Seekh kebab (Pakistani beef skewers)
Makes 8 kebabs
Easy
Prep:
Cook:
plus at least 3 hrs resting
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
Skip to ingredients
Units:
- 500g beef mince20% fat (see tip)
- 1 medium red onionvery finely grated and any excess moisture squeezed out (see tip)
- 5 garlic clovescrushed
- 20g gingergrated
- 3 green chilliesvery finely chopped
- 30g fresh corianderfinely chopped
- 15g fresh mint leavesfinely chopped
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powderplus extra to serve
- ½ tsp garam masala
- 2 egg whites(use the yolks in another recipe)
- 1 tbsp oilfor basting, plus extra to brush
To serve
- 1 tsp chaat masala
- chutney, raw onion rings and lemon wedges
- yogurt
- flatbreadsgluten-free if necessary (optional)
You will also need
- bamboo or metal skewers
Nutrition: Per serving
- kcal387
- fat28g
- saturates13g
- carbs5g
- sugars2g
- fibre2g
- protein27g
- salt2.09g
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.
