How to Cook Frozen Seekh Kabobs: Pan, Oven, Microwave

How do you cook frozen seekh kabobs at home?

Frozen seekh kabobs from RNK Foods go straight from the freezer to a pan, an oven or a microwave, with no thawing needed. In a pan they take 4 to 6 minutes on medium heat with a little oil or butter, in the oven 8 to 10 minutes at 375°F, and in the microwave 2 to 3 minutes. That is how families from Artesia to Long Beach and across Southern California get a kabob dinner on the table on a weeknight.

RNK Foods is the frozen-food line of the family behind the Ribs 'n' Kabobs restaurant at 18925 Norwalk Blvd, Artesia, CA 90701. Our Beef Seekh Kabobs and Chicken Seekh Kabobs are hand-mixed, hand-formed and grilled in our kitchen, then frozen in 1 lb packs. The recipes go back to 1999, so what you heat at home is the same kabob the restaurant serves. Because the kabobs are grilled before they are frozen, your job at home is to heat them through and bring back the char, not to cook raw meat. That is why the times below are short.

Which method gives the best result?

Each method works. Pick by how much time you have and what you want the kabob to be like. Not sure which pack to buy? Read beef vs chicken seekh kabobs.

Method	Heat	Time from frozen	Best for
Pan or skillet	Medium, a little oil or butter	4 to 6 minutes, turning	Grill flavor and a browned outside
Oven	375°F on a baking tray	8 to 10 minutes	Heating a whole pack at once
Microwave	High	2 to 3 minutes	Speed, lunch boxes, one or two kabobs
Outdoor grill	Medium, turn often	Watch the color	Backyard cookouts

The pan is the one we recommend for most dinners. The oven is better when you are heating a full pack for a family or a gathering. The microwave is fine when you want food in three minutes and are not fussy about a crisp outside.

How do you cook seekh kabobs in a pan?

1. Put a non-stick pan or skillet on medium heat and add a teaspoon of oil or a light brush of butter.
2. Place the frozen kabobs in the pan in a single layer. Leave a little space between them so they brown instead of steam.
3. Heat for 4 to 6 minutes, turning frequently so every side gets color.
4. Check that the center is steaming hot before serving.

This is the method that gets closest to the lava rock grill at the restaurant. The outside picks up a light crust, the fat renders a little and the kitchen smells like a kabob house. Do not turn the heat up high to go faster. The outside will scorch while the middle is still cold.

How do you cook seekh kabobs in the oven?

1. Preheat the oven to 375°F.
2. Lay the frozen kabobs on a baking tray. A sheet of foil or parchment makes cleanup easier.
3. Bake for 8 to 10 minutes, turning once halfway through if you want even color.
4. Serve as soon as they are steaming hot all the way through.

The oven is the quiet option. Nothing spits, you can heat a whole 1 lb pack at once and your hands are free to warm naan and slice onions. If you are feeding a crowd in Cerritos or anywhere in Orange County, two trays side by side get a lot of kabobs ready at the same time.

How do you microwave frozen seekh kabobs?

1. Put the frozen kabobs on a microwave-safe plate.
2. Microwave on high for 2 to 3 minutes.
3. Let them rest for a minute, then check that the center is steaming hot. Give them another 30 seconds if not.

Microwaved kabobs are soft rather than crisp on the outside. That is a fair trade on a busy day, and it works well for a kabob wrap or a lunch box. If you want both speed and a crust, microwave for 2 minutes and then finish in a hot pan for a minute on each side.

Can you grill them outdoors?

Yes. Because the kabobs are already grilled once, treat the backyard grill as a reheating step. Use medium heat, keep the kabobs away from the hottest part of the fire and turn them often so they warm through without drying out. A light brush of oil keeps them from sticking to the grate.

Should you thaw seekh kabobs before cooking?

No, you do not need to. Every time above is from frozen. If you prefer, you can thaw the pack in the refrigerator first. Thawed kabobs heat a little faster, so check them a minute or two early. Never thaw on the counter. Keep the pack frozen until you are ready to use it and use it within 6 months of purchase for the best quality.

Here is how we store them at home:

• Keep the pack in the main part of the freezer, not the door.
• Take out only what you need and return the rest to the freezer straight away.
• Once heated, eat the kabobs the same day.

How do you know when they are done?

The kabobs are done when they are steaming hot in the center. Cut one open the first time you try a new method. The middle should be hot, not just warm. For poultry, the USDA's general guideline is an internal temperature of 165°F, and a cheap food thermometer makes that a two-second check for the chicken kabobs. Beef kabobs should also be heated until piping hot throughout. Do not reheat the same kabob twice.

What do you serve them with?

Naan or pita, basmati rice, sliced onions with lemon, green chutney and a bowl of raita turn a pack of kabobs into a proper meal. We have a full guide on what to serve with seekh kabobs at home, with a weeknight plan and a weekend plan. Kabob wraps and kabob tacos are the two ideas our customers in Los Angeles County ask about most.

Where can you buy them in Southern California?

Order online from the RNK Foods menu and we ship in insulated packaging to California addresses with ZIP codes starting 900 to 935, which covers Los Angeles, Orange, San Diego, Riverside, San Bernardino, Imperial and Ventura counties. Orders above the threshold on our shipping policy ship free. You can also pick up at the Ribs 'n' Kabobs restaurant in Artesia. Both the beef and the chicken kabobs are 100% Zabiha halal, and the kitchen they come from is verified by HFSAA, the Halal Food Standards Alliance of America.