View my step-by-step videoIMG_7417

Looking for the perfect ground meat recipe? Seekh and you shall find! Until my friend Ravish Kohly showed me his tips and tricks, I was doing this all wrong! This kebab is made typically from Beef although Lamb and Mutton are widely available since Beef has been recently banned in India.

Couple of tips
1. Never wash your meat
2. Keep your kebab mixture as try as possible
3. Work the protein by kneading the meat like a dough
3. Use lean meat to minimize the drip and flare up
4. Use metal skewers and cook the kebabs over an indirect flame
5. If using a resular bbq, be sure to elevate the skewers from both sides

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Seekh Kebab


  • 1 lb lean ground beef
  • 2 tbsps Garam Masala (2-3 Bay leaves, 10 peppercorns, 10 cloves, cardamom, cinnamon, star anise and mace
  • 1 tsp onion powder
  • 1 tsp dehydrated onion
  • 1 tsp raw mango (amchur powder)
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsps Green paste - 1/2 cup each coriander and mint, piece of ginger, 2 chillies and oil
  • 1 tsp dried fenugreek leaves or Kasuri methi
  • salt


  1. Add the meat to a bowl and add some salt
  2. Grind up the ingredients to make the Garam Masala and add to the meat
  3. Add the onion powder , dehydrated onion, raw mango, turmeric and chilli powder
  4. Add 2 tsps of the green paste and work the protein like you're making a dough
  5. Using equal amounts of the mixture, add to the middle of a metal skewer and press to form a seekh kebab
  6. Cook over hot coals for 10 - 15 mins