• 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1/2 small to medium  onion
  • 4 small green chili peppers
  • cilantro leaves
  •  mint leaves
  • 1 lb (454 g) ground beef
  • 1 1/2 tsp  salt
  • 1 tbsp (5-6 garlic cloves) crushed garlic
  • 3/4 tbsp crushed ginger
  • 1 tsp freshly ground black pepper
  • 1/2 tsp red chili flakes
  • 1 tsp garam masala
  •  neutral oil (for searing)
  • Kebab skewers
seekh kebab


1. Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often, for 2-3 minutes. The seeds will deepen in colour and become highly aromatic. Remove from heat, allow to cool slightly, and grind to a powder in a spice grinder or mortar and pestle.

2. Strain and pat out any excess moisture from the ground beef and place into a large bowl. Add the onion, cilantro, mint, and green chilli peppers to a food processor.

3. Add the salt, garlic, ginger, black pepper, red chilli flakes, garam masala, toasted & ground cumin & coriander. Mix well.

4. Using gloved hands, knead for 3-4 minutes. Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight.

6. Using oiled hands take around 1/4 cup of the meat and form into a hearty round shape. Run the kebab skewers through the meat and use your hands to form a sausage-like shape around the skewer. It should come to 5-6 inches long.

7. Heat pan with oil and let cook for 6-7 minutes.