Pakistani Seekh Kebab Recipe

Pakistani Seekh Kebab Recipe:

Pakistani Seekh Kebab Recipe is Both “seekh” and “kebab” refer to meat that has been grilled over a charcoal fire. In other words, skewered pork sausages grilled over a charcoal fire are known as Seekh Kebab. Onions, garlic, ginger, green chili peppers, herbs, and spices are frequently used to flavor seekh kebabs. Indian-style seekh kebabs are typically cooked with either lamb or chicken, as opposed to seekh kebabs, which are frequently made with ground beef.

Pakistani Seekh Kebab Recipe

Ingredients for Pakistani Seekh Kebab Recipe:


To Marinate

  • 500 grammes of 20% fat minced ground beef, lamb, or mutton

  • 2 tablespoons of butter or ghee

  • 1 egg

  • 3 tablespoons of chickpea flour (besan)

  • 3 tablespoons of finely minced ginger

  • 1 tablespoon of minced garlic

  • 1/2 tablespoon each of red pepper flakes cumin, and coriander

  • 1/2 teaspoon each of turmeric

  • 2 tablespoons of lemon juice

  • 1 teaspoon each of salt.


  • 1/2 cup finely chopped onion, 

  • 1/4 cup chopped coriander leaves

  • 1/2 cup chopped mint


  • In a food processor, combine all the marinade ingredients and process for one minute, or until the mince is fine and dough-like.


  • The remaining ingredients are then added, and everything is thoroughly mixed.


  • Add the bowl to this mixture. It should marinate in the refrigerator for at least 4 hours and ideally overnight. Cover it with cling wrap.


  • Taste-test a little kabab patty after it has been fried. If needed, adjust the salt or spices.


  • Make dough balls by rolling them.


  • Gather the kebab on a platter after carefully sliding it out of the pencil.

Also Try these Recipes:

Pakistani Haleem Recipe

Chicken Karahi Recipe


  • Combine all the marinade ingredients in a bowl. Additionally, it can be placed directly into a food processor.

  •  After being processed for 1 minute, the mince should resemble soft dough.

  • Now add the chopped onions and herbs. It’s also enticing to see herbs in kebabs, and I’ve found that adding herbs later gives mince a gorgeous color.


  • Marinate seasoned mince for four hours or overnight in the refrigerator.


  • Make Pakistani Seekh Kebab Recipe balls by scooping dough with a medium-sized cookie scoop.


  • After thoroughly washing your hands, roll the kebab ball into a long, cylindrical kebab with the use of a pencil or chopstick.


  • The Pakistani Seekh Kebab Recipe apply to the pencil or chopstick slowly as you spread it out. As seen in the illustration, the end will be narrow.

  • This rolling is enjoyable and simple, even natural.


  • Put the kebabs on a platter after carefully removing them from the chopstick or pencil. If you act quickly, you can fry the kebab and then move it right to the pan.

Pan-fried Method:

Fry the kebabs using pan-fried method. Simply fry kebabs in small batches in 1 tablespoon oil on a nonstick pan with enough area for the kebabs to roll for even cooking. Simply cook the kebab for 2 to 3 minutes on medium heat, or until golden brown on all sides.

You have the option of serving it right away or smoking it with some charcoal for a more conventional flavor and scent.

Barbecued Method:

The best and most traditional way to prepare these seekh kebabs is to cook them over a barbecue pit. Make use of metal skewers with square ends. Over it, roll kebab. Cook it till browned and add more oil as needed to the kebab.

Baked Method: 

Oven preheateat at 350 degrees. Roll the kebab up and place it on a baking sheet or pan. Until the color changes and the food ready, bake on the middle shelf for 20 minutes.

Serve kebab with dips such as yogurt or tamarind chutney.

The recipe is inspired by recipe52.

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