Smoked Seekh Kababs

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“From today's Thursday magazine; this is the winning recipe of the week. It is submitted by Azra Ahsan. Serve these at your next appetiser party!”
1hr 30mins

Ingredients Nutrition


  1. Wash the mince meat.
  2. Put into a sieve and press to remove excess water.
  3. Grind the next seven ingredients mentioned (after mince meat) to a paste.
  4. Combine the mince with the paste, powdered masalas (garam masala, cumin-corriander powder and red chilli powder) and salt.
  5. Mix very well.
  6. Put the mince in a large bowl.
  7. Make a depression in the centre.
  8. Light the charcoal till it is burnt red.
  9. Keep it in the centre.
  10. Pour a tsp.
  11. of ghee on it.
  12. Cover the bowl immediately.
  13. Keep aside for 20 minutes.
  14. Remove the charcoal.
  15. Mix the mince well again.
  16. Take equal sized balls of mince.
  17. Shape them in long seekh kebabs.
  18. Slide them into the greased pan.
  19. Using a spoon pour little oil on the kebabs.
  20. Change the side when they are reddish brown, allow the other side to cook well.
  21. Enjoy hot seekh kebabs with chutneys, naan, paratha, rice, etc.
  22. You may also put these in a brown bag, jump into your wagon and go enjoy these on a picnic!

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