A skewer-grilled minced beef kebab
Minced beef or mutton shaped onto skewers, seasoned and grilled or pan-seared until charred outside and juicy inside.
Getting the meat mixture to hold its shape on a skewer, without falling apart on the grill, is the main technical challenge this method solves.
What is seekh kebab?
Seekh kebab is minced beef seasoned with ginger, garlic and ground spices, shaped by hand around a skewer, then grilled or pan-seared. It is more associated with Punjabi cooking than chapli kebab's Khyber Pakhtunkhwa roots, and its cylindrical shape (rather than chapli's flat one) is the clearest way to tell the two apart.
Ingredient notes and substitutions
Keep the mince cold while mixing and shaping — warm fat makes the mixture slack and harder to hold on the skewer. A small amount of roasted gram flour (besan) or breadcrumbs binds the mixture without making it dense, if it feels too loose to shape.
Common mistakes
There are two opposite mistakes. Under-mixed mince never turns tacky and slides off the skewer; over-kneaded mince turns dense and rubbery. About a minute of kneading, until the mix just holds when squeezed, sits between the two. If kebabs still fall off, the mixture is usually too wet or wasn't chilled enough before shaping.
What to serve with it
Serve with naan, sliced onions tossed with a little lemon and sumac or chaat masala, and a mint-coriander chutney — the acidity and freshness cut through the richness of the grilled meat.
Storage and reheating
Refrigerate cooked kebabs up to two days, or freeze the raw shaped kebabs on a tray before transferring to a bag — they hold their shape well and can go straight from freezer to grill.
Frequently asked questions
How do I stop the mince from sliding off the skewer?
Chill the mixture before shaping, wet your hands while pressing it onto the skewer, and avoid overworking it — a cold, well-bound mixture holds its shape far better than a warm, loose one.
Can I cook seekh kebab without skewers?
Yes — shape the mixture into flat or oval patties and pan-sear or grill them the same way. The flavour is the same; only the traditional presentation changes.
