These juicy, mouthwatering Pakistani Beef Seekh kababs are made with ground beef and aromatic spices, quickly cooked in the oven or the stove top for an easy lunch or dinner recipe!
1/2tspblack pepper, groundor 10 whole black peppers
1black 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