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PakistaniAuthentic Cuisine

Seekh Kebab

Serves 4 to 6 Entree meat, kebab

Seekh Kebab

Seekh Kebab, a staple of Lahore's bustling grill stalls, finds its way into the home kitchen with the same spirit of generous seasoning and communal sharing. This version captures the street-side allure, where skilled hands judge salt with precision and the richness of fat is celebrated. It's a dish that bridges the gap between outdoor feasting and family dining, translating the essence of a vibrant city into a home-cooked meal.

The kebabs should be juicy, the beef tenderly encased around skewers, carrying the aromatic warmth of cumin and the gentle heat of green chili. Each bite is an invitation to savor the harmony of spices and the satisfying texture of grilled meat, a flavor that lingers long after the meal concludes.

Ingredients

  • 700 gground beef
  • 1onion — grated
  • 1 tbspginger-garlic paste
  • 1 tspcumin
  • green chili — chopped
  • as neededskewers
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion and a green chili. The onion should be minced to ensure it blends well with the meat, while the green chili should be chopped finely for even heat distribution. Combine these with 700 g of ground beef in a large mixing bowl.
  2. Add 1 tbsp of ginger-garlic paste, 1 tsp of cumin, and a generous pinch of fine sea salt and black pepper to the bowl. Mix the ingredients thoroughly with your hands until everything is well incorporated. This ensures that the flavors are evenly distributed throughout the meat.
  3. Take a small portion of the mixture and shape it around a skewer, pressing firmly to form a long, even cylinder. Repeat with the remaining mixture, ensuring each kebab is uniform in size for even cooking.
  4. Heat a generous amount of oil in a large frying pan over medium-high heat. Once the oil is hot, place the skewered kebabs into the pan, making sure they do not touch each other. Allow them to brown on all sides, turning occasionally, until they develop a deep, rich color.
  5. Transfer the browned kebabs to a grill or preheated oven set to high heat. Cook until the kebabs are cooked through and tender, with a slight char on the outside. The meat should feel firm to the touch and have a slightly crispy exterior.
  6. Remove the kebabs from the heat and let them rest for a few minutes. Taste a small piece to check for seasoning, adjusting with more salt if necessary. Serve the Seekh Kebabs hot with rice, bread, or a fresh salad for a complete meal.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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