# 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.

**Pakistani Cuisine · 40 min · 4 servings · 380 kcal per serving**

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.

## Ingredients


### The meat
- 600 — Minced beef, 20% fat
- 1 — Onion, grated and squeezed dry

### The spices
- 2 — Ginger and garlic paste
- 2 — Ground coriander
- 1 — Ground cumin
- 1 — Black pepper, cracked
- 1 — Ground chilli
- 0.5 — Garam masala
- 1.5 — Salt

### Add-ins
- 3 — Fresh coriander, chopped
- 2 — Fine breadcrumbs

### To serve
- - — Naan, onion rings and lemon

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/pakistani-cuisine/pakistani-seekh-kebab
Edited by: Marwa Mohamed
Last updated: 2026-10-29