Pakistani Seekh Kebab
A skewered minced-meat kebab genuinely distinct from the site's existing Chapli Kebab and Turkish Adana Kebab: chapli kebab is a flat, pan-fried patty rather than a skewered dish, and Adana relies on hand-chopped meat with an Aleppo-and-sumac-forward Anatolian spice profile, while Pakistani seekh kebab uses finely minced meat molded onto skewers and grilled over charcoal or in a tandoor, built on a genuinely different South Asian spice architecture of garam masala, ginger-garlic paste, fresh coriander and mint, and green chile, often bound with a little gram flour.
Meat
Ingredients
- 600g ground beef or mutton, finely minced
- 1 onion, grated and squeezed dry
- 2 tbsp ginger-garlic paste
- 2 green chiles, minced
- 2 tbsp gram flour (besan)
- 1 tbsp garam masala
- Fresh coriander and mint, chopped
- Metal skewers
Steps
- Mix the minced meat with the onion, ginger-garlic paste, chile, gram flour, garam masala, and herbs.
- Knead well until the mixture becomes slightly sticky and holds together.
- Mold the mixture onto skewers in an even layer.
- Grill over charcoal, turning occasionally, until charred outside and cooked through.
- Serve with naan and raita.