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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.
Prepare the Kebab Mixture (10 minutes)
Process and Chill the Mixture (35 minutes)
Shape the Kebabs (10 minutes)
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.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 475 calories per serving with 23.3g of protein, it's a moderately challenging recipe perfect for appetizer or dinner or lunch.
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Cook the Kebabs (12-15 minutes)
Rest and Serve (5 minutes)
Substitute mutton keema with chicken mince. The cooking time might be slightly shorter.
Replace mutton with a mixture of grated paneer, boiled and mashed potatoes, and finely chopped vegetables like carrots and beans.
For a healthier option, preheat your oven to 200°C (400°F). Arrange the skewers on a baking tray lined with foil and bake for 15-20 minutes, turning halfway through.
Increase the amount of green chillies or add 1/2 teaspoon of black pepper powder to the mixture for an extra kick.
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides important minerals like iron, which helps prevent anemia by aiding in red blood cell formation, and zinc, which is crucial for a strong immune system and wound healing.
Mutton is a good source of B-vitamins, particularly Vitamin B12 and Niacin. These vitamins play a vital role in energy metabolism, helping to convert food into usable energy and reducing fatigue.
One serving of Mutton Seekh Kebab (approximately 3 pieces) contains around 440-460 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used for grilling.
Mutton Seekh Kebab can be part of a balanced diet when consumed in moderation. It is an excellent source of high-quality protein and essential minerals like iron and zinc. However, it can be high in saturated fat. Grilling or baking is a much healthier cooking method than deep-frying.
This is a common issue usually caused by excess moisture. The two most critical steps to prevent this are: 1) Squeezing all the water from the grated onions, and 2) Chilling the mixture for at least 30-60 minutes to help the fat solidify and bind everything together.
Yes, absolutely. If you don't have skewers, you can shape the mixture into small, elongated patties or logs and pan-fry or grill them. They will be just as delicious.
Yes, the mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This allows the spices to marinate the meat more deeply, resulting in a more flavorful kebab.
Roasted besan acts as a binding agent. You can substitute it with breadcrumbs or powdered roasted cashews for a similar binding effect and added flavor.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
