Sikh Kabab Recipe Juicy Seekh Kebabs

 Sikh Kabab is one of the most popular South Asian dishes, loved for its smoky aroma, juicy texture, and rich spices. Whether you’re using beef, mutton, or chicken, this recipe will help you make perfectly shaped and flavorful kebabs just like restaurant-style BBQ.

Ingredients for Sikh Kabab

• 500g minced meat (beef, mutton, or chicken – finely ground)

• 1 medium onion (very finely chopped, water squeezed out)

• 2 tbsp fresh coriander leaves (finely chopped)

• 2 tbsp fresh mint leaves (finely chopped)

• 1-2 green chilies (very finely chopped)

• 1 tsp ginger-garlic paste

• 1 tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp garam masala powder

• ½ tsp cumin powder

• 1 tsp coriander powder

• Salt to taste

• 1 tbsp oil or ghee (for the mixture)

• Extra oil or ghee (for brushing while grilling)

Step-by-Step Method

Step 1: Prepare the Onion

• Take one medium-sized onion and chop it very finely.

• Place the chopped onion in a clean kitchen towel or sieve.

• Squeeze out all the excess water completely.This step is very important! If you don’t remove the water, the kebab mixture will become loose and won’t hold its shape.

• Step 2: Chop the Herbs and Green Chilies

  • Finely chop the fresh coriander leaves, mint leaves, and green chilies.

  • The finer you chop them, the better they will mix into the meat without creating lumps.

  Step 3: Combine All Ingredients

  • In a large mixing bowl, add:

    1. The minced meat

    2. Squeezed dry onion

    3. Chopped coriander, mint, and green chilies

    4. Ginger-garlic paste

    5. All the dry spices: red chili powder, turmeric, garam masala, cumin, coriander powder, and salt

    6. 1 tbsp oil or ghee

  • Mix everything well using your hands for at least 5–7 minutes 

  • This helps bind the meat and makes the kebabs soft and juicy.

  Step 4: Rest the Mixture

  • Cover the bowl and refrigerate the mixture for 30 minutes.

  • This allows the flavors to combine and helps the meat firm up, making it easier to shape on skewers.

  Step 5: Shape the Kebabs

  • Lightly oil your hands so the mixture doesn’t stick.

  • Take a small portion of the mixture and press it onto a skewer, shaping it into a long, even kebab.

  • If you don’t have skewers, you can shape them by hand into cylindrical kebabs.

  Step 6: Cook the Sikh Kababs

  • Grilling Method: Preheat the grill or BBQ. Cook the kebabs for 12–15 minutes, turning occasionally and brushing with oil or ghee until evenly browned.

  • Oven Method: Preheat the oven to 180°C (350°F). Bake the kebabs for 20–25 minutes, flipping halfway through and brushing with oil.

  • Pan-Fry Method: Heat a little oil in a non-stick pan and cook the kebabs on medium heat until golden brown on all sides.

  Tips for Perfect Sikh Kabab

  • Always squeeze out the onion water to prevent a runny mixture.

  • Knead the meat mixture well to help it bind and become smooth.

  • If the mixture feels too soft, add 1–2 tbsp of roasted gram flour or bread crumbs.

  • For extra juiciness, brush the kebabs with oil or melted butter while cooking.

  • Don’t overcook the kebabs; this can make them dry.

  Serving Suggestions

  • Serve hot kebabs with naan, roti, or paratha.

  • Add fresh salad, onion rings, and lemon wedges for a restaurant-style presentation.

  • Pair them with mint-coriander chutney or spicy tomato sauce.

  FAQs About Sikh Kabab

  1. Why do my kebabs fall off the skewer?

  If the mixture is too wet, add a little roasted gram flour or bread crumbs to bind it.

  2. Can I make chicken Sikh kabab the same way?

  Yes, but chicken mince is softer, so you may need extra binding like bread crumbs.

  3. How do I keep kebabs juicy?

  Add 1 tbsp oil to the mixture and avoid overcooking them.

  4. Can I freeze Sikh kabab?

  Yes, shape them and freeze on a tray. Once firm, store in a zip-lock bag for up to 1 month.

  5. Which chutney is best for Sikh kabab?

  Green mint-coriander chutney is the classic choice for kebabs.