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Pakistani/Afghan · Dinner

Beef Seekh Kebab

Non-vegMedium

Diet: Non-veg · High-protein

Beef Seekh Kebab is a Pakistani/Afghan dish. Knead and chill mince so it grips the skewers.

Prep
30 min
Cook
15 min
Rest, soak, marinate or chill
60 min
Total
105 min
Servings
4
Difficulty
Medium
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Seekh Kebab. The photograph includes beef boti kebab beside the seekh kebab; this recipe makes seekh kebabs only.
The photograph includes beef boti kebab beside the seekh kebab; this recipe makes seekh kebabs only. Representative photograph of Beef Seekh Kebab. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Mixture

Brush

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; rolling pin; food thermometer; grill or oven broiler; tongs; skewers.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 60 min

  1. Knead 700 g minced beef, 100 g onion, grated and squeezed, 20 g ginger-garlic paste, 20 g coriander, 15 g green chili, minced, 1 tsp cumin, 1 tsp coriander powder, 1 tsp garam masala, ¾ tsp salt until sticky; refrigerate 1 hour.

    Check: Look for this result: sticky; refrigerate 1 hour.

Shape · About 10 min

  1. Press around eight flat metal skewers in even thin cylinders; brush with 25 ml neutral oil.

Grill · About 15 min

  1. Grill over medium-high heat 10–15 minutes, turning carefully, until centres reach 71°C / 160°F.

    Check: Look for this result: centres reach 71°C / 160°F.

Tips

  • Knead and chill mince so it grips the skewers.
  • Judge Beef Seekh Kebab by the texture and doneness signs in its steps. Your pan and heat affect how long Beef Seekh Kebab takes to cook.

Substitutions

  • Shape short patties if flat skewers are unavailable.

Storage

  • Get perishable Beef Seekh Kebab into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Beef Seekh Kebab within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Beef Seekh Kebab to 74°C / 165°F, stirring or turning it for even heating. When Beef Seekh Kebab is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Beef Seekh Kebab includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Beef Seekh Kebab becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Beef Seekh Kebab one day ahead. For Beef Seekh Kebab, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Seekh Kebab on the day of serving.

FAQ

What matters most when making Beef Seekh Kebab?

Knead and chill mince so it grips the skewers.

What can I substitute in Beef Seekh Kebab?

Shape short patties if flat skewers are unavailable.

Can I prepare Beef Seekh Kebab ahead?

Prepare the measured ingredients for Beef Seekh Kebab one day ahead. For Beef Seekh Kebab, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Seekh Kebab on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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