Juicy, flavorful minced mutton kebabs, seasoned with a blend of aromatic spices and fresh herbs, then grilled to perfection. A classic Mughlai appetizer that's smoky, tender, and irresistible.
Prep30 min
Cook15 min
Servings4
Serving size: 3 pieces
474cal
23gprotein
9gcarbs
39g
Ingredients
500 g Mutton Keema (minced mutton, preferably with 20% fat)
1 medium Onion (finely grated and all water squeezed out)
A traditional Kashmiri pink tea with a unique savory flavor from salt and baking soda. This creamy, warm beverage, also known as Noon Chai, is a beloved classic from the Kashmir Valley, perfect for a cold morning.
Melt-in-mouth mutton seekh kababs with aromatic sheer chai – pure comfort food bliss!
This kashmiri dish is perfect for snack. With 731.6600000000001 calories and 40.93g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder (roasted)
1 tsp Red Chilli Powder (adjust to your spice preference)
1.25 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Oil (for grilling or pan-frying)
Instructions
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
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
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
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
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.
257cal
18gprotein
31gcarbs
9gfat
Ingredients
3 tbsp Kashmiri Tea Leaves (Also known as samovar tea. Essential for the pink color.)
3 cup Water (For brewing the tea concentrate.)
1.5 cup Cold Water (For shocking the tea. Can substitute with ice cubes.)
0.25 tsp Baking Soda (Crucial for the chemical reaction that creates the pink color.)
0.75 tsp Salt (Adjust to taste.)
2.5 cup Whole Milk (For a creamy texture. Can be substituted with low-fat milk.)
4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
1 pcs Star Anise (Optional, for a subtle warm spice note.)
1 tbsp Pistachios (Slivered, for garnish.)
1 tbsp Almonds (Slivered, for garnish.)
Instructions
1
Brew the Tea Concentrate (Kahwa)
In a saucepan, combine 3 cups of water, Kashmiri tea leaves, baking soda, crushed cardamom pods, and star anise (if using).
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. The liquid should reduce by about half and turn a deep reddish-brown color.
2
Shock and Aerate the Tea
Remove the saucepan from the heat. Immediately add 1.5 cups of cold water or a handful of ice cubes to the tea concentrate.
Using a ladle, repeatedly scoop and pour the tea back into the pot from a height for 2-3 minutes. This process, called 'phhentna', aerates the tea and is crucial for developing the signature pink color.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot, discarding the used tea leaves and whole spices.
Place the pot with the strained concentrate back on the stove over medium heat.
Pour in the whole milk and add the salt. Stir to combine.