Bangladeshi Seekh Kabab Recipe with beef

Sheek kabab is too much hot, spice and masala. Specially Bangladeshi Sheek Kabab Recipe. Basically, we need around 15-20 types of masala to make this kabab. People make this kabab and like it, especially, during the eid season, everyone makes it at home. There are some mixed kabab spices which we can buy from a store.

After buying all a ready masala mix, there are too many steps to make this recipe. Here, I have described the easiest way for the Bangladeshi Seekh kabab recipe. All of the ingredients and making processes are described below briefly.

What is Sheek kabab?

Sheek kabab is one kind of marinated grilled meat. It is made at the price of the rod, which is called “Sheek” in Indian and Pakistani regiments. Though is made in a Sheek or piece of a rod, that’s why it gained its name as Sheek kabab.

Especially, there are many kinds and varieties of this Sheek kabab. But, here I will discuss only Bangladeshi Sheek kabab. It is made all over the country. It contains a limited amount of spice and hot. That’s why all types of people can eat this kabab and it is also tasty.

Know more about this Sheek Kabab here. 


Sheek Kabab Ingredients

To make this Bangladeshi Sheek kabab recipe, we will need some

  • Boneless fresh meat (without touching the water) 1 kg
  • Ginger paste – 2 tablespoon
  • Garlic paste – 2 tablespoons
  • Chili paste 1 tablespoon
  • Green papaya paste – 2 tablespoons
  • Sheek kabab masala – 2 tablespoons
  • Oil – 3 tablespoon
  • Besson – 4 tablespoon
  • Garam masala powder – 1 tablespoon
  • Plain yogurt 0.5 cup
  • Slat – according to taste
  • Paper powder- 1 teaspoon
  • Suger 1 teaspoon
  • Lemon juice – 1 tablespoon




Bangladeshi Sheek Kabab Recipe Making process

  1. First of all, take 1 kg of boneless meat into a bowl. Make sure the bowl is big enough, so we can mix it well. Besides, you should not wash this kabab in the water. If the meat is washed, it will leak water from the meat sold and the masala will not be appropriately mixed.
  2. Take a wooden hammer and beat the meat for a while. Make sure, the meat would become soft and spongy.
  3. After that, all of the masala including garam masala, Kabab masala, ginger paste, garlic paste, yogurt, and oil, except Besson. into the bowl. Mix it well for some while. Make sure, all of the masala and ingredients are mixed well and it reached into all of the parts.
  4. Then, spread the Besson into the bowl. It is better to put the Besson before cooking the meat.
  5. Now, cover the bowl with something and keep it aside for about 4-6 hours to marinate. At that time, the meat will be softer and the flavor will spread all over the meat and recipe.
  6. Finally, it is time to cook. We can make this in two ways, first, by frying in the oil. And another is by grilling into the coal or oven. It is better to coil into the coal, because, it gives a smoky flavor that cannot be gotten by frying.


Frying into the Stove:

  • First of all, take a pan and put some mustard oil into it. It is better if half of the meat beings under oil.
  • Then, take a piece of meat and pour it into the oven oil. Fry it for some while. You should be aware of boiling the meet properly. Also, be careful that it should not burn. 
  • Finally, it is ready to serve, and enjoy the meal


Grilling into the coal:

  • First, take some coal. Fire into this coal. Take a fan and air on the coil. It will help to make the fire better.
  • Then, take a piece of rod and pour some piece of meat into the rod.
  • After that, put that rod over the coal. Grill it for some while. Sprinkle some oil upside the meat. It will make the recipe spicier and will enhance the smoke flavor.
  • Finally, it is ready to serve.


See the detailed making process here.

How Bangladeshi Sheek Kabab Recipe is so popular??

Basically, kabab is not an ancient Bangladeshi recipe. We got this recipe after the Muslim empire. They came to this recipe in the Indian subcontinent including India, Bangladesh, and Pakistan.


By adding and improving the taste, Bangladeshi people make it something different than the original regiment. It Is some less spice and is very rich in flavor. Because Bangladeshi masala and spices are too much flavorful than those of any other country. That’s why it is a very popular recipe not only in Bangladesh but also all over the world.

Recent Posts