Beef Seekh Kabab

Easy to make, juicy, melt-in-the-mouth Beef Seekh Kabab, they taste just like how you get them at restaurants. Also learn how to store them (frozen) to make most of your Qurbani beef #HappyCookingToYou #FoodFusion #KisanFoods #Kisan #KisanCookingOil

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  • Boneless beef with fat (Charbi) 750g
  • Lehsan (Garlic) 8-9 cloves
  • Adrak (Ginger) 1 inch piece
  • Hari mirch (Green chillies) 6-7
  • Hara dhania (Fresh coriander) handful
  • Podina (Mint leaves) handful
  • Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
  • Baking soda ½ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Ajwain (Carom seeds) ½ tsp
  • Lal mirch (Red chilli) crushed 1 tbs
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Garam masala powder 1 tsp
  • Namak (Salt) ½ tbs or to taste
  • Pyaz (Onion) grated & squeezed 2 medium
  • Kisan banaspati 2-3 tbs
  • Koyla (Charcoal) for smoke
  • Kisan banaspati 2 tbs


In a chopper,add beef along with beef fat,garlic,ginger,green chillies,fresh coriander,mint leaves,cumin seeds,baking soda,red chilli powder,turmeric powder,carom seeds,red chilli crushed, coriander powder,garam masala powder,salt & chop until well combined.

Take out in a bowl,add onion,kisan banaspati,mix well and knead well for 4-5 minutes,cover & marinate for 2-4 hours in refrigerator.

Give coal smoke for 2 minutes.

With the help of greased hands,take a mixture (85g) & skew on metal skewer (makes 14-15).

On a frying pan,add kisan banaspati & let it melt.

Remove kababs from skewer and grill in pan or charcoal from all sides until done.

How to Store?

In frying pan,add kisan banaspati & partially fry kababs on medium flame from all sides for 2-3 minutes.

Let it cool.

Can be stored in an airtight container for up to 1 month in freezer.

Don’t freeze uncooked beef seekh kababs.

Serve with salad & chutney!

Recipe By: Seema Hanif

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