Dua Restaurant Beef Seekh Kabab Recipe (4 kg, Charcoal Grilled)

This is the beef seekh kabab we filmed at Dua Restaurant for Bakra Eid BBQ. It is a restaurant-size batch: 4 kg of beef with 750 g of kidney fat, onion, capsicum, butter, fried onion and a long list of spices, all ground together and grilled on long skewers over charcoal. Every amount on this page comes from the labels shown on screen in the video.

Watch the Beef Seekh Kabab Video

• 0:32 Beef 4 kg and kidney fat 750 g
• 0:36 Capsicum, onion and butter
• 0:43 Fried onion
• 0:57 Green chillies
• 1:07 Garam masala, 60 g
• 1:53 White pepper, 50 g
• 2:11 Coriander and mint
• 3:14 Ginger garlic paste, 50 g
• 3:25 The minced mixture
• 3:56 On the charcoal

What Makes This Beef Seekh Kabab Different

Kidney fat in the mix. 750 g of beef kidney fat for 4 kg of beef keeps the seekh kababs juicy on the fire.

Capsicum and green chillies. They are ground together with the meat, so the kabab has a fresh, green flavour.

Butter and fried onion. 100 g of butter and 100 g of fried onion give richness and a sweet depth.

A long spice list. Garam masala, white pepper, nutmeg, mace, kasuri methi and dried coconut give it the Dua taste.

Ingredient Notes

• Scale: this is a 4 kg restaurant batch. For a home batch, divide everything by 4.
• Whole red chillies: 12-14 whole red chillies are added to the mixture, as labelled.
• Fenugreek leaves: 2 tbsp of kasuri methi powder.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Beef Seekh Kabab

1. Mix the beef, fat and vegetables

Put the beef, kidney fat, onion, capsicum and butter in a large tray.

2. Add the spices

Add the fried onion, green chillies and whole red chillies, then the garam masala, turmeric, chicken powder, coconut powder and white pepper.

3. Add the herbs and pastes

Add the coriander, mint, fenugreek leaves powder, nutmeg, mace and the ginger garlic paste and mix well.

4. Grind the mixture

Pass the mixture through a meat grinder to make a fine mince.

5. Grill over charcoal

Press the mince onto long skewers and grill over hot charcoal, turning often, until cooked through. Serve with lettuce and salad.

Beef Seekh Kabab

Beef Seekh Kabab is a popular Pakistani dish made with minced beef, spices, and herbs, grilled to perfection on skewers. This recipe is inspired by the famous Dua Restaurant in Karachi, known for its unique blend of spices and flavors. With a combination of aromatic spices, tangy herbs, and tender beef, this dish is sure to delight your taste buds.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 6 Persons

Course: Main Course

Cuisine: Karachi Style / Pakistani, Restaurant Style

Calories: 520

Ingredients Method Video Notes

Ingredients

  

Kabab mixture

• 4 kg beef
• 750 g beef kidney fat
• 1.5 kg onion cut
• 750 g capsicum
• 100 g butter
• 100 g fried onion
• 12-15 green chillies
• 12-14 whole red chillies

Spices and herbs

• 60 g garam masala
• 1 tbsp turmeric powder
• 1 tbsp chicken powder
• 1 tsp dried coconut powder
• 50 g white pepper powder
• 2 tbsp fenugreek leaves powder (kasuri methi)
• 1/4 tsp nutmeg powder
• 1/4 tsp mace powder
• 50 g ginger garlic paste
• 1/4 bunch fresh coriander
• 1/4 bunch fresh mint

Method

 

Mix

1. Put the beef, kidney fat, onion, capsicum and butter in a large tray.
2. Add the fried onion, green chillies and whole red chillies, then the garam masala, turmeric, chicken powder, coconut powder and white pepper.
3. Add the coriander, mint, fenugreek leaves powder, nutmeg, mace and the ginger garlic paste and mix well.

Grind and grill

1. Pass the mixture through a meat grinder to make a fine mince.
2. Press the mince onto long skewers and grill over hot charcoal, turning often, until cooked through. Serve with lettuce and salad.

Video

Notes

To store, refrigerate or freeze the cooked kababs. Serve with naan, rice, or roti, and garnish with fresh coriander, mint, and lemon wedges.

Beef Seekh Kabab Problems and How to Fix Them

• The kabab falls off the skewer: the mince was not ground fine enough or was too warm. Chill it before skewering.
• The kabab is dry: do not leave out the kidney fat and butter.
• The kabab burns: the coals are too hot. Grill over steady, medium heat and keep turning.

Serving and Storing

Serve hot on lettuce with salad and naan, as at Dua Restaurant. Cooked kababs keep in the fridge for 3 days; reheat in a pan.

Beef Seekh Kabab FAQs

How much fat goes into the beef seekh kabab?

750 g of beef kidney fat for 4 kg of beef.

Can I make a smaller batch?

Yes. Divide every amount by 4 for a 1 kg batch.

Are tomatoes used?

No. The video shows capsicum and onion, not tomatoes.

More Recipes

• Shinwari beef seekh kabab: another beef seekh kabab from Khyber Shinwari.
• Dua poori paratha: a fried bread to serve with BBQ.