Main
Seekh kebab (Pakistan)
- Preparation time
- 30 min
- Servings
- serves 4
Ingredients
- Ground beef — to buy500 g
- Onion — to buy1
- Garlic — to buy3 cloves
- Ginger — to buy15 g
- Chili pepper — to buy2
- Fresh cilantro — to buy1 bunch
- Garam masala — to buy1 tsp
- Cumin — to buy1 tsp
- Paprika — to buy1 tsp
- Egg — to buy1
- Neutral oil — to buy2 tbsp
- Salt — to buy1 tsp
- Lemon — to buy1
Preparation
Finely chop the onion, garlic, ginger and chillies (or pulse them briefly): the finer they are, the better the meat will hold together on the skewer.
In a large bowl, mix the ground meat with the onion, garlic, ginger, chillies, chopped cilantro, garam masala, cumin, paprika, egg and salt, working the mixture with your hands for 2-3 minutes until it becomes smooth and slightly sticky.
Cover and let it rest in the fridge for 30 minutes: the cold firms up the meat and makes shaping easier.
Lightly oil your hands and shape the meat into long logs around flat metal skewers (or into sausage shapes if you don't have skewers).
Heat a grill, griddle or a very hot pan with a drizzle of oil.
Cook the kebabs for 10-12 minutes, turning regularly, until well browned and cooked through.
Serve immediately with a squeeze of lemon, raw onions and naan bread.