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

Print Recipe
4.72 from 64 votes

Pakistani Seekh Kebab + Yogurt Raita

Hey, try a barbeque that's full of flavor and spices. Pakistanis sing songs of the Seekh Kebab!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Pakistani
Keyword: seekh kebab
Servings: 5
Author: Rookie With A Cookie

Ingredients

Seekh Kebab

  • 1 lb beef chuck 80% lean 20% fat
  • 1 onion finely chopped
  • 2 tsp ginger and garlic paste
  • 1/4 cup mint finely chopped
  • 1/4 cup coriander finely chopped
  • 2 tbsp butter melted
  • 1 green chili grind into paste
  • 1 tsp coriander powder
  • 3/4 tsp cumin powder
  • 3/4 tsp cayenne pepper I add 1 tsp because I like it real spicy
  • 1 tsp salt

Raita Chutney

  • 1 cup yogurt
  • 2 tbsp mint leaves
  • 2 tbsp cilantro leaves
  • 1 green chilli
  • salt to taste
  • water add to desired consistency

Instructions

  • Preheat your oven to 450 degrees F when you are ready to bake the kebabs.
  • 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.
  • Mix with hand until everything is incorporated but don't overwork it.
  • Cover with foil and let marinate in refrigerator for at least an hour and up to six hours.
  • 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.
  • Pour this paste into the yogurt.
  • Add water to get the desired consistency. If you like the raita more liquidy, add more water. Season with salt and keep aside.
  • To make the kebabs, preheat your oven to 450 degrees F.
  • 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.
  • Press you middle finger in a diagonal angle down the beef skewer to make the signature grooves on the kebab.
  • 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).
  • 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.
  • Once cooked, slide of the kebabs onto a plate and serve with raita and pita bread.
  • This makes 6 really big kebabs.
  • *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!

 

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Rekha
Rekha
3 months ago

5 stars
Hi, excited to try this but when you say cayenne do you mean using Indian lal mirch or actually using cayenne? Also, which oil and butter (salted or unsalted) are you using? Thanks

SaL
SaL
4 months ago

Would the measurements for the remaining ingredients stay the same if you were to make it with chicken mince instead? Please advise – many thanks…

Faisal
Faisal
7 months ago

If you are adding butter, your smoke point is around 300 F. Since you are cooking at 450 F , you may want to try ghee or some other oil that is stable at higher temperatures. Looking forward to trying it next weekend.

Kainat
Kainat
8 months ago

So excited to try this recipe! If I am using salted butter, can I omit the salt? Also how many kebabs does 1 lb of beef make? Thank you!

Anam Zahid
Anam Zahid
9 months ago

5 stars
Hi, can I air fry these kebabs?

James Pinto
James Pinto
10 months ago

Just Beautiful, tasty, my children finished them all, thanks for the receipe

Shahzad Shah
Shahzad Shah
10 months ago

The butter is to drizzle on top right? Not to add to the meat?

Shahzad Shah
Shahzad Shah
10 months ago

5 stars
My family loved it, any recs to make stay on the skewer and not fall off

Titiksha Fernandes
Titiksha Fernandes
1 year ago

I’ve made these kebabs so many times now, and they come out on point every single time! I’ve used the exact recipe for ground lamb, so yumm! I don’t paste the green chillies, I just chop them fine. I also let the meat stay in the fridge for a few hours. So good! Thanks Izza

Mama Thepla
Mama Thepla
1 year ago

In your video, I didn’t see you adding melted butter but your recipe calls for it. I made mine with butter and my kebabs fell apart. Did not stay together. What can I do to improve for the rest of my marinated beef? Please advise.
Thank you.

Sakina Siraj bhori
Sakina Siraj bhori
Reply to  Mama Thepla
11 months ago

Hie maybe u can just squeeze the moisture out of minced meat, remove all excess water keep minced meat in strainer for sometime then press it really nicely

Rabeea
Rabeea
1 year ago

Hey do you think I have to add a beaten egg for binding or is it not necessary?

trackback
1 year ago

[…] Seasoned with traditional Pakistani spices, these kebabs are perfection! Learn how to make the best Seekh Kebab! Recipe Link: http://rookiewithacookie.com/pakistani-seekh-kebab-yogurt-raita/ […]

Maria
Maria
1 year ago

Hey,

I can’t wait to make these and enjoying them with my family. I know you say you should only leave in fridge for up to 6 hours, but what do you think would happen if i left the meat overnight??? Iam hoping the meat will take on more of the flavors.
Thanks again. Maria

AZN
AZN
1 year ago

These were so good! I made them with ground chicken breast to keep the calories low and it was just perfect!

Mike McKenna
Mike McKenna
1 year ago

Can’t wait to make this tomorrow. Not to nit pick, but aren’t cilantro and chopped coriander the same thing?

Sarah
Sarah
1 year ago

5 stars
Hi! I used this recipe to make kebabs using Beyond meat and it worked really well! My family loved it and had no idea it wasn’t meat, but I upped the spices a bit. Now that our backyard mint is growing back in, I will be trying with Impossible meat now, hoping for equally amazing results!

Sarah
Sarah
Reply to  Rookie With A Cookie
1 year ago

5 stars
Great!! Just a heads up, since Beyond and Impossible have added sodium, I would experiment using a bit less salt than your recipe calls for. I used the 1 tsp and it was a tad too salty for my liking. But otherwise amazing! 😊

Shirley
Shirley
1 year ago

5 stars
I made this recipe tonight it was so delicious! My family loved it! The kebab had amazing flavor but the yogurt sauce is a must, it pairs so well with kebab and enhances the already amazing flavor. I can’t wait to make this again! Thank you for this great recipe!

Sharma
Sharma
1 year ago

4 stars
This was my first attempt at a barbecue party. It was well liked except I thought it was bit too dry. Maybe because I cooked it at an open indoor restaurant grill. I did drizzle it with butter while cooking.
Any suggestions?

Samina Kauser
Samina Kauser
1 year ago

5 stars
I have 5stars not 4stars

Samina Kauser
Samina Kauser
1 year ago

4 stars
Oh, I made these!!!! And all am going to say is wow! You’ve got to try them to know how delicious they are. Thanks for sharing 🤗

Sunny
Sunny
1 year ago

Thank you so much for sharing this recipe! I formed them into sausage shaped lengths without a skewer, and they came out fine. Actually, not just fine- they came out really, really good! I added thinly sliced cucumber to the raita, and that worked out well, too. Again, thanks for your kindness and generosity in posting such a great recipe- I’m certain I’ll make this many, many times.

Bilal
Bilal
1 year ago

5 stars
I have been making a recipe very similar to this for several years, kind of cooked it up on my own. I add some lemon and some black pepper to it with a bit more chilli and a bit more mint.
I usually get my ground meat from Costco and it is usually very lean, so I do have to add fat. I have tried butter, margarine, olive oil, sunflower oil, etc. for taste surprisingly margarine works better than other fats but it is perhaps the least healthy out of all of them.
A small *slightly* unriped tomato can also help this recipe.

If for whatever reason my qeema turns out too runny I add a bit of cornflour and that fixes everything.

Steve
Steve
1 year ago

Really tasty recipe, better than my local takeaway! Thank you

Last edited 1 year ago by Steve
Fareed
Fareed
1 year ago

4 stars
Hi can you deep fry these kebabs???

Iqra Shahzad Shahzad ali
Iqra Shahzad Shahzad ali
1 year ago

5 stars
Really loved yr recipie I’ve tried a lots of other recipies of seekh kabab but this one is the simplest and perfect jazakillah Khair for sharing

Sam Fernando
Sam Fernando
1 year ago

Aslam-O-Aliakmon !!
I have spent about Three years in Islamabad and had enjoyed authentic Seekh-Kebab at Manal Restaurant on the hills (in Islamabad).

This recipe brings back me good memories of my assignment back in Pakistan.

In winter I have enjoyed a lot the “egg-soup” from Karachchi Company. Does any one know the recipe.

Sam
Sam
Reply to  Rookie With A Cookie
1 year ago

Hi
After making the mixture can I keep the remaining part in the freezer for next weekend

Hit Clips
Hit Clips
1 year ago

5 stars
PerfeCt????

Capt. Jayant Roy
Capt. Jayant Roy
1 year ago

3 stars
Again an awesome recipe!!

First attempt made a mistake, did not stick to the seekh, but taste was excellent
@nd attempt, was perfect, finger licking good!!! Beats any snack, any day!!

Debbie
Debbie
1 year ago

5 stars
I will definitely be trying this. Do you make matar paneer? It’s one of my fave dishes but don’t have a good recipe

Omar
Omar
1 year ago

5 stars
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.

Keith
Keith
Reply to  Omar
1 year ago

Omars tweaks worked beautifully. I too am used to lots more green chillies. Super recipe!

trackback
1 year ago

[…] These Beef Seekh Kebabs are among easy beef recipes and are super tender. […]

Dave Habbick
Dave Habbick
1 year ago

5 stars
I have been itching to make a kebab ever since I bought a rotisserie. Your recipe is delicious. With the spare prepared blend I made some burgers without the fresh ingredients which I can freeze. I have a feeling I will not need to worry about best before dates though. Thank you

Haniya Malik
Haniya Malik
1 year ago

5 stars
My fav recipe

taissear
taissear
Reply to  Rookie With A Cookie
1 year ago

I used to work with shahi nan kebab in southall west london he was the best kebab maker in west london..but also your kebab is fantastic ..

Thank u sister

Nudizzzle
Nudizzzle
2 years ago

5 stars
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!

Jubayer Hossain Nayeem
2 years ago

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.

Rukhsana Yasmin
Rukhsana Yasmin
2 years ago

How much is 1lb??

Rukhsana Yasmin
Rukhsana Yasmin
Reply to  Rookie With A Cookie
2 years ago

Thank you. How much does half a kilo make?

Ralph A. Croning
Ralph A. Croning
Reply to  Rukhsana Yasmin
2 years ago

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.

Siddiqa
Siddiqa
Reply to  Rookie With A Cookie
2 years ago

5 stars
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??!!

Shahul
Reply to  Rookie With A Cookie
2 years ago

5 stars
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.

Cate
Cate
Reply to  Rookie With A Cookie
1 year ago

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?

TJ
TJ
Reply to  Rukhsana Yasmin
2 years ago

2.2 lbs is equal to 1 kg

Pooja Shah
Pooja Shah
2 years ago

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

trackback
2 years ago

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

Serena Ansari
Serena Ansari

At what temperature are you baking it?

Salma
Salma
2 years ago

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

Miran
Miran
2 years ago

5 stars
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.

lori
lori
2 years ago

4 stars
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?)

Rukhsana Yasmin
Rukhsana Yasmin
Reply to  lori
2 years ago

Could I make this on a pan instead?

Jenny
Jenny
2 years ago

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

Jen
Jen
2 years ago

5 stars
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!

ray
ray
2 years ago

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

Tom
Tom
2 years ago

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

Rs
Rs
Reply to  Tom
2 years ago

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

Anna A
Anna A
2 years ago

4 stars
Should I cover with foil amd bake or leave uncovered and grill?

Christina
Christina
Reply to  Rookie With A Cookie
2 years ago

What kind of green chili do you use?

Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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