How to make Seekh Kebab

Why cooks start here

Seekh Kebab is cooked the way Lahore grill stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

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.