Mutton Seekh Kebab 🥩

Short Description:
Mutton Seekh Kebabs are juicy, spiced minced meat skewers traditionally grilled in a tandoor. Made with ground mutton, herbs, and warming spices, these kebabs are perfect as an appetizer or part of a festive meal.

📊 Recipe Details

• ⭐ Rating: 9.3/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $7 – $10 USD

• ⏱️ Cooking Time: 45 minutes (plus marination time)

• 🍽️ Category: Non-Veg

• 🔥 Meal Type: Snack / Dinner / Appetizer

• 👥 Serving Size: 4 persons (makes 8–10 kebabs)

🧪 Nutrition Facts (Per Kebab)

• 🍛 Calories: ~220 kcal

• 💪 Protein: ~18g

• 🥓 Fats: ~15g

• 🍞 Carbohydrates: ~4g

🛒 Ingredients

✅ For the Kebab Mixture:

• 500g minced mutton (keema, finely ground)

• 1 medium onion, grated or finely chopped

• 1 tbsp ginger-garlic paste

• 2 green chilies, finely chopped

• 2 tbsp coriander leaves, chopped

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp red chili powder

• Salt to taste

• Juice of half a lemon

• 1 tbsp besan (gram flour) or 1 egg (for binding)

• 1 tbsp oil or melted butter (optional, for juiciness)

✅ For Grilling:

• Skewers (wooden or metal)

• Ghee/oil for brushing

👨‍🍳 Step-by-Step Instructions

🥣 Step 1: Prepare the Mixture

1. In a large bowl, mix minced mutton with all spices, onion, ginger-garlic paste, herbs, lemon juice, and binding agent (besan or egg).

2. Knead thoroughly with hands to create a sticky mixture. This helps bind the kebabs well.

3. Cover and refrigerate for at least 1 hour (or overnight) for best flavor.

🍢 Step 2: Shape the Kebabs

1. Wet your hands slightly, take a portion of the mixture and shape it around a skewer evenly like a cylinder.

2. Repeat for all kebabs.

🔥 Step 3: Cook the Kebabs

Option 1: Grill/Pan Roast

• Grill kebabs on a barbecue or grill pan, brushing with oil, until browned and cooked (~10–12 mins).

Option 2: Oven

• Preheat oven to 200°C (392°F). Bake kebabs for 18–20 minutes, flipping once and brushing with oil/ghee.

Option 3: Tawa/Skillet

• Shallow fry kebabs on a flat tawa with ghee or oil on medium heat until golden and cooked through.

🍽️ Serving

• Serves: 4 people

• Best Served With: Mint chutney, lemon wedges, onion rings, naan or paratha.

💡 Tips

• Use finely minced mutton for the best texture.

• Don’t overcook — kebabs can dry out easily.

• Resting the mixture in the fridge improves binding and flavor.

• Add a pinch of chaat masala before serving for a tangy kick.

🧾 About the Dish

🌍 Origin & History

Mutton Seekh Kebabs are believed to have originated from the Mughal kitchens of India, drawing inspiration from Middle Eastern kebabs. “Seekh” means skewer, and these were traditionally cooked over coal fires in royal courts. Over time, they’ve become a staple in North Indian and Pakistani cuisine.

🥄 Taste Profile

• Texture: Juicy, tender, slightly charred

• Flavor: Spicy, smoky, aromatic with warm spices and herbs

📍 Where Can You Use This Recipe?

• Home gatherings

• Iftar meals

• Weekend dinners

• Festive or wedding menus

• Starter for North Indian or Mughlai-themed meals

👤 Who Should Eat It?

• Meat lovers

• High-protein diet followers

• People craving a restaurant-style appetizer at home

🙅‍♂️ Who Should Avoid It?

• Vegetarians

• Those on a low-fat or low-cholesterol diet

• Kids (mild version can be made for them though)

• People avoiding red meat for health reasons

➕ Bonus Tips

• Want smokier flavor? Use the “dhungar method” — place a hot coal in a bowl with a little ghee in the center of the kebab mixture, cover for 2 minutes.

• Want to make it low-fat? Use an air fryer or grill with minimal oil.

• Prefer chicken? Replace mutton with chicken keema for a lighter variation.