Seekh kebabs are central to South Asian cuisine. Smoky, flavorful skewers sizzle in bustling street markets across Pakistan and India. These kebabs, full of spices and grilled over open flames, carry history in every bite. At a wedding in Karachi, I had juicy lamb skewers straight from the grill—they were terrific.
Seekh kebabs are known for their tender meat and bold Flavour. You can make them with lamb, chicken, or beef. I’ve made them at home with minced chicken, with the right spices and a hot charcoal grill, and they turned out flavorful. In Pakistan, they’re essential at weddings and family gatherings. In late-night food spots, people share dishes rooted in Mughal tradition.
What Are Seekh Kebabs?
Definition and Background
Seekh kebabs are spiced meat skewers, traditionally made with lamb or beef. The meat is minced, mixed with spices and herbs, moulded around a skewer, and grilled. The smoky, charred meat blended with aromatic spices was flavorful at a family gathering in Lahore. The word seek comes from the Urdu and Hindi term for skewer, while kebab refers to grilled or skewered meat. This dish carries history and tradition in every bite.
Seekh kebabs originated in the Indian subcontinent and became popular during the Mughal era. In Delhi, I tasted kebabs reminiscent of Mughal feasts. They were served to kings and street vendors as a symbol of royal cuisine. They’ve evolved—street vendors in Karachi’s narrow lanes add flair. Regional versions exist across South Asia, but the essence remains the same
Traditional vs. Modern Variations
Seekh kebabs are traditionally made from lamb and have a rich, full flavour. At a wedding in Lahore, the tenderness of the lamb and smoky char from the grill were unforgettable. Beef and chicken versions offer leaner options. I’ve made chicken seekh kebabs at home, and they’re equally flavourful with proper seasoning. Vegetable seekh kebabs are popular among those who eat plant-based. I tried a veggie version at a street food stall in Delhi—they were delicious and satisfying.
In India, seekh kebabs are served with naan or rice to contrast the spices. I had them at a family gathering in Delhi with soft naan and tangy yoghurt dip—it paired well. In Pakistan, they’re often served with spicy mint chutney or wrapped in paratha. Spices and cooking methods change by region, but the smoky, tender texture stays the same. I’ve travelled to parts of Pakistan. Each region has its twist on kebabs. Still, they all keep that comforting taste that unites people.
Ingredients for the Perfect Seekh Kebab (Restaurant-Style)
Main Ingredients:
500g ground lamb (or chicken, beef, or a mix)
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2-3 green chillies, chopped (adjust to your heat preference)
1/4 cup fresh cilantro (coriander), chopped
1/4 cup fresh mint, chopped
1 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder (to taste)
1/2 teaspoon turmeric powder
1 tablespoon lemon juice
1/4 cup plain yogurt
1 egg (helps bind the mixture)
Salt to taste
Black pepper to taste
1 tablespoon oil (for cooking)
Optional Ingredients:
1 tablespoon pomegranate seeds (for tanginess)
1/4 teaspoon cardamom powder (for aroma)
A pinch of cinnamon (for flavour)
How to Make Seekh Kebab (The Easy Way at Home)
Seekh kebabs are juicy, spicy, and flavourful – a proper treat. Whether you grill them at a summer BBQ or bake them in the oven, here’s how to make perfect, tender kebabs every time.
1. Choose the Right Meat
Start with minced meat that has some fat in it – around 20% fat is ideal. Lamb is traditional and tastes great, but you can also use beef or chicken. Just avoid lean mince – it’ll make the kebabs dry and crumbly.
TIP: If you’re using chicken mince, it might be a bit wet. Add a spoon of gram flour (besan) to help soak up excess moisture.
2. Create the Flavour Base
In a food processor, add:
- 1 large tomato
- 1 large onion (red or yellow)
- Around 10–12 green chillies (adjust to taste)
Pulse until finely chopped—not a puree. Then, use your hands or a clean tea towel or muslin cloth to squeeze the excess liquid. This step is key—too much moisture can cause the kebabs to fall apart.
3. Add Flavour
To your minced meat, add the squeezed aromatic mix plus:
- 2 tsp salt
- 2 tsp chilli powder
- 2 tsp chilli flakes
- 1 tsp paprika
- 1 tsp curry powder or basar spice mix
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp cumin seeds
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- A handful of chopped fresh coriander
Want to take it up a notch? Add some chopped mint for extra freshness.
4. Mix & Marinate
Mix everything well. You want a slightly sticky texture so the kebabs hold their shape. It’s best to use your hands or a stand mixer with a paddle attachment.
Cover and pop the mix in the fridge to chill for at least an hour (overnight is even better). This helps the flavours develop and the meat firm up.
5. Shape Your Kebabs
Oil your hands lightly. Then, take some meat and shape it onto a metal skewer. You can also use foil-wrapped chopsticks or wooden skewers. Press and roll it gently so it’s even and not too thick—around 18cm long is standard.
If the mix sticks, chill it a bit longer or rub your hands with oil or water.
6. Cook to Perfection
There are a few ways you can cook seekh kebabs at home:
Under the Grill (Broiler)
- Place kebabs on a wire rack over a tray.
- Grill on medium heat, turning halfway until browned and cooked through (about 6–8 mins).
- Brush with melted butter before serving – it adds shine and flavour!
In a Pan
- Remove from skewers if needed.
- Pan-fry on medium heat with a bit of oil, turning often until fully cooked.
In the Air Fryer
- Spray kebabs with oil and cook at 200°C (400°F), turning once.
In the Oven
- Bake at 220°C (425°F), flipping halfway through for even cooking.
- Again, brush with butter before serving for that final touch.
What to Serve with Seekh Kebab
Traditional Accompaniments
When serving seekh kebabs, the right sides elevate the meal. The combination of soft naan and juicy kebabs was unforgettable at a gathering in Lahore. Traditional sides that complement these flavourful skewers include:
Naan or Paratha: Soft, warm flatbreads are perfect for soaking up the kebabs’ juices. Fresh from the tandoor, naan adds an outstanding balance to the smoky flavour.
Rice: Pairing kebabs with turmeric rice or pilaf creates a filling meal. I enjoy serving them with simple pilaf. The mild rice flavour pairs well with the spices, creating a nice balance.
Chutneys and Salads: Tangy mint chutney or cucumber salad goes great with rich kebabs. I enjoy mine with a cucumber and yoghurt salad for a fresh, creamy touch.
Suggested Drink Pairings
A refreshing drink can enhance the flavour and cool your palate after the spices.
Mint Raita: This classic yoghurt and mint drink cools the heat. It makes every bite tastier.
Lime Soda: Chilled lime soda offers a zesty contrast to the smoky meat. I had a memorable meal in Islamabad, where this combo worked perfectly.
Mango Lassi: For something sweeter, mango lassi complements the bold flavours. Its smooth texture and sweetness enhance every bite.
Tips for Avoiding Dry Kebabs
Proper grilling is the key to avoiding dryness. I learned that overcooking is the biggest mistake. Early on, I often left kebabs on the grill too long—the outside looked perfect, but the inside was dry. Now, I monitor them closely. Grill seekh kebabs over medium heat. This way, the outside gets crispy, and the inside stays juicy.
Pro Tips
To take your seekh kebabs to the next level, here are some pro tips:
- Mix meats: For a richer flavour, combine lamb and beef or chicken and lamb.
- Grill over charcoal: Cooking your kebabs on charcoal adds a smoky flavour that’s hard to match.
Conclusion
Making seekh kebabs at home is easier than you think! Following these simple steps and tips, you can make juicy, tender kebabs full of flavour. Whether using chicken, beef, or lamb, you’ll have a delicious meal perfect for any occasion. So fire up the grill, prepare your ingredients, and enjoy this tasty dish with family and friends.
FAQs
Seekh kebabs are made with **ground meat
** (like lamb, chicken, or beef), spices (such as cumin, garam masala, and turmeric), herbs (like cilantro and mint), and binding agents (bread crumbs or egg).
Seekh kebabs are high in protein but can be calorie-dense, especially if made with fatty meat. Opting for chicken seekh kebabs makes them a leaner choice.
To keep seekh kebabs juicy, ensure that your meat has enough fat content, and don’t overcook them. Marinate the meat to retain moisture.
Seekh kebabs are popular in India and Pakistan, with slight variations in preparation and seasoning.
Make sure your meat mixture is tightly packed around the skewer and well-mixed. Wet your hands to prevent the mixture from sticking
It’s not necessary to wrap seekh kebabs in foil. Grilling them without foil gives them a crispy exterior and smoky flavour.
Use binding agents like bread crumbs or chickpea flour to help the mixture hold together. Make sure to shape the kebabs tightly around the skewer.
The main spices in seekh kebabs include cumin, garam masala, turmeric, and coriander.
Chicken seekh kebabs are an excellent option for a lighter, leaner kebab.
Seekh kebabs are usually grilled for a smoky flavour, but you can also pan-fry them if needed.