Degchi
Spiced minced beef, bound with ginger-garlic, green chilli and garam masala, moulded by hand onto skewers and grilled or pan-fried until smoky and charred outside yet juicy within. This recipe uses beef, though seekh kabab is made just as often with mutton or chicken mince. A barbecue and wedding-menu favourite, it is served hot with naan, onion rings and mint chutney.
Quick answer: 90 min in total · serves 4 · main ingredients: Minced meat, Onion, Ginger, Garlic · amounts in metric and US
Ingredients
- 500 g 1.1 lb Minced meat, beef, finely minced
- 100 g 3.5 oz Onion, grated and squeezed dry
- 1 tbsp 1 tbsp Ginger, made into a paste
- 1 tbsp 1 tbsp Garlic, made into a paste
- 2 pc 2 pc Green chilli, finely chopped
- 3 tbsp 3 tbsp Coriander, finely chopped
- 1 tsp 1 tsp Garam masala
- 1 tsp 1 tsp Cumin seeds, roasted and crushed
- 1 tsp 1 tsp Red chilli powder
- 2 tbsp 2 tbsp Gram flour
- 2 tbsp 2 tbsp Cooking oil
- to taste to taste Salt
- 1 tbsp 1 tbsp Clarified butter, melted, for brushing (Optional)
- 2 tbsp 2 tbsp Mint, for serving (Optional)
- 2 pc 2 pc Lemon (Optional)
Steps
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- In a large bowl, combine the mince, grated onion, ginger-garlic paste, green chilli, coriander, garam masala, roasted crushed cumin, red chilli powder, gram flour and salt.
- Knead the mixture firmly for 4–5 minutes, pressing and folding, until it turns sticky and pulls together into one tacky mass.⏱ Kneading the mince · 5 min
- Cover and chill for at least 45 minutes, or overnight, so the mixture firms up and the spices settle in. Cold mince is much easier to shape.⏱ Chilling · 45 min
- Wet your hands with water or oil. Take a lime-sized portion (about 60 g), press it onto a flat skewer into a sausage roughly 2 cm thick and 12–15 cm long, and squeeze firmly so there are no air gaps.
- Grill for 10–12 minutes, turning every 2–3 minutes, until the kababs are charred in spots, feel firm and the juices run clear (71°C / 160°F inside). Do not move them for the first minute or they may tear.⏱ Grilling · 10 min
- In the last minute, brush the kababs with melted ghee for extra flavour and shine.
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Frequently asked questions
How long does Seekh Kabab take?
90 minutes in total: about 20 minutes of prep and 70 minutes of cooking.
Is Seekh Kabab hard to make?
Degchi rates it medium. The method has 6 steps, and 3 of them have a timer you can start on this page.
How many people does Seekh Kabab serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Seekh Kabab halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It contains beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Seekh Kabab?
Everyday staples that Degchi counts as pantry basics: red chilli powder, cooking oil, salt. Spice-box items: garam masala, cumin seeds. Fresh items you will probably need to buy: minced meat, onion, ginger, garlic, green chilli, coriander. Lentils, grains and other dry goods: gram flour.
Any tips for making Seekh Kabab?
Choose mince with 15–20% fat; very lean beef turns dry and crumbly on the grill. If your mince is lean, work in a tablespoon of melted ghee or butter. Use flat skewers rather than round ones, since round skewers let the kabab spin. Squeezing the grated onion dry matters too: extra water makes the kababs slide off.
Notes and questions
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