Seekh Kebabs are stars of Indian weddings and parties. Minced meat Kebab seasoned with Indian spices and herbs grilled until tender and juicy. This Seekh Kabab recipe is super easy to prepare and absolutely loved by my kiddos.
What is Seekh Kabab?
I am pretty sure you are familiar with varieties of different kebabs from all around the world. Kebabs are so versatile and cooked all around the world. Seekh kebab is a very popular appetizer in South Asia, made with ground meat and seasoned with Indian spices. Seekh Kababs get skewered and cooked on the grill until tender and juicy. Traditional Indian seekh kababs call for many different spices. This Seekh Kabab recipe is super easy to whip up using chutney and just a handful of ingredients without losing that authentic taste.
What's In My Kebab Recipe
I love the flavors of Cilantro chutney in this seekh kabab recipe. Chutney gives such a refreshing taste to the kebabs and it is a staple condiment in my house. I always keep some stored in the refrigerator for many wonderful recipes.
- Cilantro Chutney- It takes only a few minutes to prepare Cilantro chutney packed with wonderful flavors of fresh Cilantro, Mint, Garlic, toasted Cumin seeds and Lemon Juice.
- Ground Meat- I have used ground beef for this recipe but you can also use lamb, goat, or chicken for this recipe.
- Egg- Egg is such a great binding agent for Kebabs and it helps keep the Kebabs moist.
- Chickpea Flour- South Asians use Chickpea flour a lot as a binding agent. I have used 2 Tablespoons of chickpea flour for this recipe along with an egg.
- Onion- shredded onion gives a great flavor and helps keep the Kebab moist.
- Garam Masala- I like to use my homemade Biryani Masala for Seekh Kebabs. The blend of Biryani spice mix gives such a great flavor to this recipe. Click here for my Biryani Masala recipe.
- Turmeric Powder- Turmeric is a must-have in South Asian cooking. It has many wonderful benefits but apart from that, we South Asians can't go by without turmeric in the kitchen ;).
- Fresh Cilantro- Yes, we are adding cilantro chutney but those chopped fresh cilantro flavors are much needed for the traditional flavors of Seekh Kebab. It's completely optional but I highly recommend it for the great enhanced flavors.
- Green Chili- This recipe is mildly spicy in flavors. Therefore, I like to add some chopped Thai green chilies to spice up the kebabs. You don't have to add it at all if you prefer mild flavors.
Storing and Freezing
Kebabs are on my number one list for storing and freezing. Though it is so difficult for the kebabs to even make it to my freezer lol.
- To refrigerate- Store fully cooked Kebabs in an airtight container in the refrigerator for up to 5 days.
- To Freeze- You may freeze fully cooked Kebabs in a freezer friendly container or a zip lock bag. They stay great in taste for up to 2 to 3 weeks.
- Reheating- Reheat on a skillet with a spray of water on low heat. Yes, spraying water won't dry out the Kebabs while reheating.
What to Serve Seekh Kabab with
I like to serve Kebabs with Onion Raita and Chutney Raita. They go great with Biryani, Pita, Roti, Paratha, and Rice. I would love to hear your way of serving Kebabs.
- Cilantro Chutney Raita
- Onion Raita
- Cilantro Chutney
- Mutton Biryani
- Easy Chicken Biryani
- Vegetarian Rice Pilaf
Kitchen Tools You’ll Need:
Seekh Kabab Recipe-Seekh Kebab
- 2 Pounds ground Beef 80% lean 20% fat
- ½ grated or diced Onion , squeeze out all the water if grating the onion
- 2 Tablespoons Oil or Butter , more for grilling
- 1 Egg , optional
- 2 Tablespoons Chickpea flour
- 2 teaspoons Ginger-Garlic paste
- ¼ cup Cilantro Chutney
- 1 teaspoon Biryani Masala , or Garam masala
- ¼ cup finely chopped Cilantro
- 1-2 diced Green Chilis , optional
- 1 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Pink Salt , or to taste
- In a large deep pan a deep dish, take enough water to cover and soak wooden skewers. Set it aside.
- In a large bowl, combine the ground beef, onion, chutney, cilantro, ginger-garlic paste, egg, chickpea flour, oil, green chile, biryani masala, coariander powder, turmeric powder, and salt. Knead like dough until well combined. Cover and refrigerate for 15-30 minutes.
- Take about a fistful portion of Kabab meat and shape it like sausage on a wooden skewer. Repeat the process for the rest of the kebab meat mixture. Make sure each Kabab is about 1 inch in thickness.
- Heat the grilling pan on medium heat and brush it with oil. Grill the Kababs 4-5 minutes on one side then turn over and cook for an additional 3-4 minutes or until cooked through. Repeat for the rest of the skewers.
- Serve Kababs immediately with Onion Raita, Chutney Raita, Naan, Biryani or Pulao.
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Mother, Wife, Indian-American born and raised in the small town of India. Former IT employee now a food blogger. A self-taught food photographer.
I choose to cook with Whole Foods and Clean Ingredients as my Mother did. I am a firm believer in cooking meals with lots of vegetables, little meat, and generous spices.