Pakistani Seekh Kebabs with Mint Chutney
Pakistani Seekh Kebabs
Spiced minced beef kebabs shaped onto skewers, grilled until smoky and juicy, and served with a bright mint-cilantro chutney.
Pakistani seekh kebabs are built around deeply seasoned minced meat, fresh aromatics, and the smoky heat of a grill or hot grill pan. The mixture is worked just enough to cling to skewers, then cooked quickly so the outside browns while the center stays juicy.
This version uses ground beef with onion, ginger, garlic, green chile, cilantro, and a balanced spice mix of cumin, coriander, garam masala, paprika, and chile powder. A spoonful of chickpea flour helps bind the meat without making the kebabs bready or heavy.
The mint chutney is sharp, herbaceous, and cooling against the warm spices. Mint, cilantro, yogurt, lemon juice, and green chile blend into a vivid sauce that can be spooned over the kebabs or tucked into warm naan with sliced onion.
For the best texture, chill the shaped kebabs before grilling and oil the grates well. If using wooden skewers, soak them first; if the mixture feels too soft, a few extra minutes of chilling will make shaping much easier.
Nutrition (per serving)
Directions
-
1
If using wooden skewers, soak them in water for at least 20 minutes while preparing the kebab mixture.
-
2
Place the ground beef, grated onion, chopped cilantro, ginger, garlic, green chile, chickpea flour, cumin, coriander, garam masala, paprika, red chile powder, and salt in a large bowl.
-
3
Mix with clean hands for 2 to 3 minutes, until the meat turns slightly sticky and the seasonings are evenly distributed.
-
4
Divide the mixture into 8 portions and press each portion around a skewer, forming long ridged kebabs about 1 inch thick.
-
5
Set the shaped kebabs on a tray, cover, and chill for 15 minutes so they firm up before grilling.
-
6
Meanwhile, blend the mint leaves, cilantro leaves, yogurt, lemon juice, a pinch of salt, and 1 to 2 tablespoons water until smooth and bright green.
-
7
Heat a grill or grill pan over medium-high heat and brush the grates with neutral oil.
-
8
Grill the kebabs for 10 to 12 minutes, turning every few minutes, until browned all over and cooked through to 160°F.
-
9
Rest the kebabs for 3 minutes, then serve with mint chutney, warm naan, sliced onion, and lemon wedges.
Ingredients
- Ground beef, 80 to 85 percent lean:1 1/2 lb
- Yellow onion, finely grated and squeezed dry:1/2 cup
- Fresh cilantro, finely chopped:1/4 cup
- Fresh ginger, grated:1 tbsp
- Garlic cloves, minced:3
- Green chile, finely minced:1
- Chickpea flour:2 tbsp
- Ground cumin:1 1/2 tsp
- Ground coriander:1 tsp
- Garam masala:1 tsp
- Paprika:1 tsp
- Red chile powder:1/2 tsp
- Fine salt:1 1/4 tsp
- Neutral oil:1 tbsp
- Fresh mint leaves:1 cup
- Fresh cilantro leaves:1/2 cup
- Plain yogurt:1/2 cup
- Lemon juice:2 tbsp
- Warm naan, sliced onion, and lemon wedges for serving:as needed
Tips & Notes
- Squeezing moisture from the grated onion helps the kebabs hold their shape on the skewers.
- Chill the shaped kebabs longer if the kitchen is warm or the mixture feels loose.
- For a spicier chutney, blend in another green chile or leave some seeds in the chile.
