Mutton Seekh Kebab is a spicy, juicy, flavourful and one of the most demanding non-veg starters in Indian and Pakistani get-togethers. These melt-in-mouth seekh kebabs taste heaven when served with green chutney and onion rings. This recipe of Mutton Seekh Kebab is very easy, quick and great to store kebab. You can serve it as an appetiser or a main meal with Paratha or rice.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
Mutton Seekh Kebab is full of flavours from herbs and spices, melting in a mouth texture with the perfect grill on the pan. They form perfect appetisers for any party. You can use this kebab as a side dish, roll it into a Paratha, or wrap it. The good thing is that you can freeze these kebabs and enjoy them whenever you want. You just need to thaw them at room temperature and shallow fry them. You really don’t need to have any technical cooking skills to make these soft and delicious kebabs, all it takes is some basic ingredients and the best tool in the world Your Hand. Here, I am sharing a very simple recipe for this amazing kebab. It is prepared using lean ground goat or lamb meat with aromatic spices skewered or cooked on a pan or griddle with very little oil.
Let’s Start Cooking!
Serving Suggestion: 4
Preparation time: 30 minutes
Cooking time: 10 minutes
2. Ingredients
- 500 gm minced mutton meat
- 2 tablespoons ginger garlic paste
- 1 Onion finely chopped
- 1 tablespoon chopped green chilli
- 1 tablespoon garam masala powder
- ¼ cup chopped coriander leaves
- ¼ cup chopped mint leaves
- 1 teaspoon of cumin powder
- 2 teaspoon red chilli powder or chilli flakes
- 1 egg
- 1 tablespoon of besan ( gram flour) or bread crumbs.
- 1 tablespoon of lemon juice
- 1 tablespoon of refined oil
- Salt
3. Step by Step method
- For this recipe, you need minced meat; store-bought is also good, and if you want to mince the meat at home, always choose shoulder cut. Shoulder cut is always great for this recipe; it has enough fat and doesn’t dry up when cooked on high flame.
- Mix mutton mince with ginger garlic paste, lemon juice, red chilli powder or chilli flakes, cumin powder, garam masala powder, chopped green chillies, chopped mint and coriander leaves and salt.
- Mix them with your hands.
- Now add egg and besan( chickpea flour)or bread crumbs.
- Mix well all the ingredients with your hand.
- Leave this mixture for 20 minutes in the refrigerator.
- Grease your palm with water before shaping the kebabs. This helps you to shape up the kebab to the skewers easily.
- Heat the pan or griddle When you finish the kebab’s shape-up.
- Put some oil and roast the kebab on medium flame on a hot pan or grill on both sides until golden brown.
- Serve hot with green chutney and onion rings.
- Enjoy this amazing mouth-watering kebab with Naan, Paratha, Pita bread, Biryani, or plain rice and dal.
4. Tips
- Mince made from shoulder-cut meat will have a more tender and smooth texture.
- Egg and besan are used for binding all the ingredients. If you don’t have besan, use 2 slices of fresh bread crumbs.
- Soak skewers before cooking in water for 10 minutes.
- Use a wet hand to shape the kebabs; it will give a nice finish.
- Drizzle a little ghee over the kebab for a rich flavour.
