Mutton Seekh Kabab

YIELD: 3-4 servings

TOTAL TIME: 60 mins


  • Mutton (lamb) mince : 450 grams

  • Ginger chopped: 1 teaspoon

  • Onion: finely chopped 1 small

  • Green chillies: finely chopped 1-2 tablespoon

  • Fresh coriander leaves: chopped 1 tablespoon

  • Garam masala powder: 1/2 teaspoon

  • Red chilli powder: 1 teaspoon

  • Coriander powder: 1 teaspoon

  • Crushed black peppercorns to taste

  • Salt to taste

  • Egg: 1

  • Gram flour: (besan) roasted 1 1/2 tablespoons

  • Butter: 1 teaspoon

  • Oil for grilling: as required

  • Onion rings for garnish

  • Fresh mint leaves for garnish

  • Mint chutney to serve with


  1. Heat a piece of coal on direct flame.

  2. Add mutton mince to a grinder. Add ginger, onion, garlic, green chillies, coriander leaves, garam masala powder, chilli powder, coriander powder, crushed peppercorns and salt and grind well.

  3. Add 1 egg and grind again. Transfer into a bowl.

  4. Add gram flour and mix well. Make a well in the center, place a small steel bowl and put the hot coal in it. Put butter on top of hot coal, cover and set aside for 10 minutes.

  5. Remove the steel bowl and mix the smoked mutton mixture well.

  6. Heat some oil in a non-stick grill pan.

  7. Dampen your hand and divide the smoked mutton mixture into equal portions. Insert 2 satay sticks into each portion and spread the mixture along the length of the satay sticks leaving a a little bit on either sides empty.

  8. Place the kababs in hot oil and grill on medium heat for about 15 minutes, rotating the sticks so that the kababs get evenly golden and cooked all around. Drain on absorbent paper.

  9. Arrange them on a serving platter, garnish with onion rings and mint leaves and serve hot with mint chutney.

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