- May 4, 2020
- 2 min read

Mutton Seekh Kebabs

Seekh Kebab is a Mughlai delicacy made with minced Mutton,onions and a blend of spices. It’s a delicious and mildly spicy dish that has incredible taste and flavors.These succulent Kebabs are ideal appetizers for special occasions.

Seekh Kebab which literally means Kebab on a skewer,are traditionally made on an outdoor grill over coals that add as much color as it does flavor to the kebabs.

Mutton Seekh Kebab Recipe

1.Minced Mutton-300 gm

Chilli powder-1 1/2 tsp

Coriander powder-1 1/2 tsp

Cumin powder-2 tsp

Pepper powder-1 tsp

Garammasala-1 tsp

Dried Mango powder-1 tsp

Salt to taste

In a bowl mix all the above ingredients together.

2.Onion-1 small

Ginger garlic & green chilies paste-1 tbsp

Coriander leaves-1/4 cup

Cream-2 tbsps

Cashews-6

Dried Kasoori methi-1 tsp

Chickpea/Gramflour-3 tbsps

Egg-1 small

Oil-2 tsp

Bread crumbs as required if the mixture doesn’t hold (2-3 tbsps)

Powder the cashews along with Kasoori Methi leaves till finely powdered.Chop the onion and coriander leaves finely.Add all the above ingredients except egg and bread crumbs and mix.Now add the egg and required bread crumbs and refrigerate for 5-6 hours.

Soak the bamboo skewers in water for at least half an hour.

Divide the meat mixture into 8 balls and shape it into sausage shapes.Now take 2 bamboo skewers and holding it together,pierce the sausage shaped meat mixture and shape it evenly over the skewers.

To grill the kebabs in the oven,preheat the oven at 220 C and place the rack in the upper third of the oven and bake for 20-25 minutes till browned.

If you are using a microwave as I did,place the big rack on the rotating glass tray and place a cake tray lined with aluminum foil to catch the drips while grilling.

Place the skewers with the meat on the rack and press grill option and grill for 18-20 minutes,rotating as needed to brown the kebabs evenly all around.

Once the kebabs are cooked,remove to a serving plate and garnish with onion rings,cucumber & Carrot slices and lemon wedges .Serve with pita breads and Coriander Chutney

Coriander Chutney

3.Coriander leaves-1/4 cup

Garlic-1

Green chilies-2

Shallots-2

Salt to taste

Yoghurt-5-6 tbsps

Grind all the above ingredients together except yoghurt adding some water to make a smooth paste.Whisk the yoghurt in a bowl and the coriander paste and stir in.Dilute this by adding water if you don’t want the Chutney to be thick.

Note:If you have mint leaves you can add them too to grind.

This Kebabs I grilled in my electric grill