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Pakistan, Asia

Seekh Kebab

Pakistan's classic barbecue kebab: herb-packed, spiced mince moulded into long rolls on skewers and grilled until browned and juicy.

ServingsServes 2
Total cooking time35 min
Chilling+ 30 min
DifficultyMedium
About servingsMinced meat must be cooked right through (71 °C in the centre, no pink).

Method

  1. Soak wooden skewers (about 20 cm) in water for at least 30 minutes so they don't burn. Grate the onion, wrap it in a clean cloth or kitchen paper and squeeze out all the juice (wet onion makes the kebabs slide off the skewers). Grate the ginger and garlic, and chop the green chillies, coriander and mint very finely.

  2. Toast the chickpea flour in a dry pan over low heat for , stirring, until it smells nutty and turns a very light beige. Tip into a bowl to cool. Toasting removes the raw flour taste and helps bind the meat.

    Add in this stepChickpea flour (besan) 2 tbsp

    low heat

  3. In a large bowl, combine the mince, onion, ginger, garlic, chillies, coriander, mint, chilli flakes, cumin, coriander powder, garam masala, salt and the toasted chickpea flour. Knead firmly with your hand for , until sticky and clinging to the sides of the bowl. Cover and chill for to firm up.

    Add in this stepBeef mince (about 20% fat) or lamb mince 300 gOnion (medium) ½Fresh ginger 10 gGarlic cloves 3Hot green chillies 2Fresh coriander (cilantro) 8 gFresh mint 4 gRed chilli flakes ¾ tspGround cumin ¾ tspGround coriander 1 tspGaram masala ½ tspSalt ¾ tsp

  4. With wet hands, divide the mixture into 4 portions. Wrap one portion around a skewer and squeeze it along the skewer into an even roll about 12–14 cm long and 2.5 cm thick. Press the ends firmly onto the skewer; light finger ridges along the side give the classic look.

  5. Heat a grill pan or heavy frying pan over medium-high heat until very hot, brush with half the ghee and lay in the skewers. Leave them alone for the first 2 minutes so a crust forms, then turn every 2 minutes, cooking for in all. They are done when browned all over and the centre shows no pink with clear juices (71 °C inside). Number of batches: 1.

    Add in this stepGhee or vegetable oil ¾ tbsp

    medium-high heat

  6. Brush with the remaining ghee and rest for 2 minutes. Serve with thin red onion rings and lemon wedges, with naan or paratha and mint chutney.

    Add in this stepGhee or vegetable oil ¾ tbspLemon ½Red onion ½

Cook's tip

Lean mince turns dry and crumbly, so choose about 20% fat. If the mixture keeps falling off the skewers, squeeze the onion harder and chill longer. You can also shape long sausages without skewers; the taste is the same. Under an oven grill, cook at 230 °C for 12–15 minutes, turning once.

Cooking it at camp

Seekh kebab is a charcoal dish at heart, so it's perfect for camping. Make the mixture at home and carry it in a sealed box in a cooler (below 5 °C). At the campsite, mould it onto skewers and grill 10 cm above medium coals covered in white ash, turning often. Oil the grate first so they stick less.