🍢 Seekh Kebab Recipe Without Tandoor (Juicy & Smoky, 2026)

Seekh kebabs are the kings of South Asian barbecue — hand-pressed minced meat on skewers, smoky and juicy. No tandoor? No problem. This recipe works in the oven, on a grill, or even a hot pan.

Ingredients (makes 12)

• 500g minced beef or chicken (20% fat for juiciness)
• 1 onion, grated and squeezed dry
• 1 tbsp ginger-garlic paste
• 1 tsp each: red chili, cumin, coriander, garam masala
• 2 tbsp gram flour (besan), 1 egg
• Fresh coriander, mint, 2 green chilies — finely chopped
• Salt to taste

Method

1. Mix everything and knead 5 minutes until sticky. Chill 30 minutes.

2. Wet your hands, press meat around skewers in long sausage shapes.

3. Grill at 220°C for 12-15 minutes, turning once. For smoke: place a hot coal in the tray with a drop of oil and cover 2 minutes.

Tips

• Fat is flavor — lean mince makes dry kebabs.
• Squeeze all water from the onion or kebabs will fall apart.
• Serve with onion rings, lemon and mint chutney.

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