Seekh Kebab
65 minute · 4 log · Desi Khane · Pakistan
Shaya hua 4 November 2026
Seekh kebab Pakistan ka dhuaan-daar, koylon par seka hua classic hai — keema pyaaz, lehsun, adrak, hari mirch, dhaniya aur podine ke sath goondha jata hai, besan aur ande se bandha jata hai, seekhon par lagaya jata hai aur koylon par tab tak sekha jata hai jab tak bahar se karara aur andar se ras-daar na ho jaye. Yeh Eid, shadiyon aur family dinners ke barbecue ka markaz hai, garam naan, kati hui pyaaz, lemon aur podine ki chutney ke sath serve hota hai. Is recipe ke liye sirf ek katora aur ek grill chahiye, lekin is mein dekh-bhaal ka phal milta hai: keeme mein charbi, sookhi pyaaz, achhi goondhai aur 30 minute ki thandak hi kebabon ko seekh par tikaye rakhti hai, warna woh koylon mein gir jate hain.
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Ajza
- Keema (bher ya gaaye ka keema, 20% charbi wala) 500g
- Pyaaz 1 medium
- bareek kati hui
- Lehsun 4 kaliyan
- bareek kata hua
- Adrak 2cm tukda
- kasa hua
- Hari mirch 2
- bareek kati hui
- Taza dhaniya patte 30g (bareek kate hue)
- Taza podina patte 15g (bareek kate hue)
- Besan 2 tbsp
- Zeera powder 2 tsp
- Dhaniya powder 2 tsp
- Garam masala 1 tsp
- Lal mirch powder 1 tsp
- Haldi powder 1/2 tsp
- Namak 1 tsp
- Anda 1
- halka phenta hua
- Tel (brush karne ke liye)
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
Banane Ka Tareeqa
- Pyaaz, lehsun, adrak, hari mirch, dhaniya aur podina bareek kaatein.
- Keeme mein kati hui cheezein, besan, anda aur saare masale milayein, aur achhi tarah goondhein jab tak mixture bandh na jaye.
- Mixture ko 30 minute ke liye fridge mein thanda karein taake kebab apni shape banaye rakhein.
- Halke tel lage haathon se taqreeban 80-90g mixture ko har seekh ke chaaron taraf laga kar taqreeban 15cm lamba, barabar mota cylinder banayein.
- Garam koylon par sekein, baar baar palat-te hue aur tel lagate hue, jab tak bahar se karare aur andar se pak na jayein — koylon par taqreeban 10-12 minute (200C oven mein 25 minute).
- Kebabon ko 2 minute rest dein, phir unhein seekhon se utaar kar garam plate mein rakhein.
- Upar se thoda chaat masala aur kata hua dhaniya chhidkein.
- Garam naan, kati hui pyaaz, lemon ke tukde aur podine ki chutney ke sath garam serve karein.
Chef ki tip
Taqreeban 20% charbi wala keema istemal karein aur kati hui pyaaz ka paani nichod lein — dubla ya geela keema seekh se gir jata hai. Mixture ko 30 minute thanda karna hi kebabon ko koylon par seekh se chipkaye rakhta hai.
Serve Karna
Kebabon ko seekhon se utaar kar garam naan ya parathe, kati hui kachchi pyaaz, lemon ke tukde aur podine ki chutney ke sath garam serve karein, upar se thoda chaat masala chhidkein. Yeh barbecue ki thaali ka markaz hain — inhein raite aur salad ke sath rakhein aur har koi apni wrap bana le. Das kebab main course ke tor par 4 logon ke liye, ya mixed grill ke hisse ke tor par 8 logon ke liye kaafi hain.
Store Aur Dobara Garam Karna
Bache hue pake kebabon ko band dabbe mein fridge mein rakhein aur 2 din mein khayein. Garam oven ya grill pan mein halke se garam karein jab tak andar tak garam na ho jayein, taake woh ras-daar rahein. Baghair pake, shape diye hue kebabon ko 24 ghante tak fridge mein ya 1 mahine tak freezer mein rakha ja sakta hai — sekne se pehle fridge mein pighlayein. Pighle hue kebabon ko dobara freeze na karein.
Ajza Ke Notes
- Taqreeban 20% charbi wala keema istemal karein. Dubla keema sookh jata hai aur toot jata hai, aur kebab seekh se gir jate hain.
- Milane se pehle kati hui pyaaz ka paani nichod lein. Geeli pyaaz hi kebabon ke seekh se phisalne ki asal wajah hai.
- Shape dene se pehle mixture ko 30 minute thanda karein. Garam keema koylon par seekh se chipakta nahi hai.
- Kebabon ko barabar mota rakhein, taqreeban 2.5cm, taake woh bahar se jale baghair andar tak pak jayein.
Variations
- Chicken seekh kebab: unhi masalon ke sath 500g chicken keema (raan ka) istemal karein, aur nami ke liye 1 tbsp cream milayein — chicken keema dubla hota hai, is liye ise zyada na pakayein.
- Beef seekh kebab: 20% charbi wala 500g beef keema aur wohi masala mixture istemal karein. Beef kebab sakht hote hain aur grill par 1 se 2 minute zyada lete hain.
- Hara seekh kebab (hariyali): ek mutthi aur dhaniya-podina aur 2 aur hari mirchen daalein, aur lal mirch powder chhod dein — taza, hara aur jadi-bootiyon wala kebab milega.
Aam Ghaltiyan
- Dubla keema istemal karna. 20% se kam charbi wala keema sookh jata hai aur seekh se toot kar gir jata hai.
- Thanda karna chhod dena. Garam keeme ko shape dene se naram kebab bante hain jo garmi lagte hi seekh se phisal jate hain.
- Pyaaz mein paani chhod dena. Geeli pyaaz mixture ko bandhne nahi deti aur kebab toot jate hain.
- Kebabon ko ghair-barabar banana. Mote aur patle hisse alag alag raftaar se pakte hain, is liye kuch hisse jal jate hain jab ke doosre andar se kachche reh jate hain.
Aksar Puche Jane Wale Sawal
Seekh kebab ke liye sab se achha gosht kaun sa hai?
Taqreeban 20% charbi wala bher ya gaaye ka keema. Dubla keema sookh jata hai aur seekh se gir jata hai; charbi kebabon ko ras-daar rakhti hai aur bandhne mein madad karti hai.
Mere kebab seekh se kyun gir jate hain?
Aam tor par geeli pyaaz ya garam, baghair thanda kiya hua mixture. Kati hui pyaaz ka paani nichod lein, achhi tarah goondhein, aur shape dene se pehle mixture ko 30 minute thanda karein.
Kya main baghair koylon ke seekh kebab bana sakti hoon?
Ji haan. 200C par pehle se garam oven mein 25 minute bake karein, phir har taraf 5 minute grill karein jab tak karare na ho jayein. Tez aanch par grill pan bhi kaam karta hai.
Kya main seekh kebab pehle se bana sakti hoon?
Ji haan. Kebabon ko seekhon par shape de kar dhaankein aur 24 ghante tak fridge mein rakhein, phir serve karne se theek pehle sekein. Baghair pake, shape diye hue kebabon ko 1 mahine tak freeze bhi kar sakte hain; sekne se pehle fridge mein pighlayein.
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