Cooking, Food

Wild Boar Seekh Kebabs

The Little Man wanted to try something different, so he picked out a package of ground Wild Boar while we were at Jungle Jim’s. I had picked up a couple of packages of seasoning mix while I was at the Crescent Market, and decided that we’d do kebabs since the kids liked them when we’d taken them for Lebanese food. To go with the kebabs, I made a batch of flatbread (would have been pita bread, but it didn’t puff like it was supposed to… so it made great flatbread. I have to figure that out another time) and a salad.


Wild Boar kebab recipe
Wild Boar Kebab on flatbread with a salad. Perfect for grilling out.

I made one small tactical error. I picked up Seekh Kebab seasoning, and followed the prep directions on the back, omitting the green chillies it called for. However, there was enough pepper in the seasoning that, as the First Reader and I mused afterward, it registered an easy 2.5 out of five on the heat scale. The Little Man did not approve. The Jr. Mad Scientist buried hers in Ranch Dressing and nommed it.

It’s got a LOT of flavor. It’s also not for those who can’t take the heat. I don’t want to think about what adding the green chillies would have done!

Wild Boar Seekh Kebabs


  • 1 Packet Kebab seasoning
  • 1 lb ground Wild Boar
  • 3-4 tbsp chopped garlic or garlic paste
  • 2-3 finely diced green chiles (I put in one mild Anaheim pepper)
  • For the Flatbread:
  • 2 1/4 tsp (one packet) bread yeast
  • 1 cup warm water
  • 1 c flour
  • 1 1/2 tbsp olive oil
  • 1 3/4 tsp salt
  • 2 c flour


  • Mix the meat, seasoning packet, garlic, and chillies in a bowl until the seasoning is homogeneous through the meat.
  • Take a small amount of the meat and pat it into a rough oblong on a cutting board to about 1/4 thick.
  • Place a skewer on the meat and roll the patty around it, squeezing gently to make it stick properly. Repeat until all the meat is used up. Don't make them too big - about a hand's breadth in length - so they will cook well.
  • Place over the fire on a grill and cook for about 20 min, turning carefully about every five minutes. They may start to fall apart so be careful.
  • Start the flatbread first.
  • For the flatbread, place the first three ingredients in a bowl, mixing well. Allow this spongy batter to sit for 10-15 minutes until bubbly (which shows the yeast is active).
  • Mix in the oil, salt, and one cup of the flour. Mix the final cup in slowly, until the dough forms a soft, sticky dough. Allow to rise until doubled in a covered, greased bowl. Punch down.
  • Cut the dough into about 8 sections, and roll out into rough oblongs on a floured surface.
  • Place the flatbread dough onto a hot griddle, cooking for about one minute on each side.
  • Put the flatbreads into a medium (350 deg f) oven on a cookie sheet while the rest are cooking. Remove from the oven and wrap in a clean tea towel until ready to serve.
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    Forming the kebabs onto skewers
    Kebabs on the grill
    Kebabs on the fire. You don’t want it too hot.

    I used a low to medium amount of charcoal for this, not wanting to cook the outside before the inside was done. You could also do this in the oven at a medium heat (about 300 deg F).

    The finished kebabs had a tendency to fall off the skewers, I suspect lamb or beef would have been better.
    Flatbread recipe
    Flatbreads! Very easy and useful.