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Posted by on Jan 19, 2012 in Beef Recipes, Meat Recipes, Mutton Recipes | 7 comments

Seekh kabab / Beef shashlik / Seekh kebab – In Oven

Seekh kabab / Beef shashlik / Seekh kebab
By Rownak Jahan,
January 19, 2012
Prep Time: 10 minutes
Cook time: 40 minutes

seekh kabab

Seekh kabab / Beef shashlik / Seekh kebab is such a simple recipe. The main trick of melt in mouth kabab is how to marinate and how long marinate you are marinating it. After using right marination, if you don’t marinate for enough time , you will not get soft kabab. Don’t marinate less than 3 hours and more than 2 days. thanks for all the likes hope you will make it.


• 500 grams diced beef/ mutton

• 1 tablespoon vinegar

• 1 tablespoon green papaw/ papaya paste / meat tenderizer

• 1 teaspoon chilli powder

• 1/6 teaspoon turmeric powder

• 1/6 teaspoon cardamom powder

• 1/6 teaspoon cinnamon powder

• ½ teaspoon coriander powder

•  1 teaspoon chick pea flour/besan(optional)

• 1 tablespoon oil

• Salt to taste

• 4-5 bamboo/metal skewers



How to make:

1. Mix all ingredients except oil and let it marinated for 3-4 hours or overnight.

2. Mix oil and skewer those.

3. You can  pan fry it, put BBQ OR Preheat the oven 220˚c and when the oven is ready, place the skewer on aluminium foil and cook it about 35-40 minutes. Last 5 minutes grill it and brush the marinated juice from meat over skewers.

4. Take out seekh kabab/ beef shashli /seekh kebab from oven and let it cool down for 2-3 minutes.

5. Serve seekh kabab/ beef shashli /seekh kebab with fresh green salad.


1.If you are using bamboo skewers, soak them in water about 30 minutes.

2. Make paste of green papaya with skin.

2. I used besan in this recipe which is optional, but it gives stickiness. Try it please.

3. If you are using pan, just brush with bit oil.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Awesome! Love the are looking great!

  2. Awesom i love your recipe.
    APU Ami apnar chum chum recipe dekhe banalama ato vhalo hoyeche.thank you apu thank you so much.

    • Nice to hear that. Please share your experience about my recipe…

  3. Hi, it’s me again. I just would like to know what should I use in stead of pawpaw paste? I live in Kazakhstan where we don’t get pawpaw.What do mean by grill for 5 minutes? Can you please explain the grilling part. Thanks in advanced.

    • Hi Zamena! you can use white vinegar or Greek yogurt instead of papaw/ papaya. you need to cook it about 35 minutes, last 5 minutes will be on grill which will make your kebab little bit burn outside and keep the tenderness inside. I think you have grill option in your oven. Thanks.

  4. Gas chulai ki kore korbo details bolben?

    • pan-e korben. .. grill pan hole bhalo . na hole ruti bhajar taway korben . Thanks.

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