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1
Mix the Spiced Mince
15 Mins
Room temperature
Put the cold ground lamb and ground beef in a large bowl. Add the squeezed-dry onion, green chillies, coriander, ginger, garlic, garam masala, red chilli powder, cumin, ground coriander, grated papaya, salt and 15 g of the lemon juice. Knead with your hands for 5–7 minutes until the mixture turns sticky, pale and paste-like and holds together when squeezed — this kneading is what lets the mince grip the skewer.
Keep the meat cold the whole time — warm mince turns soft and slides off the skewer. Do not taste the raw mixture.
Done when: The mixture is sticky, evenly flecked with green and holds its shape firmly when squeezed into a ball.
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2
Mould the Mince onto Skewers
10 Mins
Room temperature
With damp hands, divide the mixture into 8 equal portions of about 130 g. Press each portion firmly around a wide flat metal skewer, starting at the top and working down, shaping it into a long even cylinder about 18 cm long and 2.5 cm thick. Roll it gently between your palms to smooth the surface and seal both ends against the metal — a seekh kebab is a cylinder on a skewer, not a flat patty.
Wide flat skewers are essential — round or thin skewers let the heavy minced meat spin and slide off. If the kitchen is warm, chill the shaped skewers for 10 minutes before grilling.
Done when: Each kebab is a smooth, even cylinder that grips the skewer along its whole length with no loose ends.
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3
Chill the Skewers
10 Mins
Fridge, 4°C (40°F)
Lay the shaped skewers on a tray and chill in the fridge for 10 minutes. While they chill, make the raita: whisk the yoghurt until smooth, stir in the diced cucumber and chopped mint, and season lightly. Toss the sliced red onion and diced tomato with the remaining 20 g of lemon juice for the salad.
Chilling firms the fat in the mince, which is the second thing — after kneading — that keeps the kebabs on the skewer.
Done when: The kebabs feel firm and cold to the touch; the raita is smooth and the salad is bright.
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4
Grill over Charcoal
15 Mins
230°C (450°F)
Light the charcoal and let it burn down to glowing coals with no flames. Lay the skewers across the grill so the meat sits just above the heat, not touching the coals. Brush lightly with the melted ghee, then grill for 12–15 minutes, turning every 3–4 minutes, until the outside is browned and lightly charred at the edges and the centre reaches at least 71°C (160°F) on a food thermometer.
Do not press the kebabs down — pressing squeezes out the juices. If fat drips and flares up, move the skewer to a cooler spot for a few seconds.
Done when: Browned and charred at the edges, firm to the touch, and at least 71°C (160°F) in the thickest part.
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5
Warm the Naan
2 Mins
230°C (450°F)
While the kebabs rest for 2 minutes, lay each naan on the grill for 20–30 seconds per side until warm, soft and lightly blistered.
Warm the naan last so it is still hot when the kebabs come off the grill.
Done when: Naan warm, soft and pliable with a few light char spots.
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6
Serve the Seekh Kebab Plate
2 Mins
Serve hot, above 60°C (140°F)
Slide two kebabs off their skewers onto a warm naan for each person, spoon the mint raita alongside and pile the kachumber salad on the plate. Serve at once with lemon wedges.
Eat it the Pakistani way: tear off pieces of naan, wrap them around the kebab with a little raita and salad, and eat with your hands.
Done when: Kebabs steaming hot on warm naan, with cool raita and bright onion and tomato salad.
auto_awesome Finishing Touches & Plating
Slide the kebabs off the skewers onto warm naan, spoon the mint raita alongside and pile the salad on the plate — eat at once, while the kebabs are still sizzling hot and the edges are crisp.
Pakistan
5h 30m
