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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
Prepare the Kabab Mixture (10 minutes)
Shape the Kababs (15 minutes)
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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.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 462.76 calories per serving with 33.44g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Grill the Kababs (12-15 minutes)
Serve Hot (5 minutes)
Use ground chicken, turkey, or beef instead of mutton. Adjust cooking time accordingly as chicken and turkey cook faster and may require less fat.
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.
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.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing muscles, supporting bone health, and overall body function.
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.
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.
A serving of 3 Seekh Kababs (approximately 135g) contains around 300-350 calories, primarily depending on the fat content of the mutton used.
Seekh Kabab can be a healthy choice as it's a great source of protein and is typically grilled, a healthier cooking method than deep-frying. To make it healthier, use leaner mince and serve with a large salad.
This usually happens if the mixture is too wet or lacks a good binder. Ensure you squeeze all moisture from the onions, use mince with adequate fat (around 20%), and don't skip the refrigeration step. Adding a binding agent like roasted besan (gram flour) also helps significantly.
Yes. Preheat your oven to 400°F (200°C). Place the skewers on a wire rack set over a baking sheet to allow for even air circulation. Bake for 15-20 minutes, turning halfway through. For a charred effect, you can broil them for the last 1-2 minutes on each side.
Absolutely. The mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This allows the flavors to develop even more deeply.