Seekh Kabab
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Kabab Mixture (10 minutes)
- b.In a large mixing bowl, combine the mutton mince, finely chopped and squeezed onion, ginger paste, garlic paste, green chillies, coriander leaves, and mint leaves.
- c.Add the dry ingredients: roasted besan, garam masala, red chilli powder, coriander powder, cumin powder, and salt.
- d.Pour in the lemon juice. Using your hands, mix all the ingredients until they are well combined. Avoid overmixing to keep the kababs tender.
- e.Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes. This step is crucial for the flavors to meld and for the mixture to firm up.
- 2
Step 2
- a.Shape the Kababs (15 minutes)
- b.After refrigeration, divide the mixture into 12 equal portions.
- c.Dip your hands in a bowl of water or lightly oil them to prevent the mixture from sticking.
- d.Take one portion and press it firmly around a flat metal skewer, shaping it into a long, even cylinder about 4-5 inches in length.
- e.Press gently with your fingers to create slight indentations, which is the traditional look. Ensure the meat clings tightly to the skewer. Repeat for all portions.
- 3
Step 3
- a.Grill the Kababs (12-15 minutes)
- b.Preheat an outdoor grill or an indoor grill pan over medium-high heat.
- c.Lightly oil the grill grates to prevent sticking.
- d.Carefully place the skewers on the hot grill, ensuring they don't touch.
- e.Grill for 10-15 minutes, turning every 2-3 minutes for even cooking and char marks.
- f.During the last 5 minutes of grilling, baste the kababs with melted ghee to keep them moist and add a rich flavor.
- g.The kababs are done when they are browned on all sides and cooked through (internal temperature of 160°F or 71°C).
- 4
Step 4
- a.Serve Hot (5 minutes)
- b.Once cooked, carefully transfer the skewers to a platter and let them rest for 2-3 minutes.
- c.Gently slide the kababs off the skewers.
- d.Serve immediately with fresh mint chutney, onion rings sprinkled with sumac, and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the onion is squeezed completely dry to prevent the kabab mixture from becoming watery and falling off the skewers.
- 2Using mutton mince with at least 20% fat content is crucial for juicy and flavorful kababs.
- 3Do not skip refrigerating the mixture. This step firms up the meat, making it much easier to shape onto the skewers.
- 4For a traditional smoky flavor (dhungar), place a small steel bowl in the center of the mince mixture, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the main bowl with a lid for 5-10 minutes before shaping.
- 5For a smoother, more restaurant-style texture, you can pulse the mince mixture in a food processor for 30-45 seconds before refrigerating. Be careful not to turn it into a paste.
- 6If you don't have metal skewers, you can shape the mixture into patties (gallets) and pan-fry them in a little oil for 4-5 minutes per side.
Adapt it for your goals.
Protein
Use ground chicken, turkey, or beef instead of mutton. Adjust cooking time accordingly as chicken and turkey cook faster and may require less fat.
Spice LevelSpice Level
Increase or decrease the amount of green chillies and red chilli powder to suit your taste. Add a pinch of black pepper for a different kind of heat.
Cooking MethodCooking Method
To bake in an oven, preheat to 400°F (200°C). Place skewers on a wire rack over a baking sheet and bake for 15-20 minutes, turning halfway. Broil for the last 1-2 minutes for extra char.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing muscles, supporting bone health, and overall body function.
Source of Iron
This dish provides a good amount of heme iron from the red meat, which is more easily absorbed by the body than non-heme iron and helps prevent anemia by supporting red blood cell production.
Boosts Immunity
Spices like garlic, ginger, and cumin used in the kababs contain compounds with anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Frequently asked questions
A serving of 3 Seekh Kababs (approximately 135g) contains around 300-350 calories, primarily depending on the fat content of the mutton used.