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, 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.
Pakistani Seekh Kebab + Yogurt Raita
- 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
- 1 cup yogurt
- 2 tbsp mint leaves
- 2 tbsp cilantro leaves
- 1 green chilli
- salt to taste
- water add to desired consistency
- 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!