Marwari Mutton Seekh Kebab

Instructions

1. 1

   Prepare the Kebab Mixture

   • In a dry pan over low heat, lightly roast the besan (gram flour) for 2-3 minutes until it becomes aromatic. This removes the raw taste. Set aside to cool.
   • In a large mixing bowl, combine the mutton mince, dry-squeezed chopped onion, ginger-garlic paste, green chillies, chopped coriander, and mint leaves.
   • Add the cooled roasted besan and all the dry spices: red chilli powder, coriander powder, roasted cumin powder, garam masala, turmeric powder, and salt.
   • Add the lemon juice. Mix all ingredients gently with your hands until just combined. Overmixing can make the kebabs tough.
2. 2

   Rest the Mixture

   • Cover the bowl with plastic wrap and refrigerate the kebab mixture for at least 30 minutes, or up to 2 hours. This step is crucial for the flavors to meld and helps in shaping the kebabs.
3. 3

   Smoke the Mixture (Dhungar Method - Optional)

   • After resting, make a small well in the center of the mutton mixture. Place a small steel bowl or a piece of onion peel in it.
   • Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
   • Carefully place the hot charcoal into the small bowl. Pour 1 teaspoon of ghee over the charcoal.
   • As it begins to smoke profusely, immediately cover the main bowl with a tight-fitting lid. Let it sit for 10-15 minutes to infuse the mixture with a smoky flavor.
4. 4

   Shape the Kebabs

   • Remove and discard the charcoal bowl. Gently mix the mutton mixture once more.
   • Divide the mixture into 12 equal portions. Lightly grease your palms with a little oil or ghee.
   • Take one portion and press it firmly onto a metal or pre-soaked wooden skewer, shaping it into a long, cylindrical kebab about 4-5 inches long.
   • If you are pan-frying without skewers, shape them into slightly flattened ovals. Repeat with the remaining mixture.
5. 5

   Cook the Kebabs

   • For Grilling: Preheat your grill to medium-high. Place the skewers on the grill rack. Cook for 10-12 minutes, turning every 2-3 minutes and basting with ghee, until they are evenly browned and cooked through.
   • For Pan-Frying: Heat 2-3 tablespoons of ghee in a non-stick skillet or pan over medium heat. Carefully place the kebabs in the pan, ensuring not to overcrowd it. Cook for 10-12 minutes, turning them gently with tongs until all sides are golden brown and the inside is cooked.
6. 6

   Serve

   • Once cooked, carefully remove the kebabs from the skewers or pan.
   • Serve hot with mint-coriander chutney, pickled onions (lachha pyaz), and lemon wedges.