Juicy, spiced minced meat threaded onto skewers and grilled to perfection, with that irresistible smoky flavour.
Hey there, grill masters and BBQ enthusiasts! Ready to take your taste buds on a flavour-packed adventure? Say hello to everyone’s favourite – Seekh Kababs!
Whether you’re firing up the barbecue for a weekend feast or simply craving a snack with a kick, these Seekh Kababs are the ultimate crowd-pleaser. For the perfect pairing, serve them alongside fragrant pea pulao or warm, flaky parathas.
Pro tip
I like to prepare the kababs and freeze them in cooked (and smoked) form. This trick has served me well for those time-poor days when all I have the strength (read: motivation) to do is defrost something.
So, grab your apron, fire up those coals, and let’s get grilling! 🍢🔥
Seekh Kabab
Course: MainCuisine: PakistaniDifficulty: Medium8
servings30
minutes20
minutes50
minutesIngredients
1 kg beef mince
1 tsp raw papaya paste
1 tbsp ginger and garlic paste
2 tbsp roasted chana powder
1-2 tsp whole cumin
1 tsp ground garam masala
1 tbsp whole khash khash (poppy seeds)
1 tbsp coconut powder
1-2 tbsp fried onions (ground)
red chilli powder to taste
salt to taste
Directions
- Grind all the dry masala to a fine powder.
- Add the masala to the mince and mix well. Place in the fridge to marinate for at least 1 hour (or overnight).
- Thread on metal skewers.
- BBQ till fully cooked.
Notes
- I got this recipe from one of our family friends (Anjum chachi)
