hira_tahir_khan Facebook and Instagram ad

hira_tahir_khan ran this video ad since Jun 26, 2026, 134 days so far, targeting United Kingdom.

First seen

Jun 26, 2026

Running for

134 days

Format

Video

Call to action

Visit Instagram profile

Niche

Food and drink

Countries

1 targeted

Page likes

Ad copy

✨ Sheet Pan Seekh Kebabs ✨ These juicy, smoky seekh kebabs are packed with flavour, super easy to make, and perfect for meal prep! 🤍 Ingredients: • 500g lean beef mince (5% fat) • 500g chicken mince (5% fat) • ¾ packet Shan Seekh Kebab Masala • 1 tsp chicken salt • 1 tsp garam masala • ½ tsp black pepper • 2 tsp crushed roasted coriander seeds • 1 tsp crushed roasted cumin seeds • 1 tbsp finely chopped ginger • 2 tbsp finely chopped garlic • 1 large onion, finely chopped and well squeezed to remove all excess water • 1 small to medium onion, thinly sliced and fried until golden brown • 1 handful fresh coriander • 1 handful fresh mint • 1 green chilli (or more, to taste) • 1 tsp desi ghee Method: 1. Thinly slice one small onion and fry it until beautifully golden brown. Let it cool before adding it to the mixture. This is one of the secret ingredients that gives the kebabs incredible flavour and juiciness. 2. Add all the ingredients to a large bowl. 3. Knead the mixture really well until it becomes smooth and dough-like. This step is the biggest secret to getting soft, juicy seekh kebabs! (I use my stand mixer, but you can easily do it by hand.) 4. Cover and marinate for 4–5 hours, or overnight for the best flavour. 5. Line a baking tray with baking paper and lightly grease it. 6. Spread the kebab mixture evenly over the tray, pressing it down with your hands or a spatula. 7. Make horizontal grooves across the mixture, then cut vertical lines with a spatula to mark out the seekh kebab portions. 8. Bake in a preheated 220°C oven for 35 -50 minutes. 9. After about 20 minutes, you’ll notice quite a bit of liquid in the tray. Carefully pour out about 70% of the liquid, leaving the remaining juices behind to keep the kebabs moist. 10. Return the tray to the oven for another 10–15 minutes, until most of the remaining liquid has evaporated and the kebabs are cooked through while staying perfectly juicy. Serve with hari chutney, imli chutney, sliced onions, lemon wedges, or wrap them in high-protein, low-carb wraps for a delicious protein-packed meal. 📌 Save this recipe and tag me if you try it. Love, Hira 🤍

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Instagram🇬🇧 United Kingdom

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