Pakistani-style Seekh Kabab

Ingredients

The Pakistani-style Seekh Kabab differs from the Iranian Nan-e-kabab in terms of the spices used and the cooking technique. While both dishes feature minced meat, the Pakistani version incorporates a distinct blend of spices that gives it a unique flavor profile. Additionally, the Pakistani Seekh Kabab is traditionally grilled on skewers, whereas the Iranian Nan-e-kabab is often baked or grilled on a flat surface. We alse have the original recipe for Nan-e-kabab, so you can check it out.

• 500g (1.1 lb) minced beef or lamb 500g (1.1 lb) minced beef or lamb
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh mint leaves
• 2 tablespoons gram flour (besan) 2 tablespoons gram flour (besan)
• 2 tablespoons oil, for basting 2 tablespoons oil, for basting

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 5g (1g sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the minced meat, chopped onion, minced garlic, grated ginger, ground cumin, ground coriander, red chili powder, turmeric powder, garam masala, salt, fresh coriander leaves, fresh mint leaves, and gram flour.
2. 2.
   Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a handful of the mixture and shape it into a long, cylindrical kabab around a skewer.
4. 4.
   Repeat the process with the remaining mixture.
5. 5.
   Preheat the grill to medium-high heat.
6. 6.
   Place the kababs on the grill and cook for 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
7. 7.
   Baste the kababs with oil during the cooking process to keep them moist.
8. 8.
   Once cooked, remove the kababs from the grill and let them rest for a few minutes.
9. 9.
   Serve hot with naan bread, rice, or as desired.

Treat your ingredients with care...

• Gram flour (besan) — Gram flour acts as a binding agent in the kabab mixture. If you don't have gram flour, you can substitute it with breadcrumbs or cornstarch.

Tips & Tricks

• Soak the skewers in water for 30 minutes before using them. This prevents them from burning during grilling.
• For extra flavor, you can add a tablespoon of roasted and crushed cumin seeds to the kabab mixture.
• If you prefer a spicier kabab, increase the amount of red chili powder according to your taste.
• To achieve a smoky flavor, you can cook the kababs on a charcoal grill.
• If you don't have a grill, you can also cook the kababs in a preheated oven at 200°C (400°F) for 15-20 minutes, turning them halfway through.

Serving advice

Serve the Pakistani-style Seekh Kabab hot off the grill, garnished with freshly chopped coriander leaves and a squeeze of lemon juice. Accompany it with mint chutney, sliced onions, and naan bread or rice for a complete meal.

Presentation advice

Arrange the Seekh Kababs on a platter, placing them side by side to showcase their elongated shape. Garnish with a sprinkle of chaat masala for an extra burst of flavor. Serve with a vibrant green mint chutney on the side for a visually appealing presentation.