Seekh Kabobs

Prep Time
Cook Time
Ready In

"From the Penzey's Spice newsletter, a recipe by Saleem Khan. Haven't made these yet, but these kabobs originated from a Pakistani recipe. They sound wonderful! TIME DOES NOT INCLUDE 3 HOURS MARINATING TIME!!! The chickpea flour is also called Besan, or garbanzo flour."

Original recipe yields 4 servings
  • Note: use as much chili as you want - from 1/2 tsp on up - depending on your heat tolerance/desire!)


  • Serving Size: 1 (198.7 g)
  • Calories 700.1
  • Total Fat - 56.1 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 126.2 mg
  • Sodium - 1303.2 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 0.4 g
  • Protein - 40 g
  • Calcium - 139.4 mg
  • Iron - 8 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl, combine all of the ingredients except the oil. Mix well with your hands.

Step 2

Refrigerate for 2 1/2 to 3 hours.

NOTE: If using wooden skewers, soak the skewers in water for the last 30 minutes of the marinating time.

Step 3

Add the oil and mix well. Roll the meat into small, round meatballs.

Step 4

Thread 3 or 4 meatballs onto a skewer, leaving a bit of space between each. Dip your hands in water to prevent sticking, and flatten the meatballs in a thin layer around each skewer.

Step 5

Grill over low heat, turning the skewers at least once, after about 5 minutes, until the meat turns to brown on both sides. Don’t overcook or they will not be as deliciously tender.

Tips & Variations

  • Skewers, metal or wood


Mia in Germany

Great recipe! The spice mix is perfect - I only reduced the heat considerably... We loved this, and I'll make it again! thanks for sharing. Made for CQ 2017 / Himalaya Region for the Happy Campers

review by:
(14 Aug 2017)