! Hope you enjoy it.

    2. Irfan, Dara was a great boss and working for MIL was one of the most interesting jobs I have held. BTW, what’s your last name? I remember Irfan Suleri who worked there when I joined….I think. It has been a while.

  62. I never thought ‘I’ could make SEEKH KABAB!! It was always something bought from a restaurant. But when I saw your video and how doable you made it seem, I gave it a try. I LOVED IT. Thanks a lot for sharing the recipe!! Going to try it on a charcoal grill on Eid. 🙂

    1. So glad to hear that it turned out well for you, Saiqa! Please try other recipes on my website and channel!

  63. P.S. I forgot to add that I make them in the shape they would normally have when skewers are used. They cook really well, through and through.

    Ralph A. Croning

  64. This is probably a silly question, but I don’t have skewers and really want to try these out tonight. Could I go ahead and try without the skewers?

    1. You can definitely do them without skewers. I would recommend making them into patties in that case ad pan frying them. Were you able to try this?

      1. I do seekh kababs without skewers in an oven set to 400F. Cookie sheet lined with aluminum foil, and oiled to prevent sticking. For a final brown I give them about 2 minutes with the oven set to grill. Works great every time.

        1. Thanks for sharing your tip, Ralph!

        2. Thanks Ralph, I’ll try it this way!

          1. One of the simplest tricks to keeping the kababs together is to use meat that is not too lean. A bit of fat helps to keep the kabab together. Also, make sure all the other ingredients are chopped really fine. If coarsely chopped they will cause the kababs to break apart.

      2. I actually got skewers (drove like a maniac) from my mum’s and did it. The taste was awesome but I didn’t get the texture right somehow, too soft/limp, they BARELY stayed on the skewers when I tried! I’ll let you know when I try them again if I manage to pinpoint where I went wrong the last time! Thanks a lot though, awesome recipe, I’m not Pakistani but my husband is, and he loved them too!

        1. Use 30% of fat atleast which will make it much more tasty and will stick at your skewer.

        2. I have been making seekh kababs in the oven for ages and just skip the skewers. Shape them as they should look – about 3/4″ to an inch in diameter and about 6″ or so long. Place them on a baking sheet lined with aluminum foil that’s lightly coated with oil.

          I use extra lean or lean ground beef for mine and without the skewers they don’t fall apart and taste just as good. The skewers don’t add anything to the taste so you won’t be missing much. And don’t worry, they cook right through really well.

  65. nice test

  66. Muhammad Ahmed Bhatti

    Great to come across this video. Will appreciate if I can know more about you cooking knowledge, contact if possible, as I am looking towards opening a new pakistani franchise in GCC.

    1. Hi Ahmed,

      Of course! Not sure where GCC is on the map but You can email me over at

  67. Muhammad Ahmed Bhatti

    Great to come across this video. Will appreciate if I can know more about you cooking knowledge, contact if possible, thanks.

  68. Hey, whats the difference between putting them in the oven and grilling them? Or are they pretty much the same thing?

    1. Grilling out in the open allows the steam to escape and obviously is the best option. Adds more flavor specially if you have a charcoal grill. Oven is only if you don’t have a grill. But the taste is far superior with a grill:)

  69. Can I make them without melted butter? How will they turn out then ? Or can I replace the melted butter with something else. ?

    1. Hi Sadia,

      You can replace butter with oil or raw papaya paste. If you don’t add those, the kebabs will be a little tough and hard. Let me know when you try them:)

  70. Thank you for sharing a bit of your life:) I hope my recipes keep bringing you back to my blog!

  71. I usually use Shan Seekh Kabab Masala for this but your recipe sound very interesting and definitely worth a try. Looking forward to more of your recipes.


    1. You’ll love this one! Thanks for checking out my blog:)

      1. Ralph A. Croning

        Being a transplanted Karachiite since 1988, I am always looking for different takes on our favourite Pakistani foods. Will let you know how this one goes.

        1. You live in Karachi? That’s amazing. My family lives in Karachi so I’m always back and forth between the States and Pakistan. And please do report back after you try this:)

          1. Ralph A. Croning

            Born, raised, educated and worked there; went to St. Paul’s High School. Worked for the Agha Khan Hospital Complex during its construction and after that for the owners. My last job before leaving the country was for Manhattan International Ltd., located at PECHS (Nursery). I came to Canada in 1988.

        2. Small world Ralph. I know you. I was one time working with Jehangir Mithani in Karachi and you were the client service rep for our product campaign ‘ Platinum Dried Peas’ This was back in 85 or 86. I am living in Canada now too.

          1. It’s a small world indeed! I remember Jehangir Mithani quite well and working on the Dried Peas account. I spent hours passing around samples and doing surveys. More hours were spent rehydrating them and trying to photograph them so they looked appetizing for the TV commercials. Eventually Dara’s brother, Shikoh, decided to try oiling them with engine oil. Man did they ever look tasty then 😉 😉

            I don’t remember them being called Platinum Dried Peas though. I may be wrong though. It’s been 30 years. Jehangir was the local distributor for the American Dried Pea Association. I don’t think that product took off well, since we as Pakistanis love our food fresh!!

            What ever became of Jehangir?

  72. i want to try all your recipes you are so cute !!

    1. Thank you so much! Please try ALL of them!

  73. Hi there,
    I liked your video and upbeat attitude!! I will definitely try your recipe!! Seekh Labab is my favorite.. Can I make it with turkey too?

    1. You can definitely make it with turkey or chicken. Just make sure to add 2-3 tbsp of melted butter to the mince. You’ll love it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: