Mutton Seekh Kebab                                                                                                                                                                                              Serves – 4   

Ingredients

Mutton mince (keema) – 500 gms (preferably with a little fat for tenderness)

Onion – 1 medium, finely chopped or grated (squeeze out excess water)

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chilies – 2, finely chopped

Fresh coriander leaves – 2 tablespoons, finely chopped

Fresh mint leaves – 1 tablespoon, finely chopped (optional)

Roasted gram flour (besan) – 2 tablespoons

Lemon juice – 1 tablespoon

Garam masala – 1 teaspoon

Red chili powder – 1 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Black pepper powder – ½ teaspoon

Salt – to taste

Butter or oil – for brushing

 

Instructions

 

In a large mixing bowl, add mutton mince, onion, ginger paste, garlic paste, green chilies, coriander leaves, and mint leaves.

 

Add gram flour, lemon juice, garam masala, red chili powder, coriander powder, cumin powder, black pepper, and salt.

 

Mix thoroughly by hand until everything is well combined. Knead the mixture for 5–6 minutes to make it sticky.

 

Cover and refrigerate the mixture for 30 minutes to 1 hour to help it firm up.

 

Lightly oil your hands. Take portions of the mixture and shape it around metal or soaked wooden skewers into long cylindrical kebabs.

 

To cook in the oven: Preheat oven to 220°C or 430°F. Place kebabs on a baking rack or foil-lined tray. Brush with oil or butter. Bake for 18–20 minutes, turning halfway. Broil for 2–3 minutes at the end for a charred effect.

 

To grill: Place kebabs on a hot grill and cook for about 6–7 minutes per side or until charred and fully cooked.

 

To pan-fry: Heat a grill pan or non-stick pan with a little oil. Cook kebabs for 5–6 minutes on each side until browned and cooked through.

 

Serve hot with mint chutney, lemon wedges, and onion rings.

 

 

Prep Time – 30 mins                Cook Time – 18 mins                        Total Time – 48 to 50 mins