Mutton Seekh Kebaba Recipe
About Mutton Seekh Kebaba Recipe:
Homemade juicy kabab of mutton mince flavoured with spices and mint, coal smoked and grilled in a tawa till golden.
- 1 Hr 20 mins
- 19 Ingredients
Ingredients for Mutton Seekh Kebaba Recipe
- 500 gram Mutton mince
- 1-2 Onions medium size finely chopped
- 8-10 Garlic Cloves
- 2 inch Ginger
- 3 Green chillies
- 1 tablespoon Red chilli powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Garam Masala
- 1 teaspoon Amchur powder
- 1 teaspoon Black salt
- 1/2 teaspoon Black pepper powder
- 2 tablespoon Coriander leaves
- 2 tablespoon Mint leaves
- 2 tablespoon Raw papaya paste
- 2 tablespoon Ghee
- As required Salt
- As required Skewers
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Mutton Seekh Kebaba Recipe
In a food processor add 500 gm mutton mince and blend till the mince ground is finer. Keep aside.
In a chopper add 1 to 2 medium size onions, 8 to 10 garlic cloves, 2 inch ginger, 3 green chillies. Chop coarsely. A knife can also be used instead of an electric chopper.
Transfer the chopped onion ginger garlic to a muslin cloth and squeeze out the excess moisture.
In a large mixing bowl add the mutton mince and the chopped mixture. Add 1 tbsp red chilli powder, 1 tbsp coriander (dhaniya) powder, 1 tsp cumin (jeera) powder, ½ tsp turmeric powder, 1 tsp garam masala, 1 tsp amchur (dried mango) powder, 1 tsp black salt (kala namak), ½ tsp black pepper powder, 2 tbsp coriander leaves, 2 tbsp mint (pudina) leaves, 2 tbsp raw papaya paste, 2 tbsp ghee, salt to taste. Mix and combine well. Optionally a little gram flour can be used for binding the ingredients together.
Over the mixture and marinate for 1 hour.
Uncover, make a hole in the centre of the mixture and place a bowl with hot charcoal. Add a little ghee and cover the bowl. Allow it to smoke for 2 to 3 minutes so that the smoke from the burning ghee and coal is absorbed by the mince.
Wet hands and shape the kebab. Insert a skewer through the kebab and press it tight.
Heat a flat pan and add 1 tbsp ghee for frying. Place 2 to 3 kebab skewers in the pan and cook on medium flame till kebabs are cooked and evenly golden brown on all sides.
Remove from the pan and brush with melted butter. Serve with onion rings and lime wedges.