Awadhi Seekh Kebab
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
- In a large mixing bowl, combine the mutton keema, raw papaya paste, ginger-garlic paste, finely chopped and squeezed onion, green chilies, coriander leaves, and mint leaves.
- Add all the dry spice powders: kebab masala, red chili powder, turmeric powder, mace powder, green cardamom powder, and salt. Add the optional rose water.
- Using your hands, knead the mixture for 5-7 minutes. This process is crucial for developing the proteins, which helps in binding and creates a tender texture.
- Finally, add the roasted besan and mix until it is well incorporated. Cover the bowl and let the mixture rest for at least 30 minutes in the refrigerator for the flavors to meld.
Infuse with Smoke (Dhungar Method - Optional)
- After resting, make a small well in the center of the kebab mixture. Place a small steel bowl or a piece of onion skin in it.
- Heat a small piece of charcoal over a direct flame using tongs until it is red hot.
- Carefully place the hot charcoal in the bowl. Pour 1 tsp of ghee over the charcoal.
- As soon as it starts smoking profusely, immediately cover the main bowl with a tight-fitting lid. Let it sit for 10 minutes to allow the mixture to absorb the smoky aroma.
Shape the Kebabs
- Remove the charcoal bowl from the mixture. Give the mixture one final mix.
- Grease your palms with a little oil or ghee to prevent sticking. Divide the mixture into 12 equal portions.
- Take one portion and carefully thread it onto a metal skewer, pressing and shaping it into a long, cylindrical kebab. If you don't have skewers, you can shape them by hand into sausage-like cylinders.
- Place the shaped kebabs on a greased plate. You can refrigerate them for another 15-20 minutes to help them firm up further.
Cook the Kebabs
- Heat 4 tbsp of ghee in a wide, heavy-bottomed pan or skillet over medium heat.
- Gently place the kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
- Shallow-fry for 8-10 minutes, turning them gently every 2 minutes with tongs, until they are evenly browned on all sides and cooked through.
- The kebabs should be firm to the touch and have a beautiful dark brown crust.
Serve Hot
- Once cooked, carefully remove the kebabs from the pan and place them on a serving platter lined with parchment paper to absorb excess ghee.
- Serve immediately with a side of mint-coriander chutney, thinly sliced onion rings, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest kebabs, use mutton mince with at least 20% fat content. Lean mince can result in dry kebabs.
- 2Squeezing all the water out of the chopped onions is non-negotiable. Excess moisture will cause the kebabs to break while cooking.
- 3Raw papaya paste is a natural tenderizer that gives Awadhi kebabs their signature melt-in-the-mouth texture. Do not skip it.
- 4Kneading the mince mixture well is key to a good texture and helps prevent the kebabs from falling apart.
- 5Do not overcrowd the pan while frying. This lowers the temperature and can make the kebabs steam instead of fry, preventing a good crust from forming.
- 6Cook on medium heat. High heat will brown the outside too quickly, leaving the inside raw.
Adapt it for your goals.
Chicken Seekh Kebab
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.
Vegetarian Seekh KebabVegetarian Seekh Kebab
For a vegetarian version, use a base of grated paneer, mashed potatoes, or soya granules. Add more besan or breadcrumbs for binding.
Healthier Cooking MethodHealthier Cooking Method
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.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Iron and Vitamin B12
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.
Aids Digestion
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.
Frequently asked questions
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.
