Mutton Seekh Kebab

Instructions

1. 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. 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. 3

   Shape the Kebabs (10 minutes)