Biscoff rocky road Prep: 15 mins | Cook: 5 mins | Total: 20 mins | Serves: Cuts into 16 squares When you think of the classic rocky road, you might picture a shop-bought treat that's often lacking in personality and flavor. But here’s the thing: making your own Biscoff rocky road at home elevates that beloved dessert into something truly special. With velvety Lotus Biscoff smooth spread mingling with rich white chocolate and crunchy pecans, each bite is a symphony of textures and tastes you simply can’t find in a store. The beauty of this recipe lies not only in its deliciousness but also in its adaptability. Whether you want to throw in some ginger biscuits for a spicy kick or add a handful of mini marshmallows to bring that classic sweetness, the options are endless. Plus, with just 15 minutes of prep and a quick melt on the stovetop, you can whip up this indulgent treat without br...
Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Serves: Makes 8 kebabs
The first time I experienced the mouthwatering delight of seekh kebabs was at a bustling street food market in Lahore. The aroma of spiced beef skewers sizzling over charcoal drew me in, and I was instantly captivated. I remember watching as the vendor expertly shaped the high-fat beef mince—so juicy and fragrant—into perfect cylinders, seasoned with aromatic spices like ground cumin, fresh coriander, and vibrant green chilies. Each bite was a burst of flavor, especially when paired with zesty chutney and a squeeze of lemon over crunchy raw onion rings.
Now, making seekh kebabs at home brings back that same excitement. With just a few key ingredients—like grated red onion and aromatic ginger—you can recreate that street-side magic right in your kitchen. Whether you’re grilling them for a weekend gathering or enjoying a cozy dinner, these Pakistani beef skewers are sure to impress and satisfy. Let's capture that essence of a lively market right on your plate!
Seekh kebab (Pakistani beef skewers)
Ingredients
500g minced beef with 20% fat content (refer to tip)
1 medium-sized red onion, finely grated with excess moisture removed (refer to tip)
5 cloves of garlic, crushed
20g grated ginger
3 green chilies, finely diced
30g fresh coriander, chopped finely
15g fresh mint leaves, chopped finely
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder, plus extra for serving
½ teaspoon garam masala
2 egg whites (reserve the yolks for another use)
1 tablespoon oil for basting, plus additional for brushing
1 teaspoon chaat masala
chutney, raw onion slices, and lemon wedges
yogurt
flatbreads, gluten-free if needed (optional)
bamboo or metal skewers
Instructions
Step 1
To kick off your seekh kebab adventure, grab a large mixing bowl and add your beef mince. Next, finely chop the onion, garlic, ginger, and green chillies, then toss them into the bowl along with fresh coriander and mint. Now, sprinkle in your spices and one teaspoon of fine salt. Using your hands, mix everything together thoroughly, ensuring that all the ingredients are evenly incorporated. You want a cohesive blend that feels slightly sticky—that’s the sign you’re on the right track! Take a moment to enjoy the fragrant aroma wafting up; it’s a wonderful start to these delicious skewers.
Step 2
To start, gently fold the egg whites into your meat mixture using a spatula or a wooden spoon. Aim for a uniform blend, but be careful not to overmix—this will help keep the texture light and tender. Once everything is nicely combined, cover your bowl with plastic wrap or a lid and place it in the fridge. Allow it to chill for at least 3 hours, but if you can, let it rest overnight. This resting period is essential as it allows the flavors to meld together and the proteins to firm up, making it easier for the mixture to adhere to the skewers when you’re ready to grill.
Step 3
To start, if you're using bamboo skewers, take a moment to soak them in cold water for about 30 minutes. This helps prevent them from burning on the grill. While they soak, you can prepare to assemble your kebabs.
Once the skewers are ready, wet your hands to make handling the mixture easier. Grab a generous handful of the meat mixture—aim for about 80 grams—and shape it into a long sausage form, about 12 to 15 centimeters in length. As you mold it around the skewer, press firmly and evenly to ensure there are no gaps. This will help the kebabs hold together while cooking.
When you’ve formed your first kebab, carefully place it on a plate and repeat the process with the remaining mixture. Keep going until all the mixture is used up. You’ll feel a sense of accomplishment as each kebab takes shape!
Step 4
To get those seekh kebabs perfectly cooked, start by heating a large griddle pan over high heat. If you have a barbecue, you can also use hot coals for that smoky flavor. Once the pan is hot, lightly brush the kebabs with a bit of oil to help them brown beautifully.
Carefully place the kebabs in the pan, making sure not to overcrowd it — you might need to cook them in batches. Let them sizzle for about 4-5 minutes on one side until they're nicely charred. When you flip them over, brush them with a touch more oil to keep them juicy. The goal is a lightly charred exterior while ensuring the inside is just cooked through. Avoid pressing down on the kebabs; let them develop that gorgeous color naturally. Once done, transfer them to a serving plate and sprinkle with chaat masala for that extra zing.
Now, slide the meat off the skewers and serve them with chutney, fresh raw onion rings, and lemon wedges for squeezing. A sprinkle of chili powder adds a nice kick! For a complete meal, consider serving them alongside yogurt and warm flatbreads. Enjoy the delightful flavors of your homemade seekh kebabs!
For the best texture in your seekh kebabs, make sure to use beef mince with about 20% fat. This fat content keeps the kebabs juicy and prevents them from drying out during cooking, giving you that delicious, tender bite you’re after.
Leftovers
To store your seekh kebabs, place them in a single layer in a shallow airtight container to prevent them from getting soggy. They’ll stay fresh in the fridge for up to three days. When you’re ready to enjoy them again, reheat in a skillet over medium heat for about 5 minutes, turning occasionally, to keep that delicious crust intact.
Make It Your Own
For a delightful twist, swap the beef mince for minced lamb for a richer flavor, and add a teaspoon of smoked paprika to give the kebabs a subtle smokiness that elevates every bite.
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