Mutton Seekh Kebab
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Kebab Mixture (10 minutes)
- b.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.
- c.In a large mixing bowl, combine the mutton keema, squeezed onion, ginger-garlic paste, green chillies, coriander leaves, and mint leaves.
- d.Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
- e.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
Step 2
- a.Process and Chill the Mixture (35 minutes)
- b.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.
- c.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
Step 3
- a.Shape the Kebabs (10 minutes)
- b.If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- c.Lightly grease your palms with oil or water to prevent the mixture from sticking.
- d.Divide the chilled mixture into 12 equal portions.
- e.Take one portion, roll it into a ball, then thread it onto a skewer. Gently press and shape it into a long, even cylinder (about 4-5 inches long) around the skewer.
- 4
Step 4
- a.Cook the Kebabs (12-15 minutes)
- b.Preheat a grill, grill pan, or heavy-bottomed skillet over medium-high heat. Brush the surface lightly with oil.
- c.Carefully place the skewers on the hot pan, leaving some space between them. Cook in batches if necessary to avoid overcrowding.
- d.Grill for 10-12 minutes, turning every 2-3 minutes, until the kebabs are evenly browned with char marks and are cooked through.
- e.In the last 2 minutes of cooking, brush the kebabs lightly with the remaining oil to keep them moist and give them a nice glaze.
- 5
Step 5
- a.Rest and Serve (5 minutes)
- b.Remove the cooked kebabs from the pan and let them rest on a plate for a couple of minutes. This allows the juices to redistribute.
- c.Gently slide the kebabs off the skewers.
- d.Serve hot with mint-coriander chutney, onion rings sprinkled with chaat masala, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-breaking kebabs is a dry mixture. Ensure the onion is squeezed completely dry and the mutton keema isn't watery.
- 2Using mutton keema with 20% fat content is ideal for juicy, flavorful kebabs. Lean mince can result in dry kebabs.
- 3Do not skip the chilling step. It is essential for firming up the mixture and making it easy to handle and shape on skewers.
- 4For an authentic smoky 'tandoori' flavor, use the 'dhungar' method: place cooked kebabs in a pot, add a small bowl with a piece of red-hot charcoal, drizzle ghee or oil on it, and cover immediately for 2-3 minutes.
- 5Roasting the besan (gram flour) before adding it removes its raw taste and adds a nutty aroma, which greatly enhances the kebab's flavor.
Adapt it for your goals.
Chicken Seekh Kebab
Substitute mutton keema with chicken mince. The cooking time might be slightly shorter.
Vegetarian Seekh KebabVegetarian Seekh Kebab
Replace mutton with a mixture of grated paneer, boiled and mashed potatoes, and finely chopped vegetables like carrots and beans.
Baked VersionBaked Version
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.
Spicier KebabSpicier Kebab
Increase the amount of green chillies or add 1/2 teaspoon of black pepper powder to the mixture for an extra kick.
Why this is on our healthy list.
Rich in High-Quality Protein
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Essential Minerals
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.
Energy Boosting B-Vitamins
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.
Frequently asked questions
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.