Beef Seekh Kebab Recipe – Anardana & Spice-Crusted Indian Patties

Last Updated on 2 months by Neha Deshmukh

Beef Seekh Kebab Recipe – Anardana & Spice-Crusted Indian Patties

Hey everyone! If you’re anything like me, you absolutely love a good seekh kebab. There’s just something so satisfying about those juicy, flavorful patties, especially when paired with a cooling yogurt dip and warm naan. I first made this recipe trying to recreate the seekh kebabs from my local Indian restaurant, and honestly? I think I’ve come pretty close! This version is packed with anardana, which gives it a lovely tangy twist. Let’s get cooking!

Why You’ll Love This Recipe

This Beef Seekh Kebab recipe isn’t just delicious, it’s also surprisingly achievable at home. It’s bursting with aromatic spices, has a wonderful texture, and is perfect for a weeknight dinner or a special occasion. Plus, the anardana adds a unique flavor that will have everyone asking for the recipe. It’s a little bit of effort, but trust me, it’s so worth it.

Ingredients

Here’s what you’ll need to make these amazing kebabs:

• 1 lb ground beef (about 450g)
• 2 tbsp dried pomegranate seeds (anardana)
• 3 tbsp coriander seeds
• 1.5 tsp cumin seeds
• 0.5 tsp carom seeds (ajwain)
• 1.5 tsp red chili flakes
• 2 green chili peppers, finely chopped
• 0.5 cup red onion, finely chopped (about 75g)
• 0.25 cup spring onions, finely chopped (about 30g)
• 1 tomato, finely chopped
• 1 egg
• 0.25 cup corn flour or gram flour (besan/makki ka atta)
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp salt

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Anardana (Dried Pomegranate Seeds): This is the star of the show! It adds a lovely tartness that balances the richness of the beef. If you can’t find it, you can try substituting with a tablespoon of lemon juice, but it won’t be quite the same.
• Carom Seeds (Ajwain): Don’t skip these! They have a unique, slightly bitter flavor that aids digestion and adds a wonderful aroma. They’re a staple in Indian cooking, especially for savory dishes.
• Corn/Gram Flour – Besan/Makki ka Atta: This acts as a binder, helping the kebabs hold their shape. I often use corn flour for a lighter texture, but gram flour (besan) adds a more traditional flavor. You can even use makki ka atta (cornmeal) for a rustic touch! About 30-40g of flour is perfect.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s bloom those spices. Toast the coriander seeds, cumin seeds, and carom seeds in a dry pan over medium heat until fragrant – about 2-3 minutes. Be careful not to burn them! Then, coarsely grind them together with the dried pomegranate seeds.
2. Next, dry roast the corn/gram flour in the same pan until it smells nutty and slightly golden. This takes about 5-7 minutes. Let it cool completely.
3. Now for the prep work. Finely chop the onions, tomatoes, green chilies, garlic, and ginger. A food processor makes this so much easier, but chopping by hand works too!
4. Time to combine everything! In a large bowl, add the ground beef, spice mixture, chopped vegetables, egg, flour, and salt. Now, the fun part – kneading! You’ll need to knead vigorously for about 5-7 minutes until the mixture becomes stringy and well combined. This is key for a good texture.
5. Shape the mixture into thin patties, about 1/3 inch (8mm) thick. Or, if you’re feeling fancy, use the smash burger method and directly form them on a hot skillet.
6. Heat some oil in a pan over medium heat. Fry the patties for 3-4 minutes per side, until they have a lovely crisp exterior but are still juicy inside.
7. Drain the kebabs on paper towels to remove any excess oil. Serve immediately!

Expert Tips

• Don’t overwork the meat! Over-kneading can make the kebabs tough.
• Make sure your pan is hot before adding the patties. This will help them get a nice sear.
• A little bit of oil in the mixture itself (about a tablespoon) can help keep them moist.

Variations

• Spice Level: Adjust the amount of red chili flakes and green chilies to your liking. My family prefers a milder flavor, so I usually use just one green chili.
• Gluten-Free Option: Simply use a gluten-free flour blend instead of corn flour or gram flour.
• Festival Adaptations: These kebabs are perfect for Eid or Diwali celebrations. They’re always a hit with my friends and family during these festivals!

Serving Suggestions

Serve these Beef Seekh Kebabs hot off the pan with:

• Warm naan bread
• A cooling yogurt sauce (raita)
• A fresh salad with sliced onions and cucumbers
• A squeeze of lemon juice

Storage Instructions

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispness. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

1. What is the best type of meat to use for Seekh Kebabs?

Traditionally, seekh kebabs are made with lamb or beef. I prefer beef for its flavor, but lamb works beautifully too! You want a cut that’s not too lean, as a little bit of fat adds to the juiciness.

2. Can I make these kebabs ahead of time?

You can definitely prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Just shape and fry them right before serving.

3. What is Anardana and can I substitute it?

Anardana is dried pomegranate seeds, and it adds a unique tangy flavor. If you can’t find it, you can try substituting with a tablespoon of lemon juice, but it won’t be quite the same.

4. How do I get the kebabs to stay on the skewers while grilling?

These are pan-fried, so no skewers needed! But if you want to grill, make sure the mixture is well-bound and lightly oil the skewers before threading the kebabs.

5. What is the purpose of adding corn/gram flour to the mixture?

The flour acts as a binder, helping the kebabs hold their shape during cooking.

6. Can I bake these kebabs instead of frying?

Yes, you can! Preheat your oven to 375°F (190°C) and bake the kebabs on a baking sheet lined with parchment paper for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried kebabs, but they’ll still be delicious.