Seekh Kabobs

Something about food served on a stick makes it so much more fun to eat—and these flavorful seekh kabobs hit all the right marks. They are meaty and spicy, having just the right amount of heat without being overpowering. If you love the flavors of South Asian cuisine—garam masala, cumin and coriander in particular—this kabob recipe is for you. Our simple pan-frying cooking method means you don’t even have to fire up the grill!

What is a seekh kabob?

At its most basic, a seekh kabob is ground meat seasoned with herbs, onions, garlic and South Asian spices, which is then cooked on a skewer. Seekh kabobs are a popular street food in India and Pakistan. The word seekh means “skewers” and kabob refers to roasted meat.

Ingredients for Seekh Kabobs

• Whole seeds: Whole cumin seeds and coriander seeds are essential spices in Indian cooking. Toasting the spices brings out their flavor.
• Ground beef: For the best texture and flavor in your kabobs, use 80/20 ground beef.
• Onion, garlic and ginger: Many types of onion work well in this recipe, whether you choose yellow, white or red. Grated onion, fresh ginger and garlic add to the depth of flavor and texture of the kabobs.
• Jalapeno pepper: Minced and seeded jalapeno pepper gives the kabobs a little spice and a lot of pizzazz.
• Fresh herbs: The bright flavors of fresh cilantro and mint complement the savory flavor of the meat. The green herbs also give the kabobs a pop of color alongside the beef.
• Seasonings: Garam masala is a fragrant spice blend common in South Asian cuisine that commonly includes a mix of black pepper, cardamom, cinnamon, cloves, coriander seeds and cumin. This aromatic spice blend adds a warm, earthy and smoky element to the kabobs. On top of garam masala, salt and pepper round out the seasonings and enhance the overall flavor.
• Canola oil: The high smoke point of this neutral cooking oil is perfect to use for pan-frying the kabobs.

Directions

Step 1: Toast and grind the seeds

DAN ROBERTS FOR TASTE OF HOME

Preheat a small skillet over medium heat. Toast the cumin and coriander seeds until the seeds have darkened, one to two minutes, stirring frequently. Cool completely.

DAN ROBERTS FOR TASTE OF HOME

Then, in a spice grinder or using a mortar and pestle, grind the seeds to a powder.

Step 2: Prep the meat

DAN ROBERTS FOR TASTE OF HOME

In a large bowl, combine the ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, ground cumin and coriander seeds. Mix well.

DAN ROBERTS FOR TASTE OF HOME

Cover and refrigerate the meat mixture for one hour.

Step 3: Make the kabobs

DAN ROBERTS FOR TASTE OF HOME

Form the mixture into nine logs. (Each should be 4 to 5 inches long.) Thread the meat onto skewers.

Editor’s Tip: Skewers with flat stems will hold on to the meat better than round ones. Make sure to soak wooden skewers in water before using.

Step 4: Cook the kabobs

DAN ROBERTS FOR TASTE OF HOME

In a large skillet, heat the oil over medium-high heat. Add the kabobs to the skillet, spacing them 1/2 inch apart. Cook until browned and crispy on the edges and the meat is cooked through, two to three minutes per side. Repeat with the remaining kabobs.

DAN ROBERTS FOR TASTE OF HOME

Transfer to a paper towel-lined plate to drain. Serve immediately.

DAN ROBERTS FOR TASTE OF HOME

Seekh Kabobs Variations

• Mix up the meat: Instead of ground beef, you can substitute ground lamb. Or, you can use a mixture of ground beef and ground lamb. For a lighter take on this recipe, consider ground turkey or chicken.
• Add more veggies: To amp up the flavor (and the amount of nutrients), add finely minced bell pepper or carrots to the meat mixture.

How to Store Seekh Kabobs

To store leftover seekh kabobs, remove the meat from the skewers, transfer it to an airtight container and store it in the refrigerator.

How long do seekh kabobs last?

Leftover seekh kabobs can be refrigerated for up to three days.

How do you reheat seekh kabobs?

For the best texture, you should reheat seekh kabobs in the oven. First, preheat the oven to 350°F. Wrap the kabobs in foil and place them on a baking sheet. Bake them in the oven for 30 minutes or until a thermometer inserted into the kabobs reaches 165°.

Seekh Kabob Tips

DAN ROBERTS FOR TASTE OF HOME

What if the meat won’t stay on the skewer?

To help the meat stay in place, be sure to shape the meat mixture firmly around each skewer. Flat skewers also tend to work better than round ones when making kabobs. You can also chill the shaped and skewered kabobs for at least 20 minutes in the refrigerator before pan-frying to help prevent the meat from falling off the skewers as they cook.

How else can you cook seekh kabobs?

Pan-frying isn’t your only option for cooking seekh kabobs. You can also grill, broil, bake or air-fry them.

• Grill: Seekh kabobs are traditionally cooked over an open flame. To grill the kabobs, place them over medium-high heat for a total of 10 to 12 minutes, flipping them once to allow even browning on both sides.
• Broil: Set the broiler to high. Place the kabobs on a rimmed baking pan. Broil for six to seven minutes, flip, then cook for another three to four minutes.
• Oven: Preheat the oven to 425°. Place the kabobs on a wire rack set on a rimmed baking sheet. Lightly brush the kabobs with oil or butter. Bake for 8 to 10 minutes, flipping once.
• Air fryer: Preheat the air fryer to 400°. Air-fry for 10 to 12 minutes, flipping once.

What do you serve with seekh kabobs?

Serve seekh kabobs alongside other Indian recipes like grilled garlic naan, samosas or mint chutney. The sweet and refreshing flavor of a mango lassi also complements the savory and spicy flavor of the kabobs.

Do you need to soak wooden skewers?

Yes! Anytime you make grilled kabobs with wooden skewers, you should soak the skewers beforehand. Be sure to soak the wooden skewers in water for at least 30 minutes before using to prevent them from charring during grilling (or broiling!).