For a perfect, juicy, and flavorful seekh kabab, the key is using fatty minced meat and kneading it thoroughly to bind it together. This recipe works for either grilling over charcoal or cooking in a pan. 

Ingredients

For the kababs

• 1 lb (about 450 g) ground beef or lamb, with at least 15–20% fat
• 1 small onion, finely grated and squeezed of all moisture
• 1 inch piece of ginger, grated
• 4–5 garlic cloves, grated
• 2–3 green chilies, finely chopped
• 1 tbsp fresh mint leaves, finely
• 1 tbsp ghee or softened butter
• 1 tsp salt, or to taste
• 1 tsp red chili powder
• 1 tsp roasted and crushed cumin seeds
• 1 tsp roasted and crushed coriander seeds
• ½ tsp garam masala powder
• ¼ tsp black pepper 
• For assembly
• Metal skewers or pre-soaked wooden skewers
• Oil or butter for basting 
• Instructions
• 1. Prepare the mince mixture
• Extract moisture from aromatics: Place the grated onion, ginger, garlic, chopped green chilies, mint, and cilantro into a food processor. Pulse until finely chopped but not a paste. Squeeze the mixture firmly to remove as much excess liquid as possible. This prevents the kababs from falling apart.
• Combine ingredients: In a large bowl, add the ground meat and the squeezed onion and herb mixture. Add all the spices: salt, red chili powder, crushed cumin seeds, crushed coriander seeds, garam masala, and black pepper.
• Add fat and bind: Add the softened ghee or butter to the meat mixture. Vigorously knead the mixture by hand for several minutes until it becomes sticky and fibrous, and you see the fat form thin webs throughout.
• Chill: Cover the bowl and refrigerate the mixture for at least one hour to let the flavors meld and firm up. For best results, marinate overnight. 
• 2. Shape the kababs
• Prepare for shaping: Wet your hands with water or oil to prevent the meat from sticking.
• Form the kababs: Take a generous portion of the meat mixture (about a golf ball’s worth) and press it firmly onto a skewer.
• Shape and indent: Using your palm and fingers, gently shape the meat into a long cylindrical log along the skewer. Create indentations with your fingers to give the classic seekh kabab shape and to help them cook evenly. 
• 3. Cook the kababs
• Method 1: On a grill (traditional)
• Preheat: Light and heat your charcoal or gas grill to a medium-high temperature.
• Grill: Place the skewers on the hot grill. Cook for 10–12 minutes, turning them frequently to cook evenly on all sides.
• Baste: Toward the end of the cooking time, baste the kababs with a little melted ghee or oil for extra flavor and moisture.
• Finish: Cook until golden brown and cooked through. 
• Method 2: Pan-frying (stovetop)
• Heat pan: Place a large grill pan or non-stick skillet over medium-high heat and add 1–2 tbsp of oil or ghee.
• Fry: Place the kababs in the pan, ensuring they are not overcrowded. Cook for 10–12 minutes, rotating them to brown all sides.
• Reduce heat: Reduce the heat to medium-low and cook for another 5–6 minutes to ensure the inside is fully cooked.
• Serve: Remove from the pan and serve immediately. 
• Serving suggestions
• Serve your hot seekh kababs with a side of mint-yogurt chutney, sliced onions, and fresh naan or paratha. For an authentic experience, infuse the cooked kababs with smoke by placing a hot, oil-drizzled piece of charcoal in a foil cup in the covered serving dish for a few minutes. 
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