These juicy, mouthwatering, Pakistani Beef Seekh kababs are made with ground beef and aromatic spices, quickly cooked in the oven or the stovetop for an easy lunch or dinner recipe!
What is Seekh Kabab?
Seekh Kabab is a spicy, grilled ground meat dish, that are traditionally grilled over an open flame.
Seekh literally translates to skewers. Seasoned ground meat is shaped onto a skewer and grilled to perfection!
With only a few spices, this beef seekh kabab recipe allows the flavor of the grilled meat to shine!
Make ahead meal:
These beef seekh kababs are a perfect make ahead meal. Shape and freeze the raw kababs, and thaw and cook whenever you need for a quick meal!
Seekh Kabab Ingredients
In this Beef Seekh kabab recipe, the meat is the star of the show. There are only a few other ingredients that you need.
Dry Spices
There are only three spices in this recipe: cumin, black pepper, and black cardamom.
For the best flavor, use freshly ground spices. We love using a spice grinder in our kitchen!
Meat Tenderizer
We recommend using a meat tenderizer. Either papaya powder or kachri powder is a great addition to the recipe. This meat tenderizer by Shan Foods also works really well!
The meat tenderizer allows the enzymes in the meat to break down so you have a tender kabab!
Ground meat:
We use beef in this recipe but it is perfect with any ground meat. Try it with chicken, or lamb.
How to make Seekh Kabab?
These Seekh Kabab are really simple to make. The ground beef mixture comes together really quickly, with only a few spices.
#1: Season the ground beef
Add all the ingredients to a large bowl and mix it together really well! Getting your hands in there, and kneading the mixture together is the best option.
Then, rest the raw mixture for at least an hour, or longer.
#2: Shape the Kabab
Once the mixture has rested, it’s time to shape the kabab.
Divide the mixture into 6 to 8 pieces.
Pierce one piece onto a wooden skewer or long toothpick, and spread evenly along the skewer, lengthwise, around 4 inches.
Mom’s pro-tip
If the seekh kababs are too soft to shape add some chickpea flour to help shape them.
If making kababs on the stovetop, carefully release from the stick and set shaped kabab on a separate plate. If you are grilling the kababs, you can leave them on the skewer.
Repeat with the rest of the pieces.
At this point, you can freeze the kababs, or cook them right away.
Tip: Make sure to freeze the seekh kabab in a single layer so they stay separated!
#3: Grill or Fry
This beef seekh kabab recipe can be made either on the stovetop or on a grill (indoors or outdoors).
Stove top
Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.
Flip the kababs to cook all over (3-4 minutes on each side).
How to serve Seekh Kabab?
Make sure to make a big batch of these beef seekh kabab to last you a few meals. These pair so well with so many different side dishes, or as a base protein for grain bowls!
For a more traditional dinner, serve these beef seekh kababs with a simple side salad, Raita (yogurt dip), or Imli (tamarind) chutney. Don’t forget to have some roti, paratha or fresh tandoor roti or naan for a complete meal!
Use leftover seekh kababs to make karahi kabab, this quick seekh kabab curry with a little tomato and some onions!
If you’re looking for an easy side dish to serve with these Seekh Kabab, Laal Aloo (these spicy tangy potatoes) are perfect!
Or if you’re looking for other Pakistani recipes made with ground beef, try this Keema Aloo Curry, or Beef Cutlets. They’re both perfect for a weeknight dinner!
Ready to make Beef Seekh Kababs?
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Seekh kabab
Ingredients
- 1 lb Ground beef
- 1 tbsp Ginger and garlic paste
- 1 tsp meat tenderizer kachri powder/green papaya
- Salt to taste
- 1 tbsp cumin
- 1/2 tsp black pepper, ground or 10 whole black peppers
- 1 black cardamom, ground
Instructions
- Grind all the dry spices – cardamom, black pepper and cumin seeds, in a spice grinder
- In a large bowl, combine all the ingredients, and knead together.
- Cover and refrigerate the meat mixture for at least 1-2 hours to marinate.
- When ready to cook, divide the mixture into 7-8 pieces.
- To shape the kabab, pierce one piece onto a wooden skewer or long toothpick, and spread evenly along the skewer, lengthwise, around 4 inches. Repeat until all the kababs have been shaped.
- Heat your griddle pan/skillet over medium heat, then brush the pan with a little cooking oil.
- Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.
- Flip the kababs to cook all over (3-4 minutes on each side).
- Serve them with fresh salad, raita and naan/paratha