Baked Seekh Kabab (Ground Meat Skewers)

Baked Seekh Kabab (Ground Meat Skewers)

These melt-in-the-mouth Seekh Kabab (Ground Meat Skewers) are seasoned with Pakistani herbs and spices, baked in the oven and then smoked with coal for a traditional bbq aroma. They are an absolute treat to devour.

Baked Seekh Kabab (Ground Meat Skewers)

Ever wanted to replicate the mouth-watering Seekh Kabab you eat at your local restaurant? And especially when we all don't have the luxury of a grill at home, neither the weather or time. Behold these gorgeous kababs that are baked in the oven and taste as heavenly.

Seekh Kababs are so versatile, don't you think? They can be used in so many ways. Put these delicious skewers into parathas/wraps or make a flavourful curry and add these kababs. You can also serve them as it is and have them with your favourite chutney. I absolutely love them! Easy and quick to make and yet so hearty. And this recipe is so close to what you get at your local grill place.

I make multiple batches of these skewers in advance and freeze them after baking. Whenever, I need them in lunch or dinner I re-heat in the microwave and serve it. They come in so handy even in Ramadan in Sehri or Iftari, since they are so fulfilling.

If you are interested in a step-by-step pictorial head over to my Instagram Highlight.

Baked Seekh Kabab (Ground Meat Skewers)



  • 500g mince meat (beef/mutton/veal) 
  • 1 small onion (finely chopped)
  • 1/4 cup fresh coriander (chopped)
  • 2 tbsp mint leaves (chopped)
  • 2 green chilies (chopped)
  • 2 tsp ginger garlic paste
  • 2-3 tbsp melted butter
  • 1 tsp or to taste salt
  • 1 tsp or to taste red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 egg
  • 1 slice of bread (soaked in 2 tbsp milk)
  • 1 tsp bbq tikka masala (optional)
  • 1 tsp seekh kabab masala (optional)


  1. Mix all the ingredients together with hand. If you have a food processor, grind everything together 2-3 times for extra smoothness.
  2. Leave for 3-4 hours in the fridge.
  3. Put the mince onto skewers in a long kabab shape.
  4. Preheat the oven at 220 C. Put the grill of your oven onto a tray covered with foil to catch any drips. Lightly oil the grill.
  5. Put the skewers onto the grill and brush it with oil. Put in the oven on the middle rack and bake for 20-30 minutes. Keep rotating sides to get an even brown colour. Also keep brushing with oil so that the kababs don't dry.
  6. Take out all the kababs when done in a pan with lid and give coal smoke. This adds a nice bbq flavour and I highly recommend it.
  7. Serve hot with lemon wedges, mint chutney and kachumber salad.


  • This recipe makes 12-15 medium sized kababs.
  • Soak wooden skewers in water for 4 hours in advance so they don't burn in the oven.
  • The ready-made flavouring is added just for an enhanced taste. I like experimenting with Shan/National/Laziza masalas. If you don't have the ones I have mentioned, you can use any other bbq or tikka flavouring you have or skip entirely.