Mutton Seekh Kebab

Name: Mutton Seekh Kebab
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 500 g mutton mince (fine mince with a little fat); 1 pcs onion (small, very finely chopped and squeezed dry); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint (finely chopped); 2 tbsp gram flour (lightly roasted); 0.5 tsp garam masala; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch black pepper; 0.5 tsp salt; 1 tbsp lemon juice; 1 tbsp ghee (for basting)

RATING

4.6/5(187)

TASTE SCORE

10/10

Juicy minced mutton kebabs packed with onion, herbs, ginger, and warm spices, then shaped on skewers and grilled until lightly charred. They make a rich, smoky starter that pairs beautifully with mint chutney and onion rings.

PREP

20m

COOK

16m

SERVES

1 PIECE

220 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prepare the kebab mixture.
1.Add mutton mince to a large bowl.
2.Add onion, ginger, garlic, green chili, coriander leaves, and mint.
3.Add gram flour, garam masala, cumin powder, coriander powder, red chili powder, black pepper, salt, and lemon juice.
4.Mix well with your hand for 3 to 4 minutes until the mixture looks sticky and well combined.
TIPSqueeze out extra moisture from the onion so the kebabs hold their shape better.
rest · ~20 min
Rest the mixture.
Cover the bowl and chill the kebab mixture for 20 minutes so it firms up and the flavors settle.
assemble · ~8 min
Shape the seekh kebabs.
1.Divide the mixture into 8 equal portions.
2.Wet your hands lightly to prevent sticking.
3.Press one portion around each skewer in a long, even cylinder.
4.Gently flatten and smooth the surface so the kebabs cook evenly.
TIPKeep the kebabs slightly thin rather than very thick so they cook through before the outside dries out.
grill · ~16 min
Grill the kebabs.
1.Heat a grill pan or grill over medium heat.
2.Place the skewers on the hot surface and cook for 4 minutes.
3.Turn gently, baste with a little ghee, and cook the other side for 4 minutes.
4.Keep turning and basting until lightly charred and cooked through, about 6 to 8 minutes more.
TIPCook until the center reaches 74°C for safe doneness and juicy texture.
serve
Serve the mutton seekh kebabs hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the chopped onion really dry; extra moisture is the main reason seekh kebabs slip off skewers.
2
Mix the mince by hand until tacky and sticky, not just combined, so the proteins bind and hold shape.
3
Chill the mixture before shaping; cold mince is much easier to press firmly around skewers.
4
If using wooden skewers, soak them first and pack the kebab mixture tightly so it doesn't crack on the grill.
5
Keep each seekh evenly thin from end to end so the center cooks through before the outside dries out.
6
Turn only after the first side has set well; moving too early can make the kebabs break.
7
Rest the grilled kebabs for 2 minutes before serving so the juices settle instead of running out.
8
Leftovers reheat best on a hot pan or in an oven, not the microwave, to preserve the charred edges.