Illustration of grilled beef seekh kebabs on skewers with lemon wedges and sliced onion.
THE RIZQ FOODSDERA GHAZI KHAN
Recipes

Seekh Kabab (Beef) recipe

Seasoned ground beef is shaped around skewers and grilled until browned and safely cooked through.

An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.

Serves: 4Prep: 25 minCook: 18 min

Ingredients

  • 700 g ground beef, preferably 15–20% fat
  • 1 small onion, very finely grated and squeezed dry
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped garlic
  • 1 green chili, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • 1 teaspoon fine salt
  • 1 tablespoon neutral oil, for brushing

Method

  1. If using wooden skewers, soak them in water for at least 20 minutes; preheat a grill or grill pan to medium-high and lightly oil the grates.
  2. Combine the grated, squeezed onion, ginger, garlic, green chili, cilantro, cumin, coriander, garam masala, chili powder, and salt in a bowl.
  3. Add the ground beef and mix with clean hands just until evenly combined; avoid prolonged kneading, which can make the kebabs dense.
  4. Divide the mixture into 8 portions and shape each into a firm log around a metal or soaked wooden skewer, pressing it on securely.
  5. Brush the kebabs lightly with oil and place them on the hot grill, leaving space between each skewer.
  6. Grill for about 8–9 minutes, turning every 2 minutes so the sides brown evenly; keep the skewers over the heat until cooked through.
  7. Check the center of a kebab with a food thermometer and continue cooking as needed until it reaches 71°C (160°F).
  8. Rest the kebabs for 3 minutes on a clean plate and serve hot.

Kitchen notes

  • Ground beef should reach 71°C (160°F) at the center; color alone does not confirm safe doneness.
  • Keep raw-meat utensils and plates separate from cooked kebabs.
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