Seekh Kebab Pakistani Punjabi Style Recipe

Learn how to make authentic homemade Pakistani Punjabi Seekh Kebabs with this easy baking recipe. The perfect blend of aromatic spices, fresh herbs, and minced meat creates the best juicy kebabs. Master the technique of shaping and baking these classic kebabs for restaurant-quality results at home.

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

25 mins

Serves:

10 kebabs

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g lamb mince (or beef mince with 20% fat)</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">2 cm piece ginger, grated</li><li class="ingredients-single-item">2 green chilies, finely chopped</li><li class="ingredients-single-item">30g fresh coriander leaves, finely chopped</li><li class="ingredients-single-item">15g fresh mint leaves, finely chopped</li><li class="ingredients-single-item">2 tbsp gram flour (besan)</li><li class="ingredients-single-item">2 tsp cumin powder</li><li class="ingredients-single-item">2 tsp coriander powder</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">1 tsp red chili powder (adjust to taste)</li><li class="ingredients-single-item">½ tsp turmeric powder</li><li class="ingredients-single-item">1 tsp salt (adjust to taste)</li><li class="ingredients-single-item">1 egg, lightly beaten</li><li class="ingredients-single-item">2 tbsp oil, plus extra for brushing</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Metal skewers (or wooden skewers soaked in water)</li><li class="equipment-single-item">Baking tray with rack</li><li class="equipment-single-item">Meat thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (430°F) with the rack positioned in the upper third. Line a baking tray with foil and place a wire rack on top. Lightly oil the rack to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the chopped onion in a clean kitchen towel and squeeze out excess moisture. This crucial step prevents your kebab mixture from becoming too wet, which would make shaping difficult.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a food processor, blend the squeezed onion, garlic, ginger, and green chilies to form a paste. Alternatively, you can finely mince these ingredients by hand for a more rustic texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, combine the minced meat, onion-garlic paste, chopped coriander, mint, gram flour, and all the spices. The gram flour acts as a binding agent while adding authentic flavor and absorbing excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the beaten egg and oil to the mixture. Using your hands, knead the mixture vigorously for 5-7 minutes until it becomes sticky and well-combined. This extended kneading develops the proteins in the meat, creating that signature seekh kebab texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally 2 hours. This resting period allows the flavors to meld and makes the mixture easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the mixture from the refrigerator. With lightly oiled hands, take a portion of the mixture (about 80-90g) and shape it around a skewer, pressing firmly to form an even cylinder about 15cm long and 2.5cm thick. Smooth the surface with wet fingers to prevent cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the prepared kebabs on the oiled wire rack, ensuring they don't touch each other. Brush them lightly with oil to help with browning and to prevent drying.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 15 minutes, then flip the kebabs carefully and brush with a little more oil. Continue baking for another 10 minutes until they're browned and the internal temperature reaches 70°C (160°F) for lamb or 75°C (170°F) for beef.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For an authentic charred finish, switch your oven to the grill/broil setting for the final 2-3 minutes, watching carefully to prevent burning. The kebabs should have a beautiful brown crust but remain juicy inside.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the kebabs rest for 5 minutes before gently removing from the skewers. This resting period allows the juices to redistribute throughout the meat, ensuring moist kebabs.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve hot with naan bread, mint chutney, sliced onions, and lemon wedges for an authentic Pakistani Punjabi experience. Enjoy!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Seekh Kebab Pakistani Punjabi Style Recipe?

Traditional Seekh Kebab ingredients include lamb or beef mince (20% fat), onion, garlic, ginger, green chilies, fresh herbs (coriander and mint), gram flour, and spices (cumin, coriander, garam masala, red chili, and turmeric). An egg and oil help bind and ensure juiciness.

How to cook Seekh Kebab Pakistani Punjabi Style Recipe at home?

Learn how to cook Seekh Kebab Pakistani Punjabi Style by blending spices with minced meat, kneading thoroughly, and baking on skewers at 220°C. The key is removing excess moisture from onions, refrigerating the mixture before shaping, and finishing under the grill for authentic char marks. This method delivers restaurant-quality kebabs without a tandoor.

Why is gram flour (besan) added to kebab mixture?

Gram flour serves three crucial functions in Seekh Kebabs: it acts as a binding agent holding the meat together, absorbs excess moisture preventing the kebabs from falling apart during cooking, and contributes an authentic nutty flavour that's characteristic of traditional Pakistani kebabs.

Can I cook these kebabs without an oven or grill?

Yes, these kebabs can be pan-fried in a heavy-bottomed skillet with 2-3 tablespoons of oil. Shape the mixture into sausage forms, cook on medium heat for 3-4 minutes per side until browned and fully cooked, rotating occasionally for even browning and a 70°C internal temperature.

What's the secret to juicy, non-crumbly kebabs?

The secrets to perfect, juicy kebabs are: using meat with at least 20% fat content, vigorously kneading the mixture for 5-7 minutes to develop proteins, removing excess moisture from onions, including binding agents like egg and gram flour, and not overcooking them.

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