Every time Eid or a family BBQ rolls around, Halal Beef Seekh Kebab is the first thing I crave. The rich aroma of spices sizzling over hot coals or in a pan brings back memories of yummy family dinner parties where I can enjoy the juiciest kebabs! Whether you’re looking for a quick lunch, an Eid-ul-Adha feast, or an easy halal dinner recipe, this spicy, juicy halal beef seekh kebab hits the spot every time.
Hint: Its easier than you think!
Which ingredient substitutes make it a halal recipe?
To keep this recipe 100% halal, use halal-certified ground beef and ensure all spices and seasonings come from verified halal brands. I believe that it’s better to avoid pre-mixed kebab masalas unless they’re labeled halal. Some bouillon powders or flavoring agents may contain animal-based additives that aren’t halal, so it’s safer to mix your own spice blend.
Equipment Required
- Large mixing bowl
- Kabab skewers
- Charcoal grill or grill pan
- Frying pan (non-stick or cast iron)
- Food processor (if you want to mince meat at home)
- Silicone brush (for oiling)
- Kitchen gloves (for easier shaping)
Ingredients
- 1 lb halal ground beef
- 1 medium onion (grated and moisture-squeezed)
- 2 tbsp ginger and garlic paste
- 1–2 green chilies (finely chopped)
- 2 tbsp chopped cilantro
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili flakes (adjust to taste)
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp gram flour (helps bind)
- 1 tbsp lemon juice
- 2 tbsp oil (for brushing/grilling)
Directions
Step 1: Prep the beef mixture:
In a large bowl, mix the halal ground beef with all ingredients. Use your hands for best results—it really helps blend the spices evenly. I like to refrigerate the mix for 30 minutes; it firms up and is easier to mold.
Step 2: Shape the kebabs:
Wet your hands (you can also wear gloves) and take a small portion of the mixture. Roll it onto a skewer in a cylindrical shape, about 5–6 inches long.
Step 3: Grill or fry (depending on your preferred choice):
Grilling method:
Preheat your grill and oil the grates. Grill the kebabs over medium-high heat for 8–10 minutes, turning every 2 minutes. The outside should be nicely charred, and the inside fully cooked. You can use a water spray bottle if you experience any flare-ups.
Frying method:
Heat 2 tbsp oil in a non-stick frying pan on medium heat. Fry the kebabs for 7–9 minutes, turning to brown all sides. This method is ideal when you’re short on time or can’t grill outdoors.
Step 4: Check for doneness:
Cut one of the seekh kababs and check if its fully cooked from the inside. You’ll know it’s perfect when the juices run clear and the inside isn’t pink.
Step 5: Serve hot:
Immediately serve with mint chutney, lemon wedges, and naan or basmati rice.
Pro tip
To make juicy halal beef seekh kebab every single time, avoid overmixing the meat and don’t skip squeezing out the onion moisture. It’s important because it prevents sogginess. Here’s an easy way to squeeze the onion: after grating, place the onion in a cheesecloth or clean kitchen towel and squeeze hard to remove excess water. You can also add a pinch of smoked paprika when frying to mimic the grill’s smoky flavor.
How to store leftover halal beef seekh kebab
Let the kebabs cool completely, then store them in an airtight container. They’ll last:
- In the fridge: up to 3 days
- In the freezer: up to 2 months (wrap individually in foil or parchment and seal in a zip bag).
Pairing halal beef seekh kebab with other items
These kebabs go wonderfully with:
- Mint yogurt chutney or garlic sauce
- Warm naan or pita bread
- Biryani rice or zeera rice
- Strawberry lemonade (see my quick and easy recipe here)
FAQs for halal beef seekh kebab
Q: Can I bake seekh kebabs instead?
Yes! Bake at the temperature of 400°F for around 20 minutes. Broil the last 2 minutes for color.
Q: Can I make them ahead for Eid?
Absolutely—shape and freeze them raw. Grill or fry directly from frozen (just add 2–3 extra minutes).
Q: What if I don’t have skewers?
Shape them like sausage links and pan-fry or bake. They’ll still taste delicious!
Q: Are these kid-friendly?
Yes, just reduce the chili.
What’s your favorite way to serve these?
Do you love grilling your halal beef seekh kebab for Eid, or do you prefer a quick pan-fry for dinner? Share your experience below and let me know what you think about this recipe. Your tips might inspire someone else’s next meal!
Halal Beef Seekh Kebab Recipe (Easy Version)
This Halal Beef Seekh Kebab Recipe brings you juicy, flavorful kebabs made with perfectly spiced ground beef, grilled or pan-cooked to smoky perfection. It’s an easy and authentic dish that’s perfect for halal dinners, family gatherings, or weekend BBQs.
Equipment Required
- Large mixing bowl
- Kabab skewers
- Charcoal grill or grill pan
- Frying pan (non-stick or cast iron)
- Food processor (if you want to mince meat at home)
- Silicone brush (for oiling)
- Kitchen gloves (for easier shaping)
Ingredients
- 1 lb halal ground beef
- 1 medium onion (grated and moisture-squeezed)
- 2 tbsp ginger and garlic paste
- 1–2 green chilies (finely chopped)
- 2 tbsp chopped cilantro
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili flakes (adjust to taste)
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp gram flour (helps bind)
- 1 tbsp lemon juice
- 2 tbsp oil (for brushing/grilling)
Directions
- Prepare the Mixture:
Mix halal ground beef with all ingredients in a large bowl using your hands. Chill for 30 minutes to firm up the mixture. - Shape Kebabs:
With wet hands or gloves, shape small portions of the mix onto skewers into 5–6 inch cylinders. - Cook the Kebabs:
- Grill: Preheat grill, oil grates, and cook kebabs for 8–10 minutes, turning every 2 minutes. Watch for flare-ups.
- Fry: Heat 2 tbsp oil in a pan and cook for 7–9 minutes, rotating to brown all sides.
- Check Doneness:
Cut one kebab to ensure juices run clear and there's no pink inside. - Serve Hot:
Plate with mint chutney, lemon wedges, and naan or basmati rice.
Pro Tip:
Avoid overmixing and always squeeze out onion moisture using a cheesecloth. For a smoky flavor when frying, add a pinch of smoked paprika.
