Cherry & Dennis Helper Habitat
Pakistani Beef Seekh Kebab
巴基斯坦免治牛肉串
Recipe overview
Pakistani seekh kebab uses spiced minced beef moulded around skewers and cooked until browned and fully done.
01
Ingredients
Main ingredients
- 500 g 20%-fat minced beef
- 80 g onion
- 2 green chilies
- 1/4 cup cilantro leaves
- 2 tbsp mint leaves
- 2 limes
Kebab spice mixture
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp black pepper
Oil for frying
- 2 tbsp neutral oil
02
Tools
- metal skewers
- large frying pan
- spice grinder
- large bowl
- food thermometer
- cutting board
- knife
03
Steps
Step 1
Toast spices
Dry-toast coriander and cumin seeds about two minutes until fragrant.
Step 2
Grind spices
Cool toasted seeds and grind them to a powder.
Step 3
Chop aromatics
Finely chop onion, green chilies, cilantro and mint.
Step 4
Squeeze moisture
Squeeze excess liquid out of the onion and herb mixture.
Step 5
Dry beef
Pat minced beef dry with kitchen paper and transfer to a bowl.
Step 6
Add seasoning
Add garlic, ginger, ground spices, salt, pepper and garam masala to beef.
Step 7
Knead mince
Add squeezed aromatics and knead three to four minutes until cohesive and tacky.
Step 8
Rest chilled
Cover the mixture and refrigerate for 30 minutes to firm it.
Step 9
Test seasoning
Fully cook a tiny test patty, taste and adjust salt if needed.
Step 10
Shape skewers
Oil hands lightly; divide into eight and mould each portion along a metal skewer.
Step 11
Cook through
Pan-fry in batches over medium heat, turning until browned and centre reaches at least 71°C.
Step 12
Serve
Plate cooked skewers with lime wedges and fresh onion.
Common mistakes
- Wet mince falls off the skewer.
- A browned outside does not prove the centre is cooked; check temperature.
Tips
Squeeze onion dry so mince holds its skewer.
The 30-minute chill is included in total time.
