Seekh Kebab
65 min · 4 people · Desi Dishes · Pakistan
Published on 4 November 2026
Seekh kebab is Pakistan's smoky char-grilled classic — minced lamb kneaded with onion, garlic, ginger, green chillies, coriander and mint, bound with gram flour and egg, pressed onto skewers and grilled over charcoal until charred outside and juicy inside. It is the barbecue centrepiece of Eid, weddings and family dinners, served hot with naan, sliced onions, lemon and mint chutney. The recipe needs only one bowl and a grill, but it rewards care: fat in the mince, dry onion, a good knead and a 30-minute chill are what keep the kebabs firm on the skewer instead of sliding into the coals.
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Ingredients
- Lamb mince (or beef mince, 20% fat) 500g
- Onion 1 medium (finely chopped)
- Garlic 4 cloves (minced)
- Ginger 2cm piece (grated)
- Green chillies 2 (finely chopped)
- Fresh coriander leaves 30g (finely chopped)
- Fresh mint leaves 15g (finely chopped)
- Gram flour (besan) 2 tbsp
- Cumin powder 2 tsp
- Coriander powder 2 tsp
- Garam masala 1 tsp
- Red chilli powder 1 tsp
- Turmeric powder 1/2 tsp
- Salt 1 tsp
- Egg 1 (lightly beaten)
- Oil for brushing
Nutrition (approx. per serving)
454 calories · Protein 24.7 g · Fat 35.4 g · Saturated fat 13.9 g · Carbs 10.1 g · Sugar 2.6 g · Fiber 2.6 g · Sodium 687 mg
Method
- Finely chop the onion, garlic, ginger, green chillies, coriander and mint.
- Combine the mince with the chopped aromatics, gram flour, egg and all the spices, and knead well until the mixture binds.
- Chill the mixture in the refrigerator for 30 minutes so the kebabs hold their shape.
- With lightly oiled hands, press about 80-90g of mixture around each skewer into an even cylinder about 15cm long.
- Grill over hot charcoal, turning often and brushing with oil, until charred outside and cooked through, about 10-12 minutes on charcoal (25 minutes in a 200C oven).
- Rest the kebabs for 2 minutes, then slide them off the skewers onto a warm platter.
- Sprinkle with a little chaat masala and chopped coriander.
- Serve hot with naan, sliced onions, lemon wedges and mint chutney.
Chef's tip
Use mince with about 20% fat and squeeze the water out of the chopped onion — lean or wet mince makes kebabs that fall off the skewer. Chilling the mixture for 30 minutes is what keeps the kebabs firm on the skewer over the coals.
Serving
Serve the kebabs hot off the skewers with warm naan or paratha, sliced raw onions, lemon wedges and mint chutney, with a sprinkle of chaat masala over the top. They are the centrepiece of a barbecue spread — set them out with raita and salad and let everyone build their own wraps. Ten kebabs serve 4 people as a main course, or 8 people as part of a mixed grill.
Storage and reheating
Refrigerate leftover cooked kebabs in a closed container and eat within 2 days. Reheat gently in a hot oven or on a grill pan until heated through, so they stay juicy. Uncooked shaped kebabs can be refrigerated for up to 24 hours or frozen for up to 1 month — thaw in the refrigerator before grilling. Do not re-freeze kebabs that have already been thawed.
Ingredient notes
- Use mince with about 20% fat. Lean mince dries out and crumbles, and the kebabs fall off the skewer.
- Squeeze the water out of the chopped onion before mixing. Wet onion is the main reason kebabs slide off the skewer.
- Chill the mixture for 30 minutes before shaping. Warm mince will not hold on the skewer over the coals.
- Keep the kebabs an even thickness, about 2.5cm, so they cook through without burning on the outside.
Variations
- Chicken seekh kebab: use 500g minced chicken thigh with the same spices, and add 1 tbsp cream to keep it moist — chicken mince is leaner, so do not overcook it.
- Beef seekh kebab: use 500g beef mince with 20% fat and the same spice mix. Beef kebabs are firmer and take 1 to 2 minutes longer on the grill.
- Green seekh kebab (hariyali): add an extra handful of coriander and mint and 2 more green chillies, and leave out the red chilli powder for a fresh, green, herby kebab.
Common mistakes
- Using lean mince. Mince with less than about 20% fat dries out and crumbles off the skewer.
- Skipping the chill. Shaping warm mince gives soft kebabs that slide off the skewer as soon as they hit the heat.
- Leaving water in the onion. Wet onion stops the mixture binding and makes the kebabs fall apart.
- Making the kebabs uneven. Thick and thin spots cook at different speeds, so some parts burn while others stay raw inside.
Frequently asked questions
What meat is best for seekh kebab?
Lamb mince or beef mince with about 20% fat. Lean mince dries out and falls off the skewer; the fat keeps the kebabs juicy and helps them bind.
Why do my kebabs fall off the skewer?
Usually wet onion or a warm, unchilled mixture. Squeeze the water from the chopped onion, knead well, and chill the mixture for 30 minutes before shaping.
Can I cook seekh kebab without charcoal?
Yes. Bake in a preheated oven at 200C for 25 minutes, then grill for 5 minutes on each side until charred. A grill pan on high heat also works.
Can I make seekh kebab ahead of time?
Yes. Shape the kebabs on the skewers, cover and refrigerate for up to 24 hours, then grill just before serving. You can also freeze the shaped, uncooked kebabs for up to 1 month; thaw in the refrigerator before grilling.
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