Mutton Seekh Kebab with Sheer Chai

Instructions

1. 1

   Prepare the Kebab Mixture (10 minutes)

   • Grate the onion and place it in a cheesecloth or fine-mesh sieve. Squeeze or press firmly to remove every drop of water. This is the most critical step to ensure the kebabs bind well.
   • In a large mixing bowl, combine the mutton keema, squeezed onion, ginger-garlic paste, green chillies, coriander leaves, and mint leaves.
   • Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
   • Finally, add the lemon juice. Using your hands, mix everything thoroughly for 4-5 minutes until the mixture becomes uniform and slightly sticky, which helps in binding.
2. 2

   Process and Chill the Mixture (35 minutes)

   • Transfer the mixture to a food processor. Pulse 5-6 times for about 30 seconds, just until the mixture becomes finer and more paste-like. Avoid over-processing into a mush.
   • Scrape the mixture back into the bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). Chilling solidifies the fat, making the mixture firm and easy to shape.
3. 3

   Shape the Kebabs (10 minutes)

   • If using wooden skewers, soak them in water for 30 minutes to prevent burning.
   • Lightly grease your palms with oil or water to prevent the mixture from sticking.
   • Divide the chilled mixture into 12 equal portions.
   • Take one portion, roll it into a ball, then thread it onto a skewer. Gently press and shape it into a long, even cylinder (about 4-5 inches long) around the skewer.
4. 4

   Cook the Kebabs (12-15 minutes)

   • Preheat a grill, grill pan, or heavy-bottomed skillet over medium-high heat. Brush the surface lightly with oil.
   • Carefully place the skewers on the hot pan, leaving some space between them. Cook in batches if necessary to avoid overcrowding.
   • Grill for 10-12 minutes, turning every 2-3 minutes, until the kebabs are evenly browned with char marks and are cooked through.
   • In the last 2 minutes of cooking, brush the kebabs lightly with the remaining oil to keep them moist and give them a nice glaze.
5. 5

   Rest and Serve (5 minutes)

   • Remove the cooked kebabs from the pan and let them rest on a plate for a couple of minutes. This allows the juices to redistribute.
   • Gently slide the kebabs off the skewers.
   • Serve hot with mint-coriander chutney, onion rings sprinkled with chaat masala, and lemon wedges.