Seekh kebab

Seekh kebab is a skewered kebab of spiced minced meat, shaped around a long metal skewer and cooked over charcoal or in a tandoor. It is one of the most widely eaten kebabs in Pakistan.

What it really is

Seekh kebab is made from minced beef, mutton or lamb, or chicken, mixed with grated or finely chopped onion, ginger, garlic, green chillies, fresh coriander and mint, and spices such as cumin, coriander, garam masala and black pepper. Some cooks add gram flour or chickpea flour to bind the mixture, and a little yoghurt or fat to keep it moist. The mince is kneaded until smooth, pressed firmly around flat skewers in long sausage shapes, and grilled over hot charcoal, turned until browned and cooked through.

The name refers to the skewer (seekh, meaning spit or rod), which separates it from shami kebab, a flattened patty of minced meat and lentils, and from boti kebab, which uses cubes of meat rather than mince.

How it's served

• Served hot off the skewer, usually two or three pieces per portion.
• Eaten with naan or paratha, with sliced onion, green chutney and lemon wedges.
• Often sold from roadside grills and at barbecue restaurants in the evening.
• Sometimes slid off the skewer onto a plate and eaten with the fingers or a knife and fork.

How to write it on the menu

• Name the meat on the menu (beef, mutton, lamb or chicken), since the cut and fat content differ.
• State that it contains gram flour or wheat if a binder is used, and that it may contain dairy from yoghurt or butter.
• Specify the heat level, because green chillies are a standard ingredient.
• Note the cooking method as charcoal-grilled skewered kebab to distinguish it from shami or boti kebab.