Afghani Seekh Kabab (Grilled Minced Meat Skewers)

Malka Afghani Seekh Kabab Masala box with grilled minced meat kababs

Kababs grilled on long skewers are the street food of Kabul and every Afghan picnic. This minced-meat version is simple to shape at home and cooks in minutes on a grill, grill pan or under the broiler.

Prep: 20 minutes plus 1 hour chilling · Cook: 12 minutes · Serves: 4 (about 10 kababs)

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Ingredients

  • 2 lb ground beef or lamb (about 20% fat)
  • 1 packet Malka Afghani Seekh Kabab Masala (or 2 to 3 tbsp, to taste)
  • 1 tbsp ginger garlic paste
  • 1/2 cup fried onion, crushed with your hands
  • 2 green chilies, very finely chopped
  • A small handful of cilantro, finely chopped
  • 2 tbsp oil or melted ghee, for brushing
  • To serve: naan, sliced red onion, lemon wedges, a pinch of chaat masala and green chutney

Method

  1. Put the meat, kabab masala, ginger garlic paste, fried onion, chilies and cilantro in a bowl. Knead firmly for 3 to 4 minutes until the mixture feels sticky and holds together.
  2. Cover and chill for at least 1 hour. Cold meat is much easier to shape and stays on the skewer.
  3. With wet hands, press about 1/3 cup of the mixture around a flat metal skewer (or a soaked wooden skewer) into a long sausage shape about 1 inch thick.
  4. Grill over medium-hot charcoal or a grill pan for 10 to 12 minutes, turning every 2 to 3 minutes and brushing with oil, until browned and cooked through. Under a broiler, cook on a rack for about 5 minutes per side.
  5. Slide the kababs onto warm naan, top with red onion and a sprinkle of chaat masala, and serve with lemon and chutney.

Tips

  • Lean meat makes dry kababs. Some fat keeps them juicy and helps them hold together.
  • If the mixture feels wet, squeeze any liquid out of the chilies and cilantro or add 1 tbsp chickpea flour.
  • No skewers? Shape flat oval patties and pan-fry them as chapli-style kababs.

FAQ

Why do my kababs fall off the skewer?

The mixture was not kneaded or chilled enough. Knead until sticky, chill for an hour and use wet hands to shape.

Can I make them with chicken?

Yes. Use ground chicken thigh and add 1 tbsp oil to the mixture; cook until no longer pink in the center.

Can I freeze them?

Yes. Freeze shaped raw kababs on a tray, then bag them. Thaw in the fridge before grilling.