Mutton Seekh Kebab Masala
Succulent, char-grilled mutton seekh kebabs simmered in a rich, aromatic onion-tomato gravy. The kebabs soak up the spiced masala while keeping their smoky edge, making this a standout dish for special dinners and weekend feasts.
For 4 servings
- mix · ~20 min
Prepare the kebab mixture.
1.In a large bowl, combine mutton mince, finely chopped onion, chopped green chili, coriander leaves, and mint leaves.2.Add roasted gram flour, a pinch of salt, and 1 tbsp lemon juice.3.Mix well with your hands until the mixture is sticky and well blended.4.Cover and rest in the refrigerator for 20 minutes.TIPChilling the mixture helps the kebabs hold their shape on the skewers. - assemble · ~10 min
Shape the kebabs on skewers.
1.Divide the mixture into 8 equal portions.2.With damp hands, press each portion firmly around a skewer in a long, thin sausage shape.3.Ensure the meat is evenly distributed and compact to prevent breaking. - grill · ~12 min
Grill the seekh kebabs.
1.Preheat a grill pan or outdoor grill over medium-high heat.2.Place the skewers on the grill and cook, turning occasionally, until browned and cooked through (10-12 minutes).3.Look for a slight char on all sides. Slide kebabs off the skewers and set aside.TIPDon't move the kebabs too early. Let them sear so they release easily from the grill. - saute · ~9 min
Start the masala base.
1.Heat ghee in a heavy-bottomed pan over medium heat.2.Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Sauté until fragrant (30 seconds).3.Add the thinly sliced onion and cook until deep golden brown (7-8 minutes). - saute · ~8 min
Build the gravy.
1.Add ginger-garlic paste and cook until the raw smell disappears (1 minute).2.Lower the heat, add red chili powder, turmeric, coriander powder, and cumin powder. Stir for 30 seconds.3.Pour in the tomato puree, add a pinch of salt, and cook until the oil separates from the masala (5-6 minutes).TIPCook the tomatoes really well until the oil surfaces — this removes acidity and deepens the gravy's flavor. - simmer · ~15 min
Add yogurt and finish the gravy.
1.Reduce heat to low. Add whisked yogurt and stir continuously until fully incorporated.2.Pour in hot water, stir well, and bring to a gentle simmer.3.Add the grilled seekh kebabs to the gravy and slit green chili.4.Cover and simmer on low heat for 10 minutes so the kebabs absorb the flavors.TIPKeep the heat low when adding yogurt and stir constantly to prevent curdling. - garnish · ~1 min
Finish and garnish.
1.Sprinkle garam masala on top. Turn off the heat.2.Garnish with julienned ginger and fresh coriander leaves.3.Let it rest for 5 minutes before serving. - serve
Serve the Mutton Seekh Kebab Masala.
Serve hot in a bowl, paired with naan, roti, or steamed rice. A side of sliced onions and lemon wedges completes the dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Double-mince the mutton or ask your butcher for a fine grind so the kebabs bind easily without falling apart on the grill.
- 2Roast the gram flour (besan) in a dry pan until it smells nutty and turns light golden—this eliminates raw taste and helps absorb moisture in the kebab mix.
- 3Wet your palms lightly with water while shaping the kebabs to prevent the sticky mince from clinging to your hands.
- 4When grilling, let the kebabs sear undisturbed for the first 2–3 minutes; they will release naturally from the grates once a crust forms.
- 5Slide the cooked kebabs off the skewers gently using a folded piece of paper towel or a fork to avoid breaking them.
- 6For a deeper gravy, cook the sliced onions until they are a rich mahogany brown (not just golden), then deglaze the pan with a splash of water before adding the next ingredients.
- 7Simmer the kebabs in the gravy just until they are warmed through—overcooking will make them dense and dry.
Adapt it for your goals.
Chicken Seekh Kebab Masala
Substitute ground chicken (thigh mince for juiciness) for mutton and reduce the gram flour to 1½ tbsp because chicken is less fatty. The kebabs will cook faster on the grill—check for doneness at 8 minutes. Great for a lighter, everyday version.
Air Fryer Seekh KebabsAir-Fryer Seekh Kebabs
Skip the grill and air-fry the skewered kebabs at 180°C for 10–12 minutes, turning halfway. This method cuts the cooking time and reduces splatter while still giving a nice browning. Ideal for apartment kitchens or rainy days.
No Onion Gravy (Jain Friendly)No-Onion Gravy (Jain-Friendly)
Omit the sliced onion in the gravy and instead use a puree of 1 medium boiled potato (to add body) plus ¼ cup of fresh fenugreek leaves (kasuri methi) for depth. The kebabs themselves remain onion-free as well. Respects Jain dietary restrictions that avoid root vegetables like onion.
Gluten Free VariationGluten-Free Variation
The recipe is already gluten-free as written (gram flour is naturally GF), but ensure your brand of garam masala and other spice powders are certified gluten-free. Serve with rice or gluten-free rotis. Perfect for those with celiac disease or gluten sensitivity.
Why this is on our healthy list.
High-Quality Animal Protein
Mutton mince provides complete protein with all essential amino acids, supporting muscle repair and satiety in a single serving.
Rich in Iron and B Vitamins
Red meat is a top source of heme iron (easily absorbed) and vitamin B12, which help combat fatigue and support healthy red blood cells.
Gut-Friendly Spices
Cumin, cardamom, and ginger in the masala aid digestion, reduce bloating, and stimulate digestive enzymes naturally.
Antioxidants from Fresh Herbs
Coriander and mint are packed with flavonoids and polyphenols that fight oxidative stress, while turmeric adds curcumin for anti-inflammatory benefits.
Minimal Added Fat
Using lean mince and roasting the gram flour (instead of deep-frying) keeps the dish relatively low in saturated fat compared to traditional fried kebab recipes.
Frequently asked questions
Yes. Grill the kebabs and prepare the gravy separately up to 2 days in advance. Store them in separate airtight containers in the fridge, then gently reheat the gravy and add the kebabs just before serving to avoid them turning mushy.
