Seekh Kabab (Pakistan)


  • 1,1 lbs ground beef or lamb
  • 1 large onion (grated)
  • 4 cloves of garlic (crushed)
  • 1 tablespoon grated fresh ginger
  • 1 green pepper (seeded and chopped)
  • 2 tablespoons freshly chopped cilantro
  • 1 teaspoon of red pepper
  • 1 teaspoon cumin
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 2 tablespoons of oil (for frying)
  • Lemon slices and fresh greens (for serving)


Take the ground beef in a bowl. Add the grated onion, crushed garlic, grated ginger, chopped green pepper, coriander, paprika, cumin, black pepper and salt.

Mix the ingredients well and combine the ground beef with the spices and other aromatics. Let the mixture rest in the refrigerator for at least 1 hour, so that the aroma of the spices passes into the meat.

Take walnut-sized pieces from the rested minced meat mixture, shape them in your palm and skewer them on skewers. Place the skewers on the greased grill or barbecue.

Cook both sides of the skewers for about 10-15 minutes over medium heat. Flip the kababs until they are nicely browned on both sides.

Remove the cooked Seekh Kababs from the skewers and place them on a serving plate. Garnish with lemon slices and fresh greens.

Serve Seekh Kabab with rice, naan bread or roti. You can serve it with sauces such as hot pepper sauce or yogurt sauce.

ENJOY YOUR MEAL

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