Seekh kebabs, a Pakistani grilling classic, are made by shaping spiced ground beef around skewers and grilling it. Cumin and fresh herbs add depth, and the kebabs are served with bread and mint chutney.
Mix all the ingredients thoroughly until sticky, then chill for 20 minutes.
With wet hands, take a handful of the mixture and press it around each skewer in a long cylinder.
Grill the skewers or cook them under the oven broiler over medium-high heat for 12–15 minutes, turning until browned on all sides.
Serve hot with bread and mint chutney.
The raw mixture can be refrigerated for 1 day or frozen for 2 months. Cooked kebabs keep in the refrigerator for 3 days.
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