Seekh Kababs

Seekh Kababs.

The term “kabab” refers to a variety of meat dishes, usually skewered and cooked on a grill. Most variations come from the Muslim world. In Bangladesh and Pakistan, ground meat mixed with spices/herbs is molded onto skewers to make “seekh kababs.” (the word “seekh” means “rods” or “skewers.”)

Below is my mom’s recipe. We made this together during her recent visit. She’s been making kababs for her whole life and it’s easy to tell – the flavor is well-balanced.

I modernized the process by using an Easy Kabob (couldn’t resist!).

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Seekh Kabab Recipe

Ingredients

  • 2 lb of ground chicken thigh or 80/20 ground beef (or any other ground meat)
  • 2 tablespoons of Shan seekh kabab mix
  • 6 pieces of garlic
  • 1/4 bunch cilantro
  • 1/2 bunch of green onions roughly chopped
  • 1/2 jalapeno (or more for more heat) roughly chopped
  • 1.5 inch ginger piece roughly chopped
  • 1/2 tblspn kosher salt
  • 2. Tblspn bread crumbs each if doing ground chicken. May need more to get ground chicken to stay together
  • 1 tspn Canola oil

Directions

  1. If using wooden skewers, soak in water for a few hours so they don’t burn on the grill
  2. In a food processor, blend garlic, cilantro, green onions, jalapeno, and ginger.
    Seekh Kabab herbs and ingredients
    Roughly chopped garlic, cilantro, green onions, jalapeno, and ginger (before blending in food processor)
  3. Add blended mixture to meat along with salt, canola oil, Shan seekh kabab mix, and bread crumbs (if needed).
    Seekh Kabab ingredients ready to be mixed together.
    Seekh Kabab ingredients ready to be mixed together.
  4. Mix everything together
  5. Roll into the shape of a sausage and pass a skewer though it. For this step, I used the Easy Kabob maker, which forms uniformly thick kababs. (It is a pain to clean afterwards)
    Using the Easy Kabab to make uniform seekh kababs
    Using the Easy Kabab to make uniform seekh kababs. Note the chicken was not sticking well to the skewers, so I added more bread crumbs.
    Seekh Kababs ready to go on the grill
    Seekh Kababs ready to go on the grill. Note that the Easy Kabab is great for uniform thickness. I haven’t yet figured out how to get uniform length
  6. Heat the grill to 400-450 degrees (medium-high heat) and grill for 4-6 minutes per side.

Seekh Kababs ready to eat

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