Nights when I’m lazy and don’t know what to make I always turn to Pakistani food. I don’t have to think about it and it just comes naturally. Even though seekh kebabs might be daunting for some, they are so simple and you don’t need a hoard of ingredients for them as is the case with most Pakistani dishes.
I am not creative with Pakistani food or add my own twist to it. I keep it as it is, in my mind it needs no alterations. There have been occasions when I see people, bloggers and others who add something to a Pakistani dish and make me think, “not such a great idea.” Yes, I know food is relative to each person and flavors are as well. But, somehow I can’t bring myself to do it. Plus, no need for me to be judgmental when I probably corrupt other cultures’ food to no end. This makes me recall my recent trip to Marrakech, I told the cooking instructor, Lala Nazha, that I add nuts and herbs and dried fruits to couscous and she sort of looked at me with disdain, sort of like, “that’s not authentic.”
Seekh Kebabs are usually something you eat at a tandoori restaurant, but here in Kingston I don’t have any Pakistani restaurants and have to fend for myself. Well, there is one, but my husband tried it before I moved here and said it’s not good, so I’m taking his word for it. I usually get my fix when I visit my in-laws in Toronto because if you can say one thing about them, it is that they LOVE to barbecue. (Of course that’s not the only good thing to say about them.) When I say LOVE, I mean the strongest form of the word. Chicken tikkas and seekh kebabs (beef) are served by the tray-ful, full of smokey charcoaly flavor. Plus, my in-laws’ food is so good that they don’t like any Pakistani restaurant in Toronto. I recommend some and then they never like them. Their standards are quite high. If I cooked like them, I wouldn’t need restaurants either.
Usually, I make my seekh kebabs out of chicken, mainly for the health reasons. Authentic beef seekh kebabs have a great deal of fat. Extra fat is added into the meat grinder, just so they stay moist. I use ground chicken, but if you have a meat grinder, by all means by whole pieces of boneless white and dark meat chicken (or beef) and grind the spices and vegetables/herbs all together in the grinder, sort of like making a sausage. These kebabs are amazing with naan, green chutney, and salad.
Chicken Seekh Kebabs
Makes 7-8 Kebabs
Ingredients
1 pound ground chicken (white and dark meat), or ground beef
1/4 yellow split peas (roasted on a dry pan until they start to become slightly browned and slightly cooled, then ground in a spice grinder)
1/2 a red onion, chopped
1/2 a cup packed cilantro, chopped
10 mint leaves, chopped
2 green chilies, chipped finely (use less or omit seeds for less spicy)
2 cloves of garlic, chopped finely
2 inch piece of ginger, grated finely
1 tablespoon garam masala (freshly ground, if possible)
2 teaspoons cumin powder
2 teaspoons coriander powder
1/2 a teaspoon red chili powder, or to taste
1 teaspoon salt, or to taste
some canola oil or butter for basting the kebabs
Method
Combine all the ingredients, except the oil in a food processor (or by hand) and pulse until well combined, about a minute or two. When combined, form the meat into approximately 6 inch sausages, not too thick though. If you have thick metal skewers use those and form the meat onto the skewers. The skewer method will only work on an outdoor grill.
If you are able to let the kebabs marinate with the spices for at least an hour before cooking.
Cook the kebabs on a grill pan on medium heat (or outdoor grill) for about 6 minutes per side, or until completely cooked through. While cooking, keep basting the kebabs with butter or oil, so that they develop a sheen or glisten.
*If your meat is very lean add some oil or melted butter so that the meat does not dry up when cooking.
*Wet your hands with water while shaping the kebabs, this way the meat won’t stick to your hands.
*As many of you know Pakistan has been ravaged by floods, the international response is severely lacking and innocent people are suffering. Hold back any preconceived notions you may or may not have about Pakistan and look at the human suffering that is occurring there. Please donate, many organizations are taking funds. My family has gone through Unicef.
Also, see Shayma’s (The Spice Spoon’s) poignant call for help here.
i love the new blog template, Nadia! it’s looking beautiful. and i love the kebabs, thanks for posting the recipe, you know i have been waiting for it…beautiful it is. x shayma
ps thanks for the honourable mention at the end.
I love your recipe and photos! I actually love Pakistani kebabs, for all the spices and moistness of the meat fat or not. I would love to try your in-laws cooking 🙂
Sorry about what is happening in Pakistan; as someone from another country that has its share of tragedies, I can relate and empathize greatly.
Thank you for the recipe & cant wait to try the Kebabs! I was waiting for your recipe too! 🙂
Pakistan flood situation breaks my heart. We have also donated through UNICEF.
love your recipes. am going to try these seekh kebabs very soon.
feel terrible about whats happening in pakistan. i am donating money as well-directly to pakistan so that it can be given to the needy.
This looks absolutely delicious 🙂 Wish I could have some of this for dinner tonight.
Wow, these chicken kabobs look absolutely delicious…I would love to have a bite of it…gorgeous photos as well 🙂
As an Armenian I can also relate, since we make kebabs as well 🙂 These look great! My parents use chicken sometimes, and other times they use lean beef mixed with some ground pork to make it juicier. Yum!!
wow I am in heaven you made a sheekh kebab from scratch I am so impressed yummy
Your pics are gorgeous, and I definitely could recreate this with veggie sausages… yumm!!
Must be so delicious!!!
Those look really great. I always prefer traditional foods in their traditional state–there’s just something about it that makes the food comforting. I also think it’s funny that this comes easy to you–It would NEVER occur to me. I’ve been meaning to try more Pakistani food at home, so this is a save!
Ramadan Mubarak Nadia! It is so great that you brought attention to the plight of the flood victims. No better time to help our fellow Muslims than during Ramadan.
I have what may be a stupid question – are yellow split peas the same as yellow dal? My carnivorous husband would love this recipe.
Thanks, Ameena! Yes, yellow split peas are chanay ki dal/chana dal. 🙂
Ramadan Mubarak! I am craving delicious kebab during nights in Ramadan. Luckily there are some local venders sell these delicious dish in the evening. Now I will try to cook some at home with your recipe 🙂
Those look incredible. I have never had chicken kebabs like those but can’t wait to try.
Looks delicious, Nadia. I’m going to file this away for dinner next week.
From one kebab loving girl to another: These look amazing. I will be making these as soon as the weather cools. Thank you for sharing this awesome dish.
My thoughts and prayers are with those who are suffering in Pakistan. I know what you mean–sometimes it’s imperative that we hold back judging and focus on one another’s humanity, not the politics, misunderstandings, and misperceptions.
I have never seen anything like those kabobs…they look delicious!! wow, I would love to try those, how flavorful they must be!
Hi Nadia,
I always wondered how to make these delicious sheekh kababs at home. Thanks a ton for sharing this recipe. Am so glad I was able to stop by your blog. Loved your other recipes too.
Cheers,
Radhika
These look delicious…I do not eat beef or chicken, wondering if a sturdy fish would work well? 🙂
It is so horrible about the flooding, seems there have been so many tragic incidents lately around our world.
I love the recipe of Seekh Kabobs. Chicken sounds so good. Tyson’s has a packaged ground chicken. I am definitely going to try it. I love cooking. Keep the great recipe coming. Thank you.
Hi Nadia – I quickly looked for yellow split peas @ Shaw’s bc I wanted to try this, but I couldn’t find them. Are there any alternatives? Should I try Price Rite?! hahaha 🙂
Hope all is well!!
should def be at Price Rite in the Goya section LOLLLLLL
I just got hungry looking at these kebabs. Seriously, I did. And I just ate 2 slices of pizza this evening. They look great!
Is that for real! I make them too but they never look as good. I gotta try your recipe! thanks for posting
I just made these today and boy oh boy were they good!!! They came out to be restaurant style… even better1!! I used everything listed and bbq-ed them. THey were fantastic!! My hubby LOVED them (and trust me, he grew up eating the best restaurants in karachi)!