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Melt-in-your-mouth mutton kebabs from the royal kitchens of Awadh. Infused with aromatic spices and a hint of smoke, these are incredibly tender and flavorful, making them a perfect appetizer for any gathering.
For 4 servings
Prepare the Kebab Mixture
Infuse with Smoke (Dhungar Method - Optional)
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Melt-in-your-mouth mutton kebabs from the royal kitchens of Awadh. Infused with aromatic spices and a hint of smoke, these are incredibly tender and flavorful, making them a perfect appetizer for any gathering.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 482.45 calories per serving with 23.84g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Shape the Kebabs
Cook the Kebabs
Serve Hot
Replace mutton keema with chicken keema. Reduce the amount of papaya paste as chicken is naturally tender, and adjust cooking time as chicken cooks faster.
For a vegetarian version, use a base of grated paneer, mashed potatoes, or soya granules. Add more besan or breadcrumbs for binding.
For a lower-fat option, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway through. You can also cook them in an air fryer.
Mutton is a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is rich in heme iron, which is easily absorbed by the body and helps prevent anemia. Vitamin B12 is crucial for nerve function and the formation of red blood cells.
The blend of spices like ginger, garlic, and cardamom not only adds flavor but also possesses digestive properties that can help stimulate metabolism and soothe the stomach.
One serving of Awadhi Seekh Kebab (approximately 3 pieces) contains around 450-500 calories. The exact number can vary based on the fat content of the mutton and the amount of ghee absorbed during cooking.
They can be part of a balanced diet. They are an excellent source of high-quality protein and iron from the mutton. However, they are also high in saturated fat due to the mutton and ghee. For a healthier version, consider using leaner mince and baking or air-frying them.
This usually happens for two reasons: excess moisture or improper binding. Ensure you squeeze all water from the onions. The roasted besan acts as a binder. Also, kneading the mixture well and refrigerating the shaped kebabs before cooking helps them hold their shape.
Absolutely! If you don't have skewers, simply shape the mixture into small, sausage-like cylinders with your hands. They will cook just as well when pan-fried.
The Dhungar method is a traditional technique of infusing food with a smoky flavor using hot charcoal and ghee. While it's optional, it imparts a very authentic, restaurant-style smoky aroma that is characteristic of Awadhi cuisine. It is highly recommended for the best flavor.
Yes, you can prepare the mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. In fact, this allows the flavors to develop even more. Shape and cook the kebabs just before serving.