Seekh Kabab Recipe a Delicious Tasty Food with Wonderful Smell

Seekh Kabab Rod
Seekh Kabab

Last Updated on December 1, 2020 by Sultana Parvin

Kababs are specially roasted or smoky form recipes specially made for meat lovers. Seekh means thin rod, which is passed through small pieces or processed meat. As these thin rods are used for roasting beef or making the kabab it is named as seekh kabab. This type of kabab is found almost in every country as a very old and traditional food item. Here I described seekh kabab recipe so that you can make it at home easily.

In earlier days people used to roast animal meat directly over the fire flame. But now a day’s it is heated directly over the burner using iron rods. For smooth heat on all sides, charcoal, or some special type of wood made of rice-screen called ‘tush’ are used in the burner.

In South Asian countries, people visit kebab shop in the afternoon/evening for eating hot seekh kabab with paratha or naan. Seekh kabab recipe is rarely made at home as the recipe needs the special type of burner and different spices for marinating prior to cooking. Small and portable kabab burners are available in the market these days. You can use this for seekh kabab recipe. Sultana’s recipe guides you how you can make this recipe at home with little bit effort.

A good number of spices are required to marinate the seekh kabab prior to cooking. Marinating is important because the meat absorbs the spice contents during the marination. Then after, cooking on the burner is very simple.

Preparation time6 hours
Cooking time40-45 minutes
Total time6 hours 45 minutes

Ingredients for seekh kabab recipe

  • 1 kg beef (Boneless)
  • 2 teaspoon lemon juice
  • 2 teaspoon tomato paste
  • 4 tablespoon papaya paste
  • 2 tablespoon butter oil
  • 2 teaspoon hot spice powder
  • ½ cup yogurt
  • 2 teaspoon red chili powder
  • 2 teaspoon mustard paste
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic paste
  • 2 teaspoon ginger paste
  • 1 teaspoon salt


Step 1

Cut beef into cube sizes or if you want you can mince the beef. Wash and rinse it very well.

Step 2

Mix the beef with papaya paste, mustard paste, chili powder, hot spice powder, lemon juice, yogurt, ginger paste, garlic paste, cumin powder, tomato paste, and salt. Marinate the beef for 5-6 hours.

Step 3

Soak the stick in a cold water for 30 minutes. Pass the through 6-8 pieces meat one after another in each stick, called seekh (approx 5-10 mm size rod). Put sticks of beef in the hot smoke of the BBQ burner.

Step 4

Turn over the sticks for even heat on all sides. Once the beef pieces in the stick are roasted and oil dried up, apply butter oil. After 5 minutes, take the steaks out of the burner. Take out the roasted beef pieces off the sticks to the serving plate.

Serve with salad and naan or paratha, while seekh kababs are still hot. Its smell is so attractive that when you will pass through this you will want to eat it immediately.

If you like my seekh kabab recipe please share this recipe with your family and friends. I love to cook and like to share my delicious food recipes with my beloved friends.

Recipe by Sultana

*Happy Cooking*

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Sultana Parvin, the owner of this site ( is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana is widely experienced on different menu and food courses. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. of a wide variety of food items. In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Publications of Sultana Parvin: Sultana wrote a number of Recipe Books, among those following recipe books have been published in ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes ** Authentic Indian Vegetable Dishes **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.

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