Pakistani Seekh Kebab on Skewers
Seekh kebab is spiced minced meat moulded onto skewers and grilled over charcoal. Two things matter most: at least 20% fat so it does not dry out, and kneading the mixture for five minutes until it turns tacky — that kneading is what makes it grip the skewer.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Calories
- 380
Seekh kebab exists across Indian and Pakistani cooking, and the Pakistani version is more heavily spiced and less sweet. It is served with naan, onion rings and coriander-mint chutney — and that accompaniment is part of the dish, not an extra.
Method
-
1
Squeeze the onion
Grate the onion and squeeze it hard in a cloth. That water is the enemy of kebab — it makes the meat slide off the skewer and crumble on the grill.
⏱ 6 min -
2
Mix
Combine the mince with the squeezed onion, ginger, garlic, all the spices, the fresh coriander and the breadcrumbs in a large bowl.
⏱ 5 min -
3
Knead
Knead the mixture by hand for a full five minutes until it turns tacky and cohesive and you can feel it tightening. This is the single most important step.
⏱ 5 min -
4
Chill
Cover the mixture and refrigerate it for at least an hour. Cold firms up the fat and makes shaping far easier.
⏱ 60 min -
5
Shape on skewers
Wet your hands and mould the mixture around flat skewers in an even thickness, pressing with your fingers to make ridges — the ridges increase the surface that browns.
⏱ 10 min -
6
Grill
Grill over medium charcoal for twelve to fifteen minutes, turning every three minutes, and brush with butter or oil twice during cooking.
⏱ 15 min -
7
Rest
Let them rest three minutes before sliding them off the skewers — piping hot kebabs fall apart.
⏱ 3 min
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Tips that actually matter
- The 20% fat is not a luxury: lean mince comes out dry and tough no matter what else you do.
- Five minutes of kneading is the difference between a kebab that holds and one that drops into the fire.
- Flat skewers beat round ones — meat spins on a round skewer.
- No charcoal? A grill at full heat does the job, but you lose the smoke.
People also ask
Why does my kebab fall off the skewer?
Either the mixture was under-kneaded, the onion was not squeezed, or it was not chilled. All three need doing.
Can I use lean mince?
Not ideally. If it is all you have, grate two tablespoons of chilled butter into the mixture to make up part of the missing fat.
What is the difference between seekh and shami kebab?
Seekh is raw mince grilled on skewers. Shami is boiled with pulses, mashed and shallow-fried into patties — a completely different texture and method.
Can I use an air fryer?
Yes, 180°C for twelve to fourteen minutes, turning halfway. Shape them into fingers without skewers.
Cook mode
Pakistani Seekh Kebab on Skewers
-
1
Squeeze the onion
Grate the onion and squeeze it hard in a cloth. That water is the enemy of kebab — it makes the meat slide off the skewer and crumble on the grill.
-
2
Mix
Combine the mince with the squeezed onion, ginger, garlic, all the spices, the fresh coriander and the breadcrumbs in a large bowl.
-
3
Knead
Knead the mixture by hand for a full five minutes until it turns tacky and cohesive and you can feel it tightening. This is the single most important step.
-
4
Chill
Cover the mixture and refrigerate it for at least an hour. Cold firms up the fat and makes shaping far easier.
-
5
Shape on skewers
Wet your hands and mould the mixture around flat skewers in an even thickness, pressing with your fingers to make ridges — the ridges increase the surface that browns.
-
6
Grill
Grill over medium charcoal for twelve to fifteen minutes, turning every three minutes, and brush with butter or oil twice during cooking.
-
7
Rest
Let them rest three minutes before sliding them off the skewers — piping hot kebabs fall apart.
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