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Beef Seekh Kabab - Cooking with Kawish

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 Persons
Course: Main Course
Cuisine: Karachi Style / Pakistani, Restaurant Style
Calories: 520
Ingredients Method Video Notes

Ingredients
  

Main Ingredients
  • 4 kg beef minced
  • 750 g kidney fat
  • 2 large onions chopped
  • 2 large tomatoes chopped
  • 100 g butter melted
Spices
  • 60 g garam masala
  • 12-15 pieces green chillies
  • 1 tbsp turmeric powder
  • 1 tsp chicken powder
  • 50 g coconut powder
  • 50 g white pepper
  • 1/4 tsp cardamom powder
  • 1/4 tsp javetri powder
Garnish
  • 1/4 cup fresh coriander chopped
  • 1/4 cup fresh mint chopped

Method
 

Preparation
  1. In a large bowl, combine the minced beef, kidney fat, chopped onions, and chopped tomatoes. Mix well.
  2. Add the melted butter, garam masala, green chillies, turmeric powder, chicken powder, coconut powder, white pepper, cardamom powder, and javetri powder to the bowl. Mix until just combined.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Shaping the Kababs
  1. Soak 20-25 bamboo skewers in water for at least 30 minutes.
  2. Remove the meat mixture from the refrigerator and divide it into 20-25 equal portions, depending on the size of skewers you prefer.
  3. Shape each portion into a long, thin cylinder, about 1/2 inch in diameter and 4-5 inches long.
Grilling the Kababs
  1. Preheat a grill or grill pan over medium-high heat.
  2. Thread a meat cylinder onto each skewer, leaving a small space between each kabab.
  3. Brush the grill or grill pan with oil to prevent sticking. Grill the kababs for 10-12 minutes, turning frequently, until they are cooked through and slightly charred.
  4. Serve the kababs hot, garnished with chopped fresh coriander, mint, and lemon wedges.

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.