Pakistani Seekh kebab is world-wide, famous and very easy to make.

Pakistani Seekh kebab, which means kebab on a skewer, is traditionally made on an outdoor grill over coals and you can also bake.

Seekh Kebab typically flavored with onions, garlic, ginger, green chili peppers, herbs, and spices.

Ingredients:

• 1 lb beef chuck 80% lean 20% fat
• 1 onion finely chopped
• 2 tsp ginger and garlic paste
• 1/4 cup mint finely chopped
• 1/4 cup coriander finely chopped
• 2 tbsp butter melted
• 1 green chili grind into paste
• 1 tsp coriander powder
• 3/4 tsp cumin powder
• 3/4 tsp cayenne pepper
• 1 tsp salt

Method:

• Preheat your oven to 450 degrees F when you are ready to bake the kebabs.
• Into your beef, add coriander powder, cumin powder, cayenne pepper, salt along with the onion, ginger and garlic paste, mint, coriander and green chili paste and melted butter.
• Be sure to squeeze the onions in your hands to drain its juice; otherwise there will be too much moisture in your beef and they won’t stick to the skewer.
• Mix by hand until everything is incorporated, but don’t overwork it.
• Cover with foil and let marinate in refrigerator for at least an hour and up to six hours.
• While kebab is marinating, make yogurt raita. Grind 2 tbsp each of mint and coriander along with the green chili in an electric grinder with a touch of water to make a paste.
• Pour this paste into the yogurt.
• Add water to get the desired consistency. If you like the raita more liquidly, add more water. Season with salt and keep aside.
• To make the kebabs, preheat your oven to 450 degrees F.
• Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands.
• Press your middle finger in a diagonal angle down the beef skewer to make the signature grooves on the kebab.
• To grill the kebabs in the oven, place the rack in the upper third of the oven in a rotating tin that has a grill on it (edit made per viewer suggestions).
• Bake kebabs for 20-25 minutes, rotating as needed to brown the kebabs all around. If you find that your kebabs are getting dry, brush with oil as needed. However, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.
• Once cooked, slide of the kebabs onto a plate and serve with raita and roti or paratha.
• This makes 6 really big kebabs.

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