Published August 15, 2026
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BBQ night essential!
Why seekh kebabs trend every summer
- Perfect for charcoal and oven broilers.
- Crowd-pleaser for parties.
- Pairs with almost any chutney.
What you'll need
Fresh
- Minced beef or chicken500 g
- Onion (squeezed dry)1 small
- Garlic + ginger1 tbsp
- Fresh cilantro¼ cup
- Green chili2
- Egg (optional)1
Spices & staples
- Cumin powder1 tsp
- Coriander powder1 tsp
- Red chili powder1 tsp
- Garam masala½ tsp
- Seekh kebab masala1 tbsp
- Saltto taste
- Oil / butterfor brushing
How to cook
Spiced mince on skewers — soft, smoky, and grill-ready.
One pan = less cleanup!
- 1
Prep the mince
Squeeze grated onion dry. Mix into mince with herbs, spices, and salt.
- 2
Knead
Knead 4–5 minutes until sticky — this helps kebabs cling to skewers.
- 3
Shape
Oil hands and press mixture around skewers in even cylinders.
- 4
Grill
Cook on charcoal, grill pan, or oven broiler, turning until browned and cooked through.
- 5
Baste
Brush with butter or oil near the end for shine and moisture.
- 6
Serve hot
Slide off skewers and serve with mint chutney and onion salad.
Why it works
- Kneading develops bind without too much flour.
- Dry onion prevents watery kebabs.
- High heat gives smoky edges fast.
Health + smart cooking notes
This Pakistani comfort favorite can also be balanced, flexible, and lower-waste.
Health snapshot
- Chicken seekh is leaner than beef.
- Grill instead of deep frying.
- Serve with salad-heavy sides.
Lower-waste cooking
- Freeze shaped raw kebabs on a tray, then bag.
- Leftovers chop into rolls or pizza.
- Use any leftover chutney on sandwiches.
Easy swaps
- No skewers? Shape as finger kebabs on a tray.
- Air-fryer works well at high heat.
- Add cheese for a kid-friendly twist.
Storage
Refrigerate cooked kebabs 2 days. Reheat on a hot pan.
Smoky, soft, and built for platters.
Serve it with
Mint chutney
Cool and herby.
Paratha / naan
Wrap and roll.
Kachumber
Fresh crunch.
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