Seekh Kebab – Grill or Pan

The seekh kebab is one of Pakistan's oldest street foods — its name means "skewer" in Persian, and it traces back to the campfire cooking of Central Asian armies moving through the subcontinent. Today in Lahore's Gawalmandi food street, seekh kebabs are made fresh and grilled over charcoal from evening until 3am. The key to replicating that flavour at home is a very hot surface, minimal fat in the mince, and a good char on the outside without drying the inside.

The most common mistake: too much moisture in the mince. This causes the kebabs to fall apart and steam instead of char. We solve this by squeezing water out of the onion and draining the mince in a sieve for 30 minutes before mixing.

Ingredients

For the kebab mix

Chicken mince (lean, not low-fat)500g

Medium onion, grated then squeezed dry1

Fresh ginger, finely grated1-inch piece

Garlic cloves, minced to paste3

Green chillies, very finely chopped2–3

Fresh coriander, very finely chopped3 tbsp

Red chilli powder1 tsp

Garam masala1 tsp

Cumin powder½ tsp

Coriander powder½ tsp

Salt1 tsp

Egg yolk (binder)1

Gram flour (besan), toasted1 tbsp

Oil (for basting)2 tbsp

To serve

Naan or parathato serve

Onion rings, washed in cold water1 onion

Mint chutneyto serve

Lime wedges2

Chaat masala (for sprinkling)½ tsp

Method

Drain and dry the mince

Place the chicken mince in a fine-mesh sieve over a bowl and press gently. Let it drain in the fridge for 30 minutes. Meanwhile, grate the onion and wrap it in a clean tea towel. Squeeze firmly over the sink until no more liquid comes out — this step is what separates a kebab that stays on the skewer from one that falls into the coals.

Mix and chill the kebab mixture

In a large bowl, combine the drained mince with all the remaining ingredients except oil. Mix thoroughly with your hands for 3–4 minutes until the mixture becomes sticky and homogeneous. Fry a small test piece in a dry pan and taste — adjust seasoning now. Cover and refrigerate for at least 1 hour (or overnight). Cold mince is far easier to mould onto skewers.

Skewer tip

If using wooden skewers, soak them in cold water for 30 minutes before use. Metal flat skewers are ideal — the flat blade stops the kebab from rotating when you turn it, which means it chars evenly on each side.

Shape onto skewers

Divide the mince into portions of about 80–90g each. Wet your hands with cold water. Take one portion and flatten it around the middle of a skewer, pressing firmly and moulding it into a smooth, even cylinder about 12cm long. The edges must be sealed with no cracks — run wet fingers along the length to smooth it. The mix should be about 1.5cm thick. If it keeps sliding, it's too warm — return to the fridge for 15 minutes.

Grill or pan-cook at high heat

On a charcoal BBQ (ideal): Place skewers over very hot coals. Do not move for 90 seconds. Turn and cook 90 seconds on each of the four sides. Brush with oil during the last turn. Total time: 6–7 minutes.

On a cast-iron griddle pan: Heat until smoking. Brush lightly with oil. Place kebabs and do not touch for 2 minutes until a crust forms. Turn every 2 minutes, basting with oil. Total time: 8–10 minutes. Finish under a hot grill (broiler) for 60 seconds for extra char.

Rest and serve

Rest the kebabs off the heat for 3 minutes — this is important for juiciness. Slide off the skewers onto a platter lined with naan. Scatter cold onion rings over the top, sprinkle with chaat masala, and serve immediately with mint chutney and lime wedges on the side. Traditionally, the hot kebab is placed directly on the naan so the bread absorbs the juices.

Seekh Kebab — Lahori Style, Grill or Pan