📝 About This Recipe
Seekh-e-Gao is a cornerstone of Afghan street food culture, celebrated for its smoky aroma and melt-in-your-mouth tenderness. Unlike ground meat kebabs, these are crafted from premium cubes of beef marinated in a fragrant blend of coriander, cumin, and black pepper, softened to perfection by the acidity of onions and vinegar. Grilled over natural wood charcoal, each skewer offers a rustic, savory experience that captures the soul of Kabul’s bustling night markets.
🥗 Ingredients
The Meat
- 2 pounds Beef Sirloin or Chuck Roast (cut into 1-inch cubes with some fat left on)
- 1/4 pound Beef Tallow or Lamb Fat (cut into small pieces to thread between meat for juiciness)
The Marinade
- 2 large Yellow Onion (grated and squeezed to extract only the juice)
- 2 tablespoons Garlic Paste (freshly crushed)
- 1 tablespoon Ginger Paste (freshly grated)
- 2 teaspoons Ground Coriander (toasted)
- 1 teaspoon Ground Cumin (freshly ground)
- 1 teaspoon Black Pepper (coarsely cracked)
- 1 teaspoon Paprika (for color)
- 2 tablespoons White Vinegar (to tenderize the fibers)
- 3 tablespoons Vegetable Oil
- 2 teaspoons Kosher Salt (adjust to taste)
For Serving and Garnish
- 1 tablespoon Sumac (for dusting)
- 1/4 cup Fresh Cilantro (chopped)
- 1 medium Red Onion (thinly sliced into rings)
- 4-6 pieces Lemon Wedges (for squeezing over the hot meat)
👨🍳 Instructions
-
1
Prepare the beef by trimming excess silver skin, but leave some fat as it provides essential flavor and moisture during the high-heat grilling process. Cut the beef into uniform 1-inch cubes.
-
2
Grate the yellow onions into a fine mesh sieve placed over a bowl. Use the back of a spoon to press out all the juice. Discard the pulp and keep the liquid; this onion juice is the secret to tenderizing without making the meat mushy.
-
3
In a large glass or ceramic mixing bowl, whisk together the onion juice, garlic paste, ginger paste, ground coriander, cumin, black pepper, paprika, vinegar, and oil.
-
4
Add the beef cubes to the marinade and toss thoroughly by hand to ensure every piece is well-coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight (8-12 hours) is highly recommended for the best texture.
-
5
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using traditional flat Afghan metal skewers (seekhs), ensure they are clean and dry.
-
6
Remove the meat from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
-
7
Thread the beef onto the skewers, alternating every 3 pieces of meat with a small piece of beef fat or tallow. Do not crowd the pieces too tightly; they should just touch.
-
8
Prepare your grill. For authenticity, use lump charcoal and wait until the coals are glowing red and covered with a thin layer of grey ash. You want high, direct heat.
-
9
Just before placing the skewers on the grill, sprinkle the salt evenly over all sides of the meat. Salting too early in the marinade can draw out moisture.
-
10
Place the skewers on the grill. Sear for 3-4 minutes on the first side until a deep brown crust forms. Flip and cook for another 3 minutes.
-
11
Continue rotating the skewers every minute for a total cooking time of 12-15 minutes, or until the beef reaches your desired level of doneness (medium-rare is ideal at 135°F/57°C).
-
12
Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.
-
13
Slide the meat off the skewers onto a bed of warm Afghan naan or flatbread. The bread will soak up the delicious juices.
-
14
Garnish generously with sumac, sliced red onions, and fresh cilantro. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use onion juice rather than chopped onions; the juice tenderizes the meat deeply without burning on the grill surface. Don't skip the pieces of fat between the meat; they baste the beef as they melt, preventing the lean cuts from drying out. For the most authentic flavor, use a charcoal grill rather than gas to achieve that signature smoky 'char-kebab' taste. If the meat feels tough, add a teaspoon of grated raw papaya to the marinade—it contains natural enzymes that break down tough proteins. Always rest the meat after grilling; cutting into it too soon will cause all the flavorful juices to run out.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or Lavash bread to wrap the meat. Pair with Salata Falat (Afghan salad) made of diced cucumbers, tomatoes, and onions. Provide a side of Green Chutney (made with cilantro, serrano peppers, and walnuts). Serve alongside a mound of aromatic Pallaw (Afghan rice pilaf). A cold glass of Doogh (savory yogurt drink with mint) perfectly cuts through the richness of the beef.