Restaurant Style Beef Seekh Kebabs (Oven Baked!)

5 from 1 vote

Restaurant Style Beef Seekh Kebabs (Oven Baked!)

These restaurant style beef seekh kebabs are a delicious, flavor-packed way to use humble ground beef. Packed with bold Indian and Pakistani flavors, these juicy kebabs are sure to be a family hit any day of the week!

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: air fryer seekh kebabs, baked seekh kebabs, beef kebabs, beef seekh kebabs, oven baked kebabs

Servings: Kebabs

Calories: 305kcal

Author: Sunena

Equipment

Ingredients

2 lb Ground beef 80/20 fat content
1 Yellow onion grated, liquid drained
1 Jalapeno pepper finely minced
2 tablespoon Ginger & garlic paste
1 tablespoon Garam masala
1 tablespoon Chaat masala
½ tablespoon Kashmiri Chilli Powder
½ tablespoon Amchur powder
1 ½ teaspoon Tandoori masala
½ tablespoon Kosher salt or to taste

Instructions

Mix the ground beef with the grated onion, chopped chilies, and dried spices in a large mixing bowl. Mix the ground beef mixture with your hand until the fat starts to stick to your palm as you mix the meat.
2 lb Ground beef, 1 Yellow onion, 1 Jalapeno pepper, 2 tablespoon Ginger & garlic paste, 1 tablespoon Garam masala, 1 tablespoon Chaat masala, ½ tablespoon Kashmiri Chilli Powder, ½ tablespoon Amchur powder, 1 ½ teaspoon Tandoori masala, ½ tablespoon Kosher salt
Take a ½ cup portion of the meat and roll a smooth ball between your two palms.
Place the ball of meat onto a flat surface, and start to roll the meat into a log, kebab shape. Keep rolling the meat until it is the same thickness all around.
Once the kebab is your desired shape, length, and thickness, carefully push the skewer through the middle of the rolled kebab. Once the skewer is in, give the kebab one more gentle roll to seal the meat around the skewer.
Arrange the skewers on a large baking sheet, and spray lightly with cooking spray. Place the tray under the preheated broiler. Broil the kebabs for 5-7 minutes per side, turning carefully with tongs to char all sides of the kebabs.
Carefully remove the skewers from the kebabs using tongs or a tea towel, and serve.

Notes

Use cold ingredients: It is best to use cold ground beef when making the kebab meat mixture. This will help bind the meat together which makes for easier shaping and skewering.
Let the meat mixture rest: If you find the kebab meat mixture is too soft, cover the bowl and place it in the fridge for 30-45 minutes. This will chill the meat and solidify some of the fat.
Soak skewers: I recommend using metal skewers as they conduct heat into the middle of the kebabs. If using bamboo skewers, be sure to soak them for at least 1 hour before using them to avoid burning in the oven.

Nutrition