Seekh Kebab Skillet with Ground Beef

Ingredients

• 1½ lb Ground Beef
• 1 small onion, grated and SQUEEZED dry
• 3 cloves garlic + 1 tbsp ginger, minced
• 1 green chili, minced
• 1 tsp each: cumin, coriander, garam masala
• ½ tsp chili powder
• 3 tbsp cilantro + 2 tbsp mint, minced
• 1 egg yolk
• Naan, sliced onion, lemon, and yogurt, to serve

Method

1. Knead the Ground Beef with everything except the serving items until it turns sticky and pastes to the bowl, 2 full minutes — the knead is what makes kebabs hold instead of crumble.
2. Chill 15 minutes, then shape around skewers (or free-form into flat logs) with wet hands.
3. Sear in a lightly oiled screaming-hot skillet or grill pan, turning every 2 minutes, until charred outside and cooked through (160°F), 10–12 minutes.
4. Rest 3 minutes under foil.
5. Serve on naan with raw onion, lemon squeezed hard, and yogurt. The char-smoke-spice trifecta, no tandoor license required.