📝 About This Recipe
Transport your senses to the bustling street markets of Kabul with these succulent, hand-molded Seekh Kebabs. Unlike their counterparts in other regions, Afghan Seekh Kebabs are celebrated for their rustic simplicity, relying on high-quality fat for moisture and a delicate balance of coriander and black pepper. These skewers are traditionally grilled over natural wood charcoal to achieve a smoky char that perfectly complements the tender, juicy interior.
🥗 Ingredients
The Meat Base
- 1 kg Ground Beef (80/20 lean-to-fat ratio is essential; finely ground)
- 100 grams Lamb Fat (Suet) (finely minced or ground with the beef for authentic flavor)
Aromatics and Produce
- 2 medium White Onion (grated and squeezed completely dry of all liquid)
- 2 tablespoons Garlic Paste (freshly crushed)
- 1 tablespoon Ginger Paste (freshly grated)
- 1/2 cup Fresh Cilantro (very finely chopped)
- 3-4 pieces Green Chilies (deseeded and minced)
The Spice Blend
- 2 tablespoons Coriander Seeds (toasted and coarsely crushed)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 tablespoon Cumin Seeds (toasted and ground)
- 1.5 teaspoons Salt (or to taste)
- 1 teaspoon Paprika (for color)
For Grilling and Garnish
- 1/4 cup Vegetable Oil (for basting)
- 1 tablespoon Sumac (for dusting over finished kebabs)
- 2 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the onions. Grate them into a clean kitchen towel and squeeze with all your strength to remove every drop of juice. This is the most critical step to ensure the meat stays on the skewers.
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2
In a large mixing bowl, combine the ground beef and lamb fat. The fat is what provides the 'melt-in-your-mouth' texture characteristic of Afghan street food.
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3
Add the squeezed onions, garlic paste, ginger paste, minced green chilies, and chopped cilantro to the meat.
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4
In a dry pan, lightly toast the coriander and cumin seeds until fragrant. Coarsely crush them using a mortar and pestle—the texture should be gritty, not a fine powder.
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5
Add the crushed spices, salt, black pepper, and paprika to the meat mixture.
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6
Knead the meat mixture vigorously with your hands for at least 8-10 minutes. You are looking for the proteins to break down and become 'sticky' or 'tacky' in texture; this ensures they won't fall off the skewer.
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7
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. Cold meat is much easier to mold.
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8
Prepare your grill for high-heat cooking. If using charcoal (highly recommended), wait until the coals are covered in a light grey ash.
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9
Dampen your hands with cold water. Take a handful of meat (about the size of a large lemon) and press it onto a wide, flat metal skewer.
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10
Use your thumb and forefinger to create 'indentations' along the length of the kebab, roughly 6-8 inches long. This increases surface area for charring.
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11
Place the skewers over the hot grill. Let them sear for 2-3 minutes undisturbed until they release naturally from the grate.
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12
Rotate the skewers frequently. Lightly brush with oil during the last few minutes of cooking to keep them glistening and moist.
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13
Cook for a total of 10-12 minutes until the internal temperature reaches 160°F (71°C) and the outside is beautifully charred.
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14
Slide the kebabs off the skewers using a piece of naan bread to catch the juices. Let them rest for 3 minutes before serving.
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15
Dust generously with sumac and serve immediately while piping hot.
💡 Chef's Tips
Always use meat with at least 20% fat; lean meat will result in dry, rubbery kebabs. If you don't have a grill, you can use a cast-iron grill pan on the stovetop, but you'll miss the smoky aroma. Never skip the 'kneading' process; it develops the myosin in the meat which acts as a natural binder. If the meat feels too soft to stay on the skewer, add 1-2 tablespoons of chickpea flour (besan) to tighten the mixture. Use flat metal skewers rather than round ones to prevent the meat from spinning when you turn them.
🍽️ Serving Suggestions
Serve with warm, pillowy Afghan Naan or Lavash bread. Pair with a side of 'Salata' (a fine dice of tomato, cucumber, and onion with lemon juice). Include a bowl of cooling Mint Yogurt Chutney (Maast-o-Khiar). Serve alongside long-grain Saffron Basmati Rice or Qabili Palau. Provide plenty of fresh radish, scallions, and sprigs of mint on a side platter.