Restaurant Style Seekh Kabab

This restaurant style seekh kabab will satisfy your craving. #HappyCookingToYou #FoodFusion

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  • Beef boneless cubes ½ kg (with 20% fat)
  • Lehsan (Garlic) cloves 14-15
  • Adrak (Ginger) 2 inch piece
  • Pyaz (Onion) cubes 1 medium
  • Hari mirch (Green chillies) 2-3
  • Podina (Mint leaves) 2 tbs
  • Hara dhania (Fresh coriander) 2 tbs
  • Baking soda ½ tsp
  • Garam masala powder 1 tsp
  • abut dhania (Coriander seeds) roasted & crushed 1 & ½ tbs
  • Lal mirch (Red chilli) crushed 1 tbs
  • Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
  • Namak (Salt) 1 & ½ tsp or to taste
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Ghee 2 tbs
  • Cooking oil 1-2 tbs
  • Cooking oil 1 tbs


In a bowl,add beef boneless cubes,garlic,ginger,onion,green chillies,mint leaves,fresh coriander,baking soda,garam masala powder,coriander seeds,red chilli crushed,cumin seeds,salt,red chilli powder and mix well.

In a chopper,add beef with spices & chop until well combined.

In a bowl,add beef mince mixture,ghee & knead well for 4-5 minutes,cover & refrigerate for 1 hour.

Dip hands in water & take a mixture (55g) and make kababs of equal sizes on skewer (makes 14-15).

In frying pan,add cooking oil and fry kababs on medium flame from all sides until done (approx. 6-8  minutes)

Serve with raita!

How to Store?

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

Let it cool.

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

Don’t freeze,uncooked seekh kababs.

How to make Skewer at home?

Take 6 thin wooden skewers,tie with thread and warp in aluminum foil to make one thick skewer.

Recipe By: Seema Hanif

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