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Shahi Seekh Kebab

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Beef or Lamb Mince Blended in herbs and spices, cooked in oven or fry or grill it either way tastes splended when served with mint sauce.
Shahi Seekh Kebab recipe

Total servings: 3-4
Pre-Prep time:
Preperation time: 30 min
Occasion: Ramadan
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot


1/2 kg Minced meat (lamb meat)
3 Black Cardamoms
1-1/2 tsp Back peppercorns crushed
1/2 tsp Cinnamon powder
1-1/2 tsp Coconut, grated
2 tbs Cream
1 tsp (Zeera) Seeds
3 tsp Garlic Paste
3 tsp Ginger paste
2 tsp Oil
3 tsp Besan (roasted)
1/2 tsp Javitiri powder
2 tbs Lemon juice
3 tbs Onion paste, light browned
2 tsp Khus khus (poppy seeds)
1 tsp Red chilli powder
2 tbs Yoghurt
Salt to taste


Mix mince with all other ingredients and 2 tsp of Habib Oil.
Knead well for 10 minutes. Let stand for 10 minutes.
Wet hands with cold water and mould mixture round skewers pressing and shaping long as desired.
Roast the kebabs in a medium hot tandoor for 12 minutes till they are browned uniformly.
The kebabs can also be slid off the skewer and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill or you can place direct on grill.
Do not turn too often as the kebabs may split.
You should also use Habib Oil with brush while placed on gas grill for better taste and look.
Kebabs are ready to eat or serve.

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