Why This Recipe Works
Seekh kebabs are a staple in Pakistani cuisine, known for their juicy texture and bold, smoky flavor. Traditionally cooked over charcoal, this version uses the ProQ Smoker with ProQ Hickory Wood Chunks to infuse the kebabs with an authentic, deep smokiness.
Using ground beef with balanced fat content (20%), along with fresh aromatics like garlic, ginger, and coriander, ensures a perfectly moist and flavorful kebab.
Equipment Needed
- ProQ Smoker – Provides slow, steady heat and infuses deep smoke flavor
- Skewers – Metal preferred (if using wooden, soak for 30 minutes)
- Mixing bowls – For preparing the kebab mixture
- Tongs – For handling the skewers
- ProQ Thermometer – Ensures precise internal temperature
Key Products Used
- ProQ Smoker – Ensures slow, even cooking with optimal smoke infusion
- ProQ Hickory Wood Chunks – Adds rich smokiness
- Pure Fire Lump Coal – Provides steady, high heat for grilling
Ingredients (Serves 4-6)
For the Seekh Kebabs
- 1 kg ground beef (80% lean, 20% fat)
- 1 small onion, finely grated and excess water squeezed out
- 3 garlic cloves, minced
- 1 tbsp ginger paste
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- 2 tbsp fresh coriander, finely chopped
- 1 tbsp lemon juice
- 1 tbsp butter, melted (for basting)
For Serving
- Naan or paratha
- Mint yogurt chutney
- Sliced onions & fresh coriander
Step-by-Step Instructions
Step 1: Prepare the Kebab Mixture
- In a mixing bowl, combine ground beef, onion, garlic, ginger paste, cumin, coriander, garam masala, chili powder, smoked paprika, salt, black pepper, turmeric, and chopped coriander.
- Add lemon juice and mix well. Do not overmix—just combine until evenly distributed.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
Step 2: Preheat the ProQ Smoker
- Fill a charcoal chimney starter with Pure Fire Lump Coal and light.
- Once coals are fully ashed over, place them in the ProQ Smoker’s firebox.
- Add 2-3 ProQ Hickory Wood Chunks for a deep, smoky flavor.
- Open the bottom vents fully and set the top vent half-open to maintain 275°F (135°C).
Fire Management Tips:
- If the temperature drops below 250°F, open the bottom vent slightly.
- If it rises above 300°F, close the bottom vent slightly.
Step 3: Shape and Skewer the Kebabs
- Wet your hands to prevent sticking, then take a handful of the mixture and shape it around a skewer, forming a 6-inch log.
- Press firmly to ensure the kebab holds its shape.
- Repeat for the remaining mixture.
Step 4: Smoke the Seekh Kebabs
- Place the skewers directly on the smoker rack or use a skewer stand.
- Close the smoker lid and smoke at 275°F for 45-60 minutes.
- Rotate the skewers halfway through cooking for even smoking.
- Brush the kebabs with melted butter in the last 10 minutes for added moisture.
- Use a ProQ Thermometer to check that the kebabs reach 160°F (70°C) internally.
Step 5: Rest and Serve
- Remove the kebabs from the smoker and let rest for 5 minutes before serving.
- Serve hot with naan, mint yogurt chutney, sliced onions, and fresh coriander.
Expert Tips & Troubleshooting
How to keep kebabs from falling apart
- Do not overmix the meat—it should be well combined but not mushy.
- Chill the mixture for at least 30 minutes before shaping.
How to get extra smoky flavor
- Use ProQ Hickory or Cherry Wood Chunks for added depth.
- Keep the smoker lid closed as much as possible to trap smoke.
How to ensure juicy kebabs
- Use ground beef with 20% fat—leaner meat will dry out.
- Baste with butter in the final 10 minutes to lock in moisture.
Serving Suggestions & Variations
- Pair with garlic naan and a spicy mango chutney for extra flavor.
- For a healthier option, serve with grilled vegetables instead of bread.
- Swap beef for ground lamb or chicken for a different variation.
Pakistani-Inspired Smoky Beef Seekh Kebabs