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Delicious Beef Seekh Kababs
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5 from 6 votes

Spicy Beef Seekh Kabab Recipe | Ground Beef Skewers

Ready in just 20 minutes, these deeply flavored Beef Seekh Kababs are spicy, flavorful and juicy. Perfect as a snack or a sandwich filling.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Lunch, Snack
Cuisine: Bangladeshi, Indian, Pakistani
Keyword: beef seekh kabab
Servings: 4 people
Calories: 262kcal
Author: Lima

Equipment

  • 4-6 skewers If using bamboo skewers the skewers need to be soaked for at least 10 minutes before using.
  • wire rack
  • baking sheet
  • Parchment Paper or Aluminum Foil optional
  • Large mixing bowl optional
  • basting brush optional

Ingredients

Beef and Egg Binder

  • 1 pound ground beef (80% Lean/20% Fat)
  • 1 egg large

Texture and Aromatics

  • ½ cup cilantro leaves minced
  • ½ cup minced red onion minced
  • 2 Tablespoon garlic minced
  • 2 Tablespoon ginger minced
  • 4 fresh green chilis minced, optional

Spice Blend

  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 Tablespoon ketchup

Umami Punch

  • 2 teaspoon fish sauce
  • 1 teaspoon soy sauce

Basting

  • 1 Tablespoon melted butter, oil for basting, and forming the kebabs, optional

Instructions

  • Make the Kabab Mix: Combine the ground beef, red onion, cilantro, ginger, garlic, green chili, egg, soy sauce, fish sauce, black pepper, chili powder, cumin powder, coriander powder, ketchup and garam masala in a large mixing bowl. Mix thoroughly. Marinate if desired, in the refrigerator for 15 minutes or overnight.
    Make the Beef Seekh Kabab Mix
  • Form the Kababs on the Skewers: Line a baking sheet with foil or parchment for easy cleanup. Place a wire rack on top. Grease your hands with a small amount of oil and form a handful of the ground beef mixture into a ball. Place the ball onto a skewer and form a sausage-like shape around the skewer. Place the kebabs on the wire rack.
    Form the Beef Seekh Kababs
  • Broil the Kababs: Place the oven rack about 6 inches from the broiler. Turn on the broiler. Baste the kebabs with melted butter and place under the broiler for about 3-4 minutes on each side. Each side is done when the kebab turns a golden reddish brown. Baste with melted butter and garnish with minced cilantro leaves, prior to serving.
    Broiled Beef Seekh Kababs

Video

Notes

  • Mix the ground beef thoroughly with the ingredients. The final kabab mix should feel smooth and uniform. If using a food processor, be careful not to over blend - it could cause the meat mixture to fall off the metal skewer while cooking.
  • Make the kabab mix the day before. While not necessary, marinating the mixture in the refrigerator overnight further intensifies the flavors.
  • Grease your hand when shaping the kababs. A little oil really helps the mixture from sticking.
  • Do not overcook the kababs. It really is just a few minutes on each side.
  • Serve immediately. The kababs are at their absolute best when served immediately.

Nutrition

A single serving of this Beef Seekh Kabab Recipe has about 262 calories, with 37g of protein, 8.6g of fat and 7.4g of carbohydrates. 
This recipe yields approximately four servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage

According to the United States Department of Agriculture (USDA), cooked ground meat can last for about 3-4 days in the fridge if stored properly. For optimal results, store these ground meat kababs promptly within 2 hours of cooking. If the Beef Seekh Kabab is frozen, it will last about 4 months in the freezer. To freeze Beef Seekh Kabab, make sure the kababs have cooled down completely, then store in the freezer in a freezer proof container.

How to reheat Beef Seekh Kababs

To reheat Beef Seekh Kabab, place the cold kababs in a saucepan with about 1-3 teaspoons of water. Heat the Beef Seekh Kabab on medium-low heat and cover so that the steam heats the meat through, flipping the kababs occasionally as needed.
Reheating Beef Seekh Kabab in the microwave, while convenient, is not preferable as microwaving may dry out the kababs. For the best results in the microwave, place the Beef Seekh Kabab in a microwave safe container with 1-3 teaspoons of water and cover. Heat the kababs for about 1-2 minutes. If more time is needed, heat in shorter intervals (1 minute to 30 seconds) to avoid over-heating the kababs.