Seekh kebab (Pakistani beef skewers)
- Sumayya Usmani
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Makes 8 kebabs
Easy
Prep: 20 mins
Cook: 10 mins
plus at least 3 hrs resting
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Use a high-fat mince here as lean mince won't hold together as well. Enjoy with chutney, raw onion rings and lemon wedges for squeezing over
Dairy-free
Gluten-free
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
500g beef mince
20% fat (see tip)
-
1 medium red onion
very finely grated and any excess moisture squeezed out (see tip)
-
5 garlic cloves
crushed
-
20g ginger
grated
-
3 green chillies
very finely chopped
-
30g fresh coriander
finely chopped
-
15g fresh mint leaves
finely chopped
-
1½ tsp ground cumin
-
1 tsp ground coriander
-
1 tsp chilli powder
plus extra to serve
-
½ tsp garam masala
-
2 egg whites
(use the yolks in another recipe)
-
1 tbsp oil
for basting, plus extra to brush
To serve
-
1 tsp chaat masala
-
chutney, raw onion rings and lemon wedges
-
yogurt
-
flatbreads
gluten-free if necessary (optional)
You will also need
- bamboo or metal skewers
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Nutrition: Per serving
- kcal387
- fat28g
- saturates13g
- carbs5g
- sugars2g
- fibre2g
- protein27g
- salt2.09g
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Method
-
step 1
Make the kebab mix. Mix the beef mince, onion, garlic, ginger, chillies, coriander, mint, spices and 1 tsp fine salt in a large bowl using your hands until everything is evenly distributed.
-
step 2
Add the egg whites and gently mix until combined (see tip). Cover the bowl and put in the fridge to rest for at least 3 hrs or ideally overnight. This is crucial as it helps the proteins firm up and deepens the flavours. A cold mixture will also stick to the skewers better.
-
step 3
If using bamboo skewers, soak them in cold water for 30 mins. To assemble, using damp hands, grab a generous handful of the mixture (about 80g) and mould it firmly around the skewer in a sausage shape 12-15cm long. Press firmly and evenly, making sure there are no gaps, then set aside on a plate. Repeat until you’ve used up all the mixture.
-
step 4
Heat a large griddle pan over a high heat (or you can cook over hot coals on a barbecue). Brush the kebabs with a little oil and cook for 4-5 mins per side (you may need to do this in batches), brushing them with a little more oil once turned. The outside should be lightly charred and the inside just cooked through. Avoid pressing down and let them colour naturally. Remove to a serving plate and sprinkle over the chaat masala. Slide the meat off the skewers and add the chutney, raw onion rings and lemon wedges for squeezing over and a sprinkle of chilli powder. Serve with yogurt and flatbreads on the side, if you like.
Recipe tips
Using a high-fat mince is essential here, as lean mince will crack and fall off the skewer. If you can only find lean, mix in 2 tbsp softened butter.
You can squeeze the onion dry through a clean muslin or your hands. Excess moisture is the enemy of a well-bound kebab.
Don't overwork the meat once the egg whites are mixed in as it toughens the texture.
For an authentic dhungar flavour, place a small piece of live coal in a foil cup in the centre of your finished kebabs, drizzle with a few drops of ghee, and cover tightly for 2 mins.
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