The term “kabab” refers to a variety of meat dishes, usually skewered and cooked on a grill. Most variations come from the Muslim world. In Bangladesh and Pakistan, ground meat mixed with spices/herbs is molded onto skewers to make “seekh kababs.” (the word “seekh” means “rods” or “skewers.”)
Below is my mom’s recipe. We made this together during her recent visit. She’s been making kababs for her whole life and it’s easy to tell – the flavor is well-balanced.
I modernized the process by using an Easy Kabob (couldn’t resist!).
Seekh Kabab Recipe
- 2 lb of ground chicken thigh or 80/20 ground beef (or any other ground meat)
- 2 tablespoons of Shan seekh kabab mix
- 6 pieces of garlic
- 1/4 bunch cilantro
- 1/2 bunch of green onions roughly chopped
- 1/2 jalapeno (or more for more heat) roughly chopped
- 1.5 inch ginger piece roughly chopped
- 1/2 tblspn kosher salt
- 2. Tblspn bread crumbs each if doing ground chicken. May need more to get ground chicken to stay together
- 1 tspn Canola oil
- If using wooden skewers, soak in water for a few hours so they don’t burn on the grill
- In a food processor, blend garlic, cilantro, green onions, jalapeno, and ginger.
- Add blended mixture to meat along with salt, canola oil, Shan seekh kabab mix, and bread crumbs (if needed).
- Mix everything together
- Roll into the shape of a sausage and pass a skewer though it. For this step, I used the Easy Kabob maker, which forms uniformly thick kababs. (It is a pain to clean afterwards)
- Heat the grill to 400-450 degrees (medium-high heat) and grill for 4-6 minutes per side.