“Deliciously Spiced Mutton Seekh Kebabs: Perfect for Every Occasion”

Mutton Seekh Kebabs Recipe

Ingredients:

For the Kebab Mixture:

  • 1 kg minced mutton (preferably with some fat)
  • 1 large onion, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies, finely chopped
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon black pepper powder
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1 egg (optional, for binding)
  • 2 tablespoons gram flour (besan), lightly roasted
  • 1 tablespoon oil or ghee (for greasing hands and skewers)

For Grilling or Frying:

  • 2-3 tablespoons oil or ghee (for basting and frying)
  • Lemon wedges, for garnish
  • Fresh coriander leaves, for garnish
  • Sliced onions, for serving
  • Green chutney, for serving

Method:

  1. Prepare the Kebab Mixture:
    • In a large mixing bowl, combine the minced mutton, finely chopped onion, ginger-garlic paste, and green chilies.
    • Add the coriander powder, cumin powder, garam masala powder, red chili powder, black pepper powder, and salt to the mixture.
    • Add the lemon juice, fresh coriander leaves, and mint leaves. Mix everything thoroughly.
    • If using, add the egg and roasted gram flour to the mixture to help bind it together.
    • Knead the mixture well with your hands until all the ingredients are well combined and the mixture is smooth.
    • Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to allow the flavors to meld and the mixture to firm up.
  2. Shape the Kebabs:
    • Grease your hands with a little oil or ghee to prevent sticking.
    • Take a small portion of the kebab mixture and shape it into a ball. Then, mold the ball around a skewer, pressing and shaping it to form a long, cylindrical kebab. Ensure the kebab is evenly shaped and securely attached to the skewer.
    • Repeat the process with the remaining mixture, making sure all the kebabs are of similar size and shape.
  3. Grill the Kebabs:
    • Preheat your grill or barbecue to medium-high heat. Alternatively, you can use a grill pan or oven.
    • Place the skewered kebabs on the grill or in the pan, ensuring they are not overcrowded.
    • Grill the kebabs, turning occasionally and basting with oil or ghee, until they are evenly browned and cooked through. This should take about 10-12 minutes.
    • If using an oven, preheat to 200°C (400°F) and bake the kebabs on a baking tray for about 15-20 minutes, turning halfway through and basting with oil or ghee for even cooking and browning.
  4. Fry the Kebabs:
    • Heat oil or ghee in a large, heavy-bottomed frying pan over medium heat.
    • Add the kebabs to the pan in a single layer, ensuring they are not overcrowded. Cook in batches if necessary.
    • Fry the kebabs, turning occasionally, until they are golden brown and cooked through. This should take about 8-10 minutes.
    • Remove the kebabs from the pan and drain on paper towels to remove any excess oil.
  5. Serve the Kebabs:
    • Once the kebabs are cooked, remove them from the grill or frying pan and let them rest for a few minutes.
    • Garnish with lemon wedges and fresh coriander leaves.
    • Serve hot with sliced onions and green chutney on the side.

Tips:

  • To enhance the smoky flavor, you can use a piece of hot charcoal. Place the hot charcoal in a small bowl, put it in the center of the kebabs, drizzle a few drops of oil over the charcoal, and cover the dish immediately. Let it sit for a few minutes before serving.
  • If you don’t have skewers, you can shape the kebab mixture into patties or logs and grill or fry them directly.
  • Adjust the spices according to your taste preference. If you prefer a milder kebab, reduce the amount of red chili powder and green chilies.

Enjoy your delicious and flavorful Mutton Seekh Kebabs!

FAQs

1. What type of mutton is best for Seekh Kebabs?

  • Minced mutton with a bit of fat works best as the fat helps keep the kebabs moist and juicy during cooking.

2. Can I make Seekh Kebabs without skewers?

  • Yes, you can shape the kebab mixture into patties or logs and grill or fry them directly without skewers.

3. How can I prevent the kebabs from falling off the skewers?

  • Ensure the kebab mixture is well-kneaded and firm. Adding an egg and roasted gram flour helps bind the mixture. Also, refrigerating the mixture before shaping helps it hold better.

4. Can I cook the kebabs in an oven?

  • Yes, preheat your oven to 200°C (400°F) and bake the kebabs on a baking tray for about 15-20 minutes, turning halfway through and basting with oil or ghee for even cooking and browning.

5. How do I store leftover kebabs?

  • Store leftover cooked kebabs in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven before serving. The uncooked kebab mixture can also be frozen for up to a month.

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