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Mutton Seekh Kebab


Mutton Seekh Kebab

By Chef Aji Joseph


Mutton boneless: 500 gms

Mutton fat: 25 gms

Egg whole: 1 nos

Besan flour: 50 gms

Onion chop: 100 gms

Cashew nuts: 50 gms (soaked in water)

Ginger chop: 2 tbsp

Garlic chop: 2 tbsp

Green chilly: 2 tbsp

Kashmiri red chili powder: 2 tsp

Garam masala powder: 2 tsp

Coriander powder: 1/5 tsp

Dry mango powder: 1/5 tsp

Jeera powder: 1 tsp

Black cardamom powder: 1 tsp

Cinnamon powder: 1 tsp

Black pepper powder: 1 tsp

Coriander leaves: 3 tbsp

Salt: 2 tbsp


Mince the mutton with all the ingredients except egg and besan flour to a fine mince.

Add beaten eggs and besan flour to the mince mixture and mix well.

Take a metal skewer and, with wet hands, take a handful of mince, press, and spread it around the metal skewer.

Heat up a charcoal grill and place the skewers of meat above the hot charcoal. Turn sides and cook evenly.

Apply some ghee while the seekhs are getting cooked for added flavor.

Once cooked, loosen the ends of the cooked seekhs and slide them out of the metal skewers.

Cut into bite-sized pieces and serve hot.

Accompany with mint chutney and onion salad.

Enjoy your delicious homemade Seekh Kebabs with the rich and smoky flavor imparted by the charcoal grill!

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