Many years ago, I shared my Seekh kebab recipe and it went viral on YouTube. It's still the most read page on my blog. This post is my new and improved Seekh kebab--little changes that make a BIG difference.
Intro to Seekh Kebab
Originating in the royal kitchens of the Mughal Empire, Seekh Kebab has long been cherished as a culinary gem in the South Asian region. Growing up in Karachi, I ate Seekh kebabs a lot. Every event or function I visited would serve logs of Seekh kebabs and to this day, it remains the #1 Barbeque item on Bakra Eid.
Fun fact: While Seekh kebab may be one of the most popular kebabs in Pakistan, the country boasts a wide array of kebabs, each with its own unique flavor profile and regional variations. There is the flattened Chapli Kebab found all over Peshawar, Shami Kebab made with lentils and beef, Reshmi kebab made with chicken, Behari kebab, which are thinly sliced beef or lamb tenderized with papaya paste.
New and Improved:
Ok, what's new about this recipe? While my previous Seekh Kebab recipe is absolutely perfect and delicious as is, I've taken it to the next level with an additional ingredient to make the kebabs melt-in-your-mouth tender. From the perfect blend of spices to the secret ingredient that ensures tender, juicy kebabs every time, this recipe is guaranteed to elevate this recipe.
The Secret Ingredient
The secret to super tender Seekh Kebabs lies in the tenderizing powers of Kachri powder. Derived from wild melon seeds, Kachri powder acts as a natural meat tenderizer, breaking down tough muscle fibers and resulting in kebabs that are so tender, they literally melt. Kachri powder is super potent and you only need a little amount for your meat.
Tips to Make the Best kebabs
- Lean to fat ratio: Your ground meat needs to have at least 20% fat. This results in not only tender kebabs but also ensure that the meat sticks to the skewer and doesn't fall off. I also add a little more butter; that is optional.
- Moisture is bad: Any kind of moisture in the kebab will cause your kebabs to fall off the skewer. So you MUST chop the onions super fine and strain it in a cheesecloth or paper towel or a sieve.
- Seasoning: This recipe uses two more ingredients than my OG Seekh Kebab. Nutmeg and Kachri powder. Nutmeg will add a wonderful kick to the flavor and kachri powder is for tenderizing.
- Wet your hands: When working the kebab onto the skewer, keep wetting your hands with a little water so your hands aren't sticky. This is the only time moisture isn't bad, because its on the exterior of the kebab, not interior.
- If you follow steps 1 and 2, your kebabs will never fall off the skewer again, I promise.
Substitutes
- Kachri powder can be hard to find. I was able to source it from my local Asian grocery store. If you are not able to find kachri powder, you can use raw papaya paste.
- If you are looking for a healthy kebab, then you may skip the fat content. However, you will risk causing your kebabs to break, so I would recommend cooking them in a pan on the stove.
Ground Beef Seekh kebab
Ingredients
- 2 lb beef 80% lean, 20% fat
- 1 ¾ teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon red chilli powder
- ½ teaspoon nutmeg
- ¾ teaspoon kachri powder bitter wild cucumber used as a tenderizer
- ½ teaspoon black pepper
- 2 teaspoon salt
- ¼-1/2 cup cilantro chopped
- ¼-1/2 cup mint chopped
- 1 green chilli paste or finely chopped
- 2 teaspoon ginger and garlic paste
- 1 onion finely chopped and strained to remove moisture
- 4 tablespoon butter
Instructions
- In a bowl, combine all the ingredients listed above. Make sure the onion is strained through a cheesecloth to remove as much moisture as you can.
- Add your softened butter and mix the meat, pressing your hands into fists to really knead the meat. The meat is ready when it doesn’t stick to your hands and you can see the web of fat stretch and run through the beef. Let it sit for at least 30 mins.
- To shape the kebabs, take a golf ball sized piece and round it out between your palms. Press onto the skewer from the side and with your fingers, apply gently pressure to shape the kebabs in a thin log down the skewer. Make indentation marks on its surface by using your thumb and forefinger.
- Bake in a preheated oven at 450 F for 14-18 minutes, flipping half-way through. I like to turn on the broiler for the last 3-5 mins to give a deeper color to the kebabs. If you have an outdoor grill, use that!
- Slide the kebabs off the skewer using tongs while hot, and serve with naan, salad and mint raita.
Rhys
Wasn’t able to keep my kebabs intact, but it tasted amazing nonetheless.
Rookie With A Cookie
Glad you loved them! Kebabs can definitely take some practice and my biggest tips are squeezing out the onion.