Sharing traditional Pakistani "seekh kabab" recipe step by step video that you can easily prepare at home kitchen without bbq. I will use a frying pan and griller to make this kabab so you have two options to prepare this easy kabab recipe.
SEE ALSO: Kabab Powder | Seekh Kabab Powder
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If you are looking how to make seekh kabab then watch the recipe and you will love to make it at home kitchen.
In southeast Asia, mainly in India, Pakistan and Bangladesh mutton kabab is so famous especially this seekh kabab that people make it on special occasions, family get-together, home warming parties, and an exclusive dish on the wedding menu.
Normally people make it on bbq skewers and grill under coal smoke but here I am making it using a frying pan and electric grill so it would be easy for you to make this recipe in an easy way.
If you are making this kabab platter then don't forget to make potato wedges or crispy fries along with a sip of mouthwatering cappuccino. This will make a memorable time for your family and loved ones.
About Recipe
Traditionally seekh kabab is the is ground meat mixed with various spices to make it delicious and tasty then thread in a skewer (known as seekh) in Urdu and Hindi. Then you can make it on bbq, grill, oven, and pan. The classical method is to prepare this kabab on bbq.
My family and I are personally in love with this kebab, especially at dinner. So what I do, I make it in bulk and store it in the refrigerator for later use. Every time I make it, it gives me perfect flavor. As it's not easy to make kabab on bbq every time so I make it on grill and pan. Sometimes I also grill it in the oven with grilled veggies. Steam frying or air frying is also an option to prepare to make it.
Many people also ask, Can I make Seekh Kabab in the microwave?
Yes, you can defrost it but it's necessary to fully cook it on the pan as it's meat. If your microwave operating with oven function then you can make it otherwise you can just defrost or make it in a pan.
Quick & Easy Seekh Kabab Makes on Electric Grill
Some people also ask, How to keep Seekh Kabab Safe from Breaking?
To make perfect and best seekh kabab always follow a few tips that will help you to avoid breaking and give you the best result with perfect taste.
5 Tips to Make Soft Kabab
- When using your ground meat, make sure to release water from the meat otherwise your kabab will release so much water and will break during frying.
- Always use the proper quantity of ingredients to maintain the best taste.
- If you are using meat tenderizer, (as I use kacha pappita) then monitor the quantity otherwise the kabab will break.
- When threading kabab on seekh or skewer then make your hand tight to tighten the meat together.
- If you are using bamboo skewer then make sure to soak in water to avoid burning.
Best Seekh Kabab Recipe to Prepare at Home Kitchen
Bakra Eid is just around the corner so you can make mutton or beef seekh kabab to share with your family or friends. Pan fried, grilled, or bbq, all have great taste.
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Recipe Video
So let's move to Hinz Kitchen and start making this quick, easy, and delicious mutton (lamb) 'seekh kabab recipe' step by step in an easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps.
Happy watching!!
How to Make?
Ingredients:
- Mutton Mince (Fully Ground) - 600 Gms
- Salt - 1 Tsp
- Red Chili powder - 1 Tsp
- Cumin Powder - ½ Tsp
- Mango Powder - ½ Tsp
- Black Pepper Powder - ½ Tsp
- Garam Masala Powder - 1 Tsp
- Kebab Chini - ⅓ Tsp
- Coriander Powder - ½ Tsp
- Roasted Gram Flour - ½ Cup
- Ginger Paste ½ Tsp
- Garlic paste ½ Tsp
- Brown Onion - 2 Tsp
- Cooking Oil - 3 Tsp
- Fresh Coriander
- Green Chilies Chopped
Method:
- In a bowl, add well ground mince (Pisa Keema) of mutton or beef.
- Now add salt, red chili powder, cumin powder, mango powder, black pepper powder, garam masala powder, kebab chini, coriander powder.
- Also add roasted gram flour (Besan), ginger garlic paste, crushed brown onion, and oil.
- Add fresh coriander (Hara Dhani) and chopped green chilies (Hari Mirch).
- Mix all the ingredients.
- Cover and leave for marination for 1 hour (min).
- Now make seekh kabab using a skewer.
- Shallow fry the seekh kabab.
- Another method to prepare seekh kabab is on the grill.
- Turn on the grill, and brush the grill.
- Place kabab over grilled and cook until you get golden brown color.
"Seekh Kabab" is ready to serve!!
Happy cooking and happy eating!!
What to Serve?
Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. If you make this recipe at home then share a picture with the hashtag #hinzcooking
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- Shish Tawook
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- Bun Kabab Recipe
- Peshawari Chapli Kabab Recipe
- Kacha Keema Kabab Recipe
- Afghani Chicken Recipe (dry)
- Mutton Shami Kabab Recipe
Seekh Kabab Recipe (Pakistani)
Equipment
- Electric Grill
- Frying Pan
Materials
- Mutton Mince Fully Ground – 600 Gms
- Salt – 1 Tsp
- Red Chili powder – 1 Tsp
- Cumin Powder – ½ Tsp
- Mango Powder – ½ Tsp
- Black Pepper Powder – ½ Tsp
- Garam Masala Powder – 1 Tsp
- Kebab Chini – ⅓ Tsp
- Coriander Powder – ½ Tsp
- Roasted Gram Flour – ½ Cup
- Ginger Paste ½ Tsp
- Garlic paste ½ Tsp
- Brown Onion – 2 Tsp
- Cooking Oil – 3 Tsp
- Fresh Coriander
- Green Chilies Chopped
Instructions
- In a bowl, add well ground mince (Pisa Keema) of mutton or beef.
- Now add salt, red chili powder, cumin powder, mango powder, black pepper powder, garam masala powder, kebab chini, coriander powder.
- Also add roasted gram flour (Besan), ginger garlic paste, crushed brown onion, and oil.
- Add fresh coriander (Hara Dhani) and chopped green chilies (Hari Mirch).
- Mix all the ingredients.
- Cover and leave for marination for 1 hour (min).
- Now make seekh kabab using a skewer.
- Shallow fry the seekh kabab.
- Another method to prepare seekh kabab is on the grill.
- Turn on the grill, and brush the grill.
- Place kabab over grilled and cook until you get golden brown color.
Notes
- Make sure the ground meat (mince) should be properly squeezed before adding masala as the water inside the meat can break the kabab on bbq skewer. Also, it will show water splashes while frying on the pan.
- Meat tenderizer is important to use for best result. It will make the kabab soft, juicy and tender.
- Monitor the right quantity of masala.
- Over exceeding the quantity of meat tenderizer might break the kabab or it will fall from the skewer.
- The best tip is to use your hand to tighten the kabab. This technique will clutter the meat and you will get the best result after pan-frying, grill or bbq.
- Don't forget to soak the bamboo skewer in water to avoid burning.
- Always use the proper quantity of ingredients to maintain the best taste.
Ashok
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.