BBQ/Grilled, Entrees

Seekh Kabab – Street Style

1 comment

Seekh Kabab – Street Style

4.4 from 5 votes
Course: MainDifficulty: Easy


Prep time


Cooking time





A slightly different spin on Seekh Kabab, using some additional aromatic spices to get that super fragrant, mouth watering ‘street style’ aroma to the kababs. Quick and easy to make, I highly recommend you try this recipe out!


  • 2 lb ground beef (80/20)

  • 2 tsp salt

  • 1 cup grated onion

  • 5 cloves garlic

  • 5 chilli peppers

  • 3/4 tsp chili powder

  • 1/4 tsp black pepper powder

  • 3/4 tsp coriander seeds – coarsely crushed

  • 3/4 tsp cumin seeds – coarsely crushed

  • 1/4 tsp garam masala

  • 1 pinch pipli powder (long pepper)

  • 1/2 cup cilantro


  • In a large sieve, press as much liquid out of the onion as possible. This is a very important step. If too much moisture is left in, the kababs will fall apart while cooking.
  • In a food processor or chopper, chop the peppers, cilantro and garlic together into a fine mixture.
  • Add all the ingredients to the ground beef and mix it really really well. You want to almost kneed it like dough for a few minutes – getting it into a paste-like consistency.
  • Take a large meatball sized portion of the beef and wrap it on a skewer. You want a 6″ section. You can have multiple ‘kababs’ per skewer. Use a large 1 cm x 1 cm type skewer. It holds the meat on it better and lowers the risk of it breaking apart on the grill.
  • Grill on a charcoal grill, on direct heat, at a high temperature. It’ll cook pretty quickly and when brown on all sides, it’s ready!
  • Serve with naan, cilantro raita and raw onion slices.

One Comment

  1. Came out SO juicy and tasty!

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