The word ‘seekh’ is Persian for skewered meat and ‘kabob’ literally means meat cooked over a charcoal fire. So the seekh kabob is skewered meat cooked over a charcoal fire

Pakistani-style seekh kabobs are perked up with onions, garlic, ginger, green chili peppers and garnished with fresh cilantro, mint, and spices.


Though these are baked, I like to pan-sear them after baking. You could also use a skillet grill. This gives them that irresistible extra oomph and color. Of course, you could just broil them in the oven but my broiling is usually a little uneven so I stick to browning them on the stovetop.


  • 2 lbs. regular ground beef, not lean
  • medium onions, peeled and cut into wedges
  • green chili peppers such as Serrano, cut in half
  • cilantro leaves
  • mint leaves
  • crushed garlic
  • crushed ginger
  • butter, melted
  • freshly squeezed lemon juice
  • black pepper
  • cumin powder
  • coriander powder
  • red chili flakes
  • garam masala
  • red chili pepper or cayenne, or more to taste
  • salt
  • large egg, whisked


  • Rinse briefly (if desired) and strain any excess moisture from the ground beef. Place into a large bowl.
  • Cut the onions into wedges and add to a food processor. Finely chop them using the pulse function. Remove the onions, squeeze out the excess moisture between your hands, and add to the ground beef.
  • https://5a961f765e8b9dd940d7182a70f810be.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html Finely chop the cilantro, mint, and green chili peppers in the food processor and add to the beef mixture. Add the rest of the ingredients and mix well to combine.
  • Cover the bowl and refrigerate for 30 minutes to an hour.
  • When ready to shape the kebabs, preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Take a large piece of the meat and form into a hearty roundish shape. Run the kebab skewers through the meat and use your hands to envelope around the meat form a sausage-like shape around the skewer. If you want to make the traditional seekh shape and do not have skewers, use chopsticks to help shape them and slide the kabobs onto the baking sheet.
  • https://5a961f765e8b9dd940d7182a70f810be.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of oil and place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired. Place the shaped kebabs on the baking sheet and bake for 14-15 minutes, gently turning them over mid-way.
  • Remove them from the oven. (See notes for broiling instructions.) If you want to freeze half the batch to serve later, do so after allowing them to cool.
  • In a shallow pan, heat a 2 tablespoons of oil over medium-high heat. Using tongs, pan-sear the kebabs to get a deep golden finish on all sides. Add more oil as needed, and continue until all kabobs have been seared. Serve hot.

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