Pakistani Seekh Kebab + Yogurt Raita

Published: Jul 15, 2015 · Modified: Nov 20, 2024 by Izzah Khan · 259 Comments

This Seekh Kebab is the quintessential BBQ item you will find all over Pakistan. 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. But we are making this in the oven!

Where did Seekh Kebabs Originate:

Seekh Kebab traces its roots back to the Mughal era in the Indian subcontinent, where it was introduced to serve the royal courts of the Mughal emperors. The name "Seekh" refers to the skewer on which the kebab is traditionally cooked, while "Kebab" refers to the delicious blend of minced meat and aromatic spices. The traditional method of preparing Seekh Kebab involves shaping the seasoned meat mixture onto long metal skewers and cooking them over a charcoal grill or open flame, imparting a smoky flavor that enhances its taste.

Tips to Make The Best Seekh Kebab:

Use Quality Ingredients: Start with high-quality beef chuck, preferably with an 80% lean to 20% fat ratio, to ensure juicy and flavorful kebabs.
Proper Kneading: Combine finely chopped onions, ginger-garlic paste, fresh mint, coriander, green chili paste, and melted butter with the meat mixture to infuse it with layers of flavor. You will need to mix the meat till you see the webs of fat run through the mixture.
Drain Excess Moisture: Squeeze the onions to remove excess moisture before adding them to the meat mixture, as too much moisture can AND will prevent the kebabs from sticking to the skewers.
Cooking Method: Preheat the oven to 450 degrees F and grill the kebabs in the upper third of the oven elevated on a baking tray. It's super important you keep the kebabs elevated so the heat can cook the underside.

What is the difference between Seekh Kebab and Persian Kebabs:

While Seekh Kebab shares similarities with its Mediterranean counterparts like Koobideh and Adana, it stands out for its unique blend of spices and cooking method. Unlike Koobideh and Adana, which is typically made with ground lamb or beef and seasoned with minimal spices, Seekh Kebab is infused with a medley of aromatic spices like coriander, cumin, and red chili powder, giving it a bold and spicy flavor profile.

Watch How to Make Seekh Kebab

How to Make Pakistani Seekh Kebab:

Ingredients:

1 lb beef chuck (80% lean, 20% fat)
1 onion, finely chopped
2 teaspoon ginger and garlic paste
¼ cup mint, finely chopped
¼ cup coriander, finely chopped
2 tablespoon melted butter
1 green chili, ground into paste
1 teaspoon coriander powder
¾ teaspoon cumin powder
¾ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt

Raita Chutney:

1 cup yogurt
2 tablespoon mint leaves
2 tablespoon cilantro leaves
1 green chili
Salt to taste
Water (as needed for desired consistency)

Instructions:

Preheat the oven to 450 degrees F.
In a bowl, combine the beef chuck with all the seasoning ingredients, including onions, ginger-garlic paste, mint, coriander, melted butter, green chili paste, coriander powder, cumin powder, cayenne pepper, and salt. Mix well.
Squeeze the onions to remove excess moisture and incorporate the mixture thoroughly without overworking it.
Cover the bowl with foil and marinate the meat in the refrigerator for at least an hour.
Meanwhile, prepare the yogurt raita by grinding mint leaves, cilantro leaves, and green chili into a paste. Mix it with yogurt, add water as needed for desired consistency, and season with salt. Keep aside.
Once marinated, skewer the meat mixture onto metal skewers, shaping it into cylindrical kebabs.
Create grooves on the kebabs using your fingers and place them on a rotating tin with a grill in the upper third of the oven.
Bake the kebabs for 20-25 minutes, rotating them as needed for even browning. Brush with oil if they start to dry out.
Once cooked, slide the kebabs off the skewers onto a plate and serve hot with yogurt raita and pita bread.