Everyday Kitchen

Pakistani/Afghan · Dinner

Beef Seekh Kebab

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Beef Seekh Kebab is a Pakistani/Afghan dish. Knead and chill mince so it grips the skewers.

Prep
30 min
Cook
15 min
Rest, soak, marinate or chill
60 min
Total
105 min
Servings
4
Difficulty
Medium
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Seekh Kebab. The photograph includes beef boti kebab beside the seekh kebab; this draft makes seekh kebabs only.
The photograph includes beef boti kebab beside the seekh kebab; this draft makes seekh kebabs only. Representative photograph of Beef Seekh Kebab. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Mixture

Brush

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; rolling pin; food thermometer; grill or oven broiler; tongs; skewers.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix · About 60 min

  1. Knead 700 g minced beef, 100 g onion, grated and squeezed, 20 g ginger-garlic paste, 20 g coriander, 15 g green chili, minced, 1 tsp cumin, 1 tsp coriander powder, 1 tsp garam masala, ¾ tsp salt until sticky; refrigerate 1 hour.

    Check: Look for this result: sticky; refrigerate 1 hour.

Shape · About 10 min

  1. Press around eight flat metal skewers in even thin cylinders; brush with 25 ml neutral oil.

Grill · About 15 min

  1. Grill over medium-high heat 10–15 minutes, turning carefully, until centres reach 71°C / 160°F.

    Check: Look for this result: centres reach 71°C / 160°F.

Tips

  • Knead and chill mince so it grips the skewers.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Shape short patties if flat skewers are unavailable.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Seekh Kebab one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef Seekh Kebab?

Knead and chill mince so it grips the skewers.

What can I substitute in Beef Seekh Kebab?

Shape short patties if flat skewers are unavailable.

Can I prepare Beef Seekh Kebab ahead?

Prepare the measured ingredients for Beef Seekh Kebab one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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