When it comes to your weekend BBQs, there’s hardly anything that beats having seekh kebabs!

Now if you can manage to arrange the grill and create that perfect outdoor setting, that would be amazing to say the least. But what about those of us who don’t own a grill? Well, today’s seekh kabab in a pan brings all the juicy, delicious flavor of the grill, without ever needing one!

The trick to getting that juicy, flavorful meat starts with blending in green chilies and fresh coriander- it’s how the flavor and moisture seeps into every bite. Next, comes the grated onion, garlic-ginger paste, salt, pepper and a blend of spices that help marinate the meat, letting all those flavors soak in and make it more tender and delicious!

Once the marinated meat is skewered, it’s tossed into the pan to sizzle and sear. Unlike traditional seekh kabab that can lose its moisture, cooking them in the pan helps lock in all the juicy goodness. The sizzle of the meat continues as the heat gives it that perfect texture- crispy on the outside, soft and full of delicious flavor on the inside!

What Is Seekh Kabab?

Seekh kabab is a classic dish that originated in the Mughal empire of South Asia. Depending on where you live, you may also know this dish as ‘Kathi Kabab’, ‘Kofta Kabab’, ‘Skewer Kabab’ or ‘Grilled Minced Kabab’.

No matter the name, the recipe for this delicious kabab remains the same- minced meat marinated with spicy seasonings and traditionally cooked over an open flame for that signature smoky flavor. Today, I will be showing you how to recreate that same smoky, charred goodness, but all in the comfort of your pan!

Mastering The Perfect Grilled Effect At Home!

Missing that smoky flavor in your kababs? Want your meat to have that charred look like it just came off the grill? Here’s how you can have that perfect grilled effect when making seekh kababs in a pan:

Preheat The Pan

To get that nice and crispy look on your kababs, make sure the pan is sizzling hot before the meat hits it. A hot pan equals a delicious, crispy exterior on the meat while the inside is still soft and juicy!

For me, a cast-iron skillet or nonstick pan works best when it comes to searing kababs. You want the pan to be preheated properly so that it gives your kabab a nice golden brown crust, but not smoking hot to the point that it burns or makes the kabab stick.

Use Ghee

Ghee works best in creating that slightly charred, grilled-like effect on your kababs. And as ghee comes with a high smoking point, it can handle all that extra heat of your pan without a problem!

Start by preheating the pan on medium heat and add just enough ghee to coat the surface lightly. Let the ghee melt and swirl the pan gently to spread the ghee evenly across the surface before adding the kababs for cooking.

Do NOT Overcrowd

While placing the seekh kababs on the pan, make sure to leave enough space between them to sizzle. Do not overcrowd the pan by placing too many skewers at a time as it may cause the temperature to drop too much. As that, my friend is a surefire way to miss out on the crispy, golden goodness you would get from grilling!

Cover When It’s Close To Finish

I love my kababs when they are perfectly seared from all sides evenly, just like they would be on a grill!

To get that charred texture and flavor, start by cooking them on medium-high heat and then reduce it to a lower temperature once they have developed a golden brown crust. Cover the pan with a lid and let them continue cooking slowly to ensure the meat stays juicy and finishes perfectly without burning.

Add A Smoky Touch

That smoky, burnt flavor that you love so much from the grill?

You can totally recreate that in the pan with a piece of coal!

Just heat the charcoal until it’s red hot, place it inside a small bowl and set it in the pan you are cooking the kababs. I love the smell of ghee, so I drizzle a little over the coal(you can skip it if you want to) and then cover the pan for a few minutes to let the smoky aroma infuse into the kababs. This small step really takes the kababs to the next level, mimicking the exact taste of the grill right in the pan!

Exploring Different Variations Of Seekh Kababs

I have come across so many variations of seekh kababs so far that I hardly make the same variation twice in a row! Here’s how you can mix things up and enjoy delicious variations each time you cook:

Peshawari Seekh Kabab

Originating from Peshawar city in Pakistan, Peshawari seekh kabab features a rich blend of spice and tender meat marinated with cream and yogurt. The kabab stands out by its addition of nuts and dried fruits for their unique taste.

Shami Seekh Kabab

Shami kabab’s speciality lies in its addition of lentils with the meat that helps soften its texture and gives it a tender bite. Unlike traditional seekh kababs which are grilled, shami seekh kababs are first boiled with spices and then fried or grilled to a golden finish.

Malai Seekh Kabab

Malai seekh kabab uses cream, cheese and yogurt to marinate the meat and gives it a soft, melt-in-your-mouth texture. The spices, on the other hand, are milder compared to traditional kababs, allowing the creamy texture to shine through while still providing a flavorful kick.

Kathi Seekh Kabab

Kathi seekh kababs are wrapped in soft paratha or flatbread and often served as a street food. The kababs are lightly fried in the pan after being wrapped with the paratha and filled with onion, chutneys and cheese for a wholesome treat!

Homemade Seekh Kebab

5 from 3 votes

Prep Time 10

Cook Time 25

Resting Time 1

Total Time 1 35

Print Rate

Seekh kebab actually means kebab on a skewer, made with minced meat mixed with few spices and formed into cylinders on skewers then grilled. Traditionally seekh kebabs are made on a barbecue grill or in a tandoor over coals, which adds more color and flavor to the kebabs. But everybody doesn't own a grill or tandoor at home. So there's a very simple way of making these kebabs at home, you can literally make them on a griddle pan or even on a frying pan and they taste as amazing as the restaurant ones. Few simple ingredients and these kebabs come together in no time, they're so easy to make so anyone can make these kebabs at any time.

Ingredients

Equipments

Instructions

Add green chilies, fresh coriander and minced beef to a food processor and process until just combined (don’t turn it into a very smooth paste). Transfer the mixture into a bowl.
Grate one medium-size onion, then squzze the water out completely from the grated onion (otherwise there will be too much moisture in your beef and they will fall off the skewethen add it to your beef.
Then into your meat add garlic-ginger paste, salt, pepper, chili flakes, chili powder, garam masala powder, cumin powder and coriander powder. Mix everything using your hand until well incorporated.
Cover and refrigerate the meat mixture for at least 1-2 hours to marinate.
To form the kebabs, first wet your hand with water so the mixture won’t stick to your hand, then scoop out a medium size ball of the meat mixture and pierce it through a wooden skewer, then spread the meat on the skewer with your hand. Starting from the top push down on the meat, press your middle finger in a diagonal angle down the beef skewer to make the signature grooves on the kebab. Repeat the process on both sides until you get the desired shape.
Heat your griddle pan/skillet over medium heat, then brush the pan with a little cooking oil.
Add the kebabs to the pan and cook, flipping them to brown all around. (3-4 minutes on each side). Also, brush the kebabs with oil while cooking, if necessary. You can cook 4-5 kebabs at a time, depending on the size of your pan.
Serve them with some fresh salad and naan/paratha/pita bread.
This recipe makes 8-10 medium sized kebabs.

Video

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Nutrition Facts

*This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

Tried this recipe?

I love the fact that I don’t have to clean up any sticky mess on the grill. All I have to do is wash the pan, and I am done- super simple and way less hassle after the party! With this recipe saved to your bookmark, you won’t need to ask your friend to bring the grill anymore.

Now you can satisfy those kabab cravings anytime, anywhere, straight from the pan!

Seekh Kebab in a Pan