Tender Pakistani Seekh Kababs (Ground Beef) are one of Pakistan’s most decorated barbecue delicacies. You’ve certainly seen them at most every occasion, ranging from weddings to barbecues to being the staple snack food at the food cart around the corner. This blogpost will explore all aspects of making the perfect, sizzling Seekh Kababs.
TABLE OF CONTENTS
- What are Seekh Kababs?
- Steps in Seekh Kababs
- Answering your questions
- How to keep Seekh Kababs from falling from skewers?
- Important ingredients
- How to make Seekh Kababs?
- How to store them?
- How to reheat them?
- Seekh Kabab recipe
WHAT ARE SEEKH KABABS?
Tender Pakistani Seekh Kababs (Ground beef) are famous across Pakistan. Seekh means skewer and Kabab means meat cooked over a fire. They are long sausages made of minced beef, and this recipe contains my special Homemade Seekh Kabab Masala. This, indubitably, will transport you back to Burns Road in Karachi, Pakistan.
STEPS IN SEEKH KABABS
- Grind in everything with ground beef in a food processor.
- Smoke it.
- Marinate it.
- Grill or pan fry it.
ANSWERING YOUR QUESTIONS
No, you're more than welcome to use chicken, lamb, or mutton but ground beef is the most authentic one.
We smoked it before placing it in the refrigerator, however, if you have charcoal grill available then you can skip the smoked step.
There are wood skewers easily available everywhere.
HOW TO KEEP THE SEEKH KABABS FROM FALLING FROM THE SKEWERS?
- Always use 80/20 ground beef.
- Rice flour is in the homemade seekh kabab masala It's the best binder as it's tasteless, odorless, and the best binder I've found.
- When shaping the Kababs on the skewer just touch your fingers in water in order to shape them. Don't use too much water.
- Homemade Seekh Kabab Masala- Very important that it's homemade. The store-bought one pales in comparison.
- Ginger Garlic - Always use whole instead of Ginger Garlic Paste to avoid more liquid in the Seekh Kababs.
- Raw Payaya - Instead of using store-bought papaya paste. I'd go with raw payaya to avoid liquidy consistency.
HOW TO MAKE SEEKH KABABS?
- Use a piece of ginger and garlic cloves instead of Ginger Garlic Paste.
- Don't apply too much water when applying Seekh Kababs on the skewers.
- Grill Seekh Kabab on all sides.
- Keep on turning every 30 seconds while its on the grill.
- Make our homemade Seekh Kabab Masala because I don't believe any boxed masala can do justice to this recipe of Seekh Kababs.
- In the food processor, grind everything except the ground beef. Then add the ground beef.
HOW TO STORE THEM?
Store the Seekh Kababs in the refrigerator for 2-3 days, however, they would last 1-2 months in the freezer.
HOW TO REHEAT SEEKH KABABS FROM FREEZING?
Take them out of the freezer and thaw them before reheating them on a tawa or oven toaster. Avoid reheating them in microwave.
Let's Make Seekh Kababs!!!
Tender Pakistani Seekh Kababs (ground beef)
- Grill or fry pan
- 2 lbs ground beef
- ½ medium onion
- 1 inch ginger
- 12 cloves garlic
- 4 homemade seekh kabab masala please don't use box masala for best result in taste.
- 2 tbsp raw payaya little chunks
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 green pepper
- ¼ bunch cilantro
- 2 tsp salt
- ½ coal
- 2 tsp olive oil
- ¼ cup olive oil
- Make the Homemade Seekh Kabab Masala.
- In a food process, add onion, garlic, ginger, cilantro, green pepper, red chili powder, salt, papaya, turmeric powder, and onion.
- Grind for 2 minutes.
- Now add the ground beef and grind well for 3 minutes.
- Take the mixture out of the food processor in a medium size bowl.
Smoke and Marination
- In a medium size bowl, place a small steel bowl.
- Meanwhile, lit up the ½ coal on the stove.
- With a help of steel tong place the lit coal on to the small steel bowl.
- Next add 2 tsp olive oil on top of the lit coal.
- Quickly place a glass or steel lid on the top of the medium bowl to capture the smoke.
- Leave the lid on for 2-3 minutes.
- Remove the lid.
- Remove the coal and the little steel bowl.
- Now mix well the mixture and cover.
- Place the covered mixture in the refrigerator for 7-8 hours or overnight.
Assemble and grill
- Take the mixture out and apply the mixture on to the skewers with a help of little water just dap your fingers.
- Apply all the mixture on to the skewers as seen in the video.
- Keep the grill open with turning the kababs every 30 seconds until they are done.
- If you are frying them don't use skewers, just shape them long like a hot dog.
- Turn the stove to medium heat.
- Add ¼ cup olive oil in a fry pan, and let it heat up.
- Place the shaped kababs in the fry pan.
- Fry them and let it cook on all sides.
- Mix the yogurt, chaat masala, and green chutney together and enjoy the seekh kabab with chapati or naan.