Pakistan's BBQ Heritage
Pakistani BBQ (barbeque) is a cultural institution. Whether it is the sizzling seekh kebabs on a roadside cart or a grand barbeque platter at a wedding, live coal cooking is embedded in the country's culinary identity.
Seekh Kebab
The seekh kebab is minced meat (usually beef or lamb) mixed with herbs, green chilli, ginger and spices, then shaped around a flat metal skewer and grilled over live coal.
Key characteristics:
- Outer crust slightly charred, interior juicy
- Served with paratha or naan, mint chutney and raw onion rings
- Best eaten immediately off the grill
Chicken Tikka
Chicken tikka is bone-in chicken marinated in yoghurt, lemon juice and spices for at least 4–6 hours before grilling. The yoghurt tenderises the meat and helps create the characteristic char marks.
Key characteristics:
- Bright reddish colour from paprika and chilli powder
- Smoky exterior, tender interior
- Pairs brilliantly with raita and fresh green chutney
Chapli Kebab
The chapli kebab originates from Peshawar and is arguably the most flavourful of all Pakistani kebabs. It is a flat, disc-shaped kebab made from coarsely minced beef with pomegranate seeds, tomatoes, coriander seeds and fresh herbs.
Key characteristics:
- Flat and wide — unlike the cylindrical seekh
- Pan-fried in tallow (clarified fat) for richness
- Served with naan and yoghurt dip
Our BBQ at Al Haaj Tahir Madni
All our BBQ is prepared over live charcoal for authentic smoky flavour. We offer:
- Seekh kebab (beef or chicken)
- Chicken tikka
- Chapli kebab
- Mutton boti
- Mixed BBQ platter
Call 0318-3000329 to order or visit us at Main 15 Number Stop, Orangi Town.
