Seekh Kabab Recipe – Chicken & Beef – 2 Recipes

Beef Seekh Kabab recipe and Chicken Seekh Kabab recipe.

1. Beef Seekh Kabab Recipe

The history of the kabab traces back to myriads of both Asian and African cuisines. The word kabab means ‘to roast’. The term also means a meat patty mixed with spices.

In Asian countries, kababs are served mostly with rice and salads; however, they are now served in different forms with bread as well. With the passage of time, kababs have managed to find a very considerable place in modern day cuisines.

Pakistan is one of those Asian countries where people crave for spice rich and flavorsome food. Traditional food in Pakistan naturally includes a wide range of spicy kababs. The kababs have a fundamental place in the real traditional Pakistani cuisine. Some of the most famous kababs include Seekh, shami, reshmi, chapli, and many more. Seekh kababs are traditionally grilled on skewers on coal. However, people pan-fry them too as per their convenience.


Beef mince: 1 kilogram

Finely chopped onion: 1

Eggs: 1

Finely chopped green chilies: 4 to 5

Clove: 4

Black pepper whole: 6

Small cardamom: 8

Bread slices: 3 to 4

Fresh cream: Half cup

Mint finely sliced: Half bunch

White cumin seeds: 1 teaspoon

Black cumin seeds: 1 teaspoon

Poppy seeds: 1 tablespoon

Red chili powder: 1 tablespoon

Roasted chickpeas: 2 tablespoons

Papaya crushed 2 tablespoons

Seekh kabab spice: 2 tablespoons

Oil: For applying on the kabab (as required)

Salt: To taste


Firstly, take the dry ingredients in a grinding machine. Grind two tablespoons of roasted chickpeas, one tablespoon of white cumin seeds, one tablespoon of black cumin seeds, one tablespoon of poppy seeds, six black peppers whole, four cloves and eight cardamoms. Mix the ground mixture together with 1-kilogram beef mince.  Add in soft inner part of 3-4 bread slices, mix them with the mincemeat and chop it in a food processor.

Now put the mixture in a bowl and add one tablespoon of red chilli powder, two tablespoon of papaya crushed, half cup of fresh cream, 1 egg, two tablespoons of seekh kabab spice, half bunch of finely chopped mint, four to five green chilies chopped, one finely chopped onion and salt. Leave it aside for a few minutes.

After that, take a big ball of the mince mixture, and shape into a seekh kabab. Repeat until the mince mixture is finished. You can grill these kabab on hot coal if you have barbeque arrangement. Otherwise, you can panfry them in small quantity of oil.

Seekh kababs are now ready, place them on a bed of lettuce and serve with onions, green sauce and naan. Both Asians and non-Asians enjoy seekh kabab equally since they are prepared across the globe for many years now.


2. Chicken Seekh kabab Recipe


Chicken mine: 1 kilogram

Salt: To taste

Onion: 2 (medium size)

Black pepper crushed: 1 teaspoon

White cumin: 1 tablespoon

Green cardamom: 6

Roasted chickpeas: 2 tablespoons

Whole spice powder: 1 tablespoon

Soy Sauce: 2 tablespoons

Red chili powder: 1 teaspoon

Bread slices: 3 to 4

Eggs: 2

Green coriander leaves: Half cup chopped

Green chilies: 5 to 6 chopped

Oil: As required


Mix together chicken mince, black pepper, onion, salt, white cumin, green cardamom, bread slices and whole spice powder. Then add eggs, soy sauce, red chili, green chili and roasted chickpeas and grind well. Put the mince mixture in a bowl and refrigerate for half an hour. Now take 2 tablespoons of mince mixture and spread it on skewers to make 4 to 5 inches long seekh kababs. If you feel like, you can put skewers in refrigerator for 10 to 15 minutes more to make sure they do not fall down. Now the cooking process comes, heat kababs on flame directly or if you have barbeque grill you can grill kababs for 3 to 4 minutes. Brush oil while heating or grilling kababs. Cook for maximum 5 to 6 minutes and keep rotating skewers so that kababs are cooked properly from all sides. Serve hot with fresh salad and yogurt and mint dip and enjoy!

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