Seekh Kababs

Rate this recipe 
4.25
Average: 4.3 (4 votes)
Servings 
Makes 25-30 Kababs

Seekh Kababs are spicy kababs made from a smooth minced mixture. They can be either grilled over a bbq or baked in the oven or pan-fried on the stove-top, and are commonly served with a salad, fries, naan or pita bread and a variety of dips.

Ingredients
1 kg
beef or lamb mince
1
egg, lightly beaten
2
medium onions
1-2
slices of bread, toasted and then crumbled
1 tsp.
lemon juice
4 tbsp.
chopped coriander
1 tsp.
melted butter
2 tsp.
salt
4
green or red chillies
1 tsp.
black pepper powder
1/2 tbsp.
garlic paste
1/2 tbsp.
ginger paste
1 tsp.
cumin powder
Instructions 

Wash and then squeeze out any excess moisture from the mince. Set aside. Peel and chop the onions roughly, then grind them to a rough texture. Remove and squeeze out any excess moisture from the onions, then put them back in the grinder, add the chopped coriander, chillies, lemon juice, ginger and garlic pastes. Grind again to combine.

Put the beef/lamb mince into the processor with the onion paste mixture, and grind together. Turn this mixture out into a bowl, add the salt, black pepper powder, cumin powder, beaten egg, butter and 2 tbsp. of the breadcrumbs. Mix thoroughly, kneading the mixture well to ensure everything is properly combined. I normally knead the mixture for about 5 minutes and find this helps tenderise the mince and results in perfectly smooth seekh kababs. If the mixture feels a bit sticky, add 1 more tbsp. of the breadcrumbs.

Cover the bowl and refrigerate for about 30 minutes. When ready to shape the kababs, grease a baking tray lightly with oil.. If you want to make this authentic seekhi shape and do not have flat skewers, lightly oil the stick end of a wooden spoon, grab a small handful of the mince mixture and shape it over the stick, making sure to smoothen it so that no cracks form. Then gently slide the kabab off the stick onto the tray. Keep going until all are shaped.

Preheat over to 220C. It needs to be a HOT oven when you place the tray in. Bake/grill for about 10 minutes, then turn them over and give them another 5 minutes. At this point the kababs will still be slightly light in colour, but that is ok. We shall finish them off on a pan to give them a great colour just before serving, so don't worry. Overcooking them in the oven will result in them hardening and we want them to retain their moisture. Remove them from the baking tray and if you want, you could smoke the kababs using a lit coal with a drop of oil to give them a good bbq aroma. You can also pack and freeze the kababs at this point.

Then just before serving the kababs, warm a frying pan and add a small drizzle of oil. Add the kababs on it in batches and keep turning them using tongs to get an even colour on every side. Remove them on to a plate and serve them juicy and sizzling hot with accompaniments of your choice.

You can also simply grill or fry these seekhs in an oiled nonstick grill pan or heavy frying pan on the stove top until cooked through if you do not want to bake them in the oven.

Enjoy!


Comments

Salaaaam....thanks fauzia yuh r the best!
Is it a must to refrigerate the mixture

Fauzia's Kitchen Fun's picture

W/salaam, thanks. I prefer to refrigerate the mixture to develop the flavour and help the mixture be easier to handle and shape.

Okaay thank you

Aswk. Wil d recipe remain same fr chicken seekh kabab.
And wht shud b the grilling time in oven fr chicken kebab

Fauzia's Kitchen Fun's picture

Yes you can use this recipe, although I do have a slightly different recipe for chicken seekhs. I plan on adding it soon inshaAllah, keep checking in. :)

Fauzia, Instead of kneading the mixture by hand, how about just processing it further in the food processor. Do you think this will work

Fauzia's Kitchen Fun's picture

No, that will over-grind the mixture making it very fine and sticky and therefore more difficult to handle and shape.

Aswk. Plz I want to knw wht shud b
D quality of meat fr kabab.lik it shud hav
Fat content in it or without fat or som amt of fat.
Also can wr add oil in the mixturr while mixing
Or oil id usef only fr greasing.

Thnk u
A.h

Fauzia's Kitchen Fun's picture

No fat content, and no need to add any oil to it, just the butter as mentioned in the recipe ingredients. Oil is just for greasing.

But when do we have to add the butter its not mentioned in the procedure.

Fauzia's Kitchen Fun's picture

Sorry it was left out, have added it in the recipe instructions. It is added with all the other ingredients when mixing the mince.

Salam fauzia. I tried this recipe it turned out good and my kids liked it.just wondering if we can add cream to the recipe to give the kababs melt in ur mouth softness. If yes plz guide when to add the cream and how much

Fauzia's Kitchen Fun's picture

W/Salaam, I've never added cream to them but it should be ok...no more than 1-2 tbsp of cream. :)

Hi fauzia, do u hav the receipe of chicken kebabs???? I wish to make kababs with both beef nd chicken, dats y

Fauzia's Kitchen Fun's picture

Hi, will be posting chicken seekh kababs very soon. Keep checking in. :)

Assalamo alaykum chef Fauzia! Let me first tell you that i am incredibly in love with your recipes! Everything turns out lip smacking good mashaaAllah. But the seekh kebab, they ended up being rubbery and hard..?!?! Can you tell me where I would have gone wrong. I have to admit its my first time doing kebabs in the oven. Your seekh's look juicy and tender..thats not at how mine were. Please help!

Fauzia's Kitchen Fun's picture

W/Salaam, thank you! Did you use beef mince that has fat in it? If the beef mince is lean without any fat content then the kababs end up turning out dry.

Aoa..sorry my question is not regarding this recipe..c
I was wondering if u could share how u make hot coffee!
Jx love ur recipes..n wanted to try a good cup ov coffee;)

salaam sister,can the kabab mixture b kept in the fridge overnite.

Fauzia's Kitchen Fun's picture

W/Salaam, yes that is fine.

Salaams! I have a few questions, do I freeze them after i take them out of the oven (when lightly colored?) or fry them fully and then freeze them, and how do I use coal on the oven to give them a BBQ flavor! Thank you SO much! :)

Fauzia's Kitchen Fun's picture

W/Salaam, cook them fully then freeze. Use the coal to smoke them AFTER they have been baked.

Slm fauziabai i made this seekh kabaabs totay it was very nc n kids loved it,thnx dear

I am so excited to find your website. The recipes are well written for easy follow thru. I made these kababs today. Too bad I didn't realize the oven temperature was in C...I have better hopes for next try. Thanks for sharing!

Assalamualaikum..Will try this inshaa allah. I m New to the cooking. Can u please post the basic cooking for beginners.. Thank u soo much for ur great b perfect recipe.

Assalamualaikum sis fauzia...i wanted to know if these kebabs wud turn out just as good in mince meat with fat content?

Fauzia's Kitchen Fun's picture

W/Salaam, it should be ok although there is a chance of the fat melting off and the kababs shrinking quite a bit during cooking.

Salam. In case we do not use oven, how do we freeze the kababs for later use? can we freeze them like we usually freeze shami kababs i.e. without frying or baking right after we shape them?

Fauzia's Kitchen Fun's picture

W/Salaam, I personally prefer to cook and then freeze, but yes you can freeze without cooking if you want. Sometimes though the shape does not turn out as well when frozen before cooking.

Salam Faiza, I loved the recipe and would like to try it. For 2kg of minced beef, do i double the ingredients quantity? And what kind of minced beef should i use - bcoz i read int the comments some one who used minced beef ended up with dry kababs.

Fauzia's Kitchen Fun's picture

W/Salaam, yes you will need to double the recipe. Try not to use lean beef mince, as that will end up resulting in very dry kababs. Request the butcher to mince in about 20% fat with the beef mince for juicier kababs.

Salaams. Before I move on to my question I must say that your recipes are beautiful! Just wanted to know if I necessarily need to grind the meat in a food processor? Or is there an alternative? TIA xx

Fauzia's Kitchen Fun's picture

W/Salaam, am not sure of any other alternative to grind the meat.

Hi dear
I tried this but the mistake was this the mince wasn't shaping in the skewers...my meat was falling down I ended up with shaping them round kabab
Can you guide wat went wrong

Fauzia's Kitchen Fun's picture

Hi, seems the mince may have been too wet. Did you wash it?

No I didn't wash it ..just squeeze it ..and my egg was very bug is it coz of an egg
It wasn't sticky at all

Fauzia's Kitchen Fun's picture

Usually if you find the egg is too big you do not have to use all of it, just beat it and use as much as needed to bring the mixture together. Did you refrigerate the mixture before shaping?