Shinwari Beef Seekh Kabab Recipe (Khyber Shinwari, Highway)
Shinwari beef seekh kabab is a highway BBQ classic: beef pieces mixed with green chillies and spices, ground into mince, kneaded until smooth and grilled on skewers over charcoal. We filmed this recipe at the Khyber Shinwari BBQ counter. Below is the full method from the video and the recipe card.
Serves: 4 | Prep: 30 min | Cook: about 20 min
Difficulty: Easy (our estimate) | Best for: BBQ nights, Bakra Eid, guests
Heat level: medium (our estimate)
Watch the Shinwari Beef Seekh Kabab Video
The video shows the whole process at the restaurant. Useful points:
What Makes Shinwari Beef Seekh Kabab Different
Spiced before grinding. The beef is mixed with the green chillies and every spice while it is still in pieces. Grinding everything together spreads the flavour evenly through the mince.
Long kneading. After grinding, the mince is kneaded for 10-15 minutes until it turns smooth and sticky. That is what holds the kabab on the skewer over the fire.
Charcoal and ghee. The kababs are grilled over charcoal and brushed with ghee or oil, which keeps them moist and gives a smoky finish.
Ingredient Notes
- Beef: cut it into small pieces so it grinds evenly. Some fat on the meat keeps the kababs juicy.
- Green chillies: they are mixed in before grinding, so their heat runs through the whole kabab.
- Food colour: only a pinch, for the restaurant look. Leave it out if you prefer.
- Ghee or oil: used for brushing on the grill.
| Ingredient | 1 kg batchserves 4 | Notes |
|---|---|---|
| Kabab mince | ||
| beef | 1 kg | cut into small pieces |
| ginger paste | 2 tsp | |
| garlic paste | 2 tsp | |
| green chilli paste | 1 tsp | |
| red chilli powder | 1 tsp | |
| turmeric powder | 1 tsp | |
| cumin seeds | 1 tsp | |
| coriander powder | 1 tsp | |
| garam masala powder | 1 tsp | |
| white pepper powder | 1 tsp | |
| black pepper powder | 1 tsp | |
| fried onion | 2 tbsp | |
| salt | 1 tsp | |
| dried coconut powder | 1 tsp | |
| food colour | 1 pinch | |
| For grilling | ||
| ghee or oil | 2 tbsp | |
Amounts are from the video and recipe card. Items marked * are our estimate.
How Khyber Shinwari Makes Beef Seekh Kabab
1. Mix the beef with green chillies and spices
Put the beef pieces in a large pot with the ginger, garlic and green chilli. Add the red chilli powder, turmeric, cumin seeds, coriander powder, garam masala, white pepper and black pepper.
2. Season and mix well
Add the fried onion, salt, dried coconut powder and a pinch of food colour, then mix everything well by hand so every piece is coated.
3. Grind the spiced beef
Pass the spiced beef through a meat grinder to make the kabab mince.
4. Knead until smooth
Knead the mince for 10-15 minutes until it becomes smooth and sticky. Do not skip this step; it stops the kababs from breaking on the skewer.
5. Skewer and grill
Press portions of mince evenly onto the skewers. Grill over charcoal, turning the skewers and brushing them with ghee or oil, until the kababs are cooked through.
Shinwari Beef Kabab
Ingredients
Method
- Cut the beef into small pieces and put it in a large pot.
- Add the ginger paste, garlic paste and green chilli, then the red chilli powder, turmeric, cumin seeds, coriander powder, garam masala, white pepper and black pepper.
- Add the fried onion, salt, dried coconut powder and food colour, and mix everything well.
- Pass the spiced beef through a meat grinder.
- Knead the mince for 10-15 minutes until it is smooth and sticky.
- Press portions of the mince evenly onto skewers.
- Grill over charcoal, turning the skewers and brushing them with ghee or oil, until the kababs are cooked through.
- Serve hot with naan, salad and lemon.
Video
Notes
Seekh Kabab Problems and How to Fix Them
- The kabab falls off the skewer: knead longer until the mince is sticky, and wet your hands before shaping.
- The kabab is dry: use beef with some fat and keep brushing with ghee while it grills.
- Burnt outside, raw inside: the coals were too hot. Grill over steady, medium heat and keep turning.
Serving and Storing
At the restaurant the kababs are served with tomato, cucumber and lemon. Naan and green chutney go well with them. Cooked kababs keep in the fridge for up to 3 days and in the freezer for up to 2 months. Reheat them in a pan.
Shinwari Beef Seekh Kabab FAQs
Why is the beef spiced before grinding?
Grinding the beef together with the green chillies and spices spreads the flavour evenly through the mince.
How long should seekh kabab mince be kneaded?
About 10-15 minutes, until it is smooth and sticky enough to hold on the skewer.
Can I cook these kababs without a grill?
Yes, they can be cooked in a pan on low heat, but charcoal gives the smoky Shinwari taste.
More Kabab Recipes
- Dua Restaurant beef seekh kabab: another beef seekh kabab, made for Bakra Eid BBQ.
- Khyber Shinwari Bihari kabab: thin, marinated beef Bihari kabab from the same restaurant.
- Chapli kabab: a flat, crispy fried kabab.
