Spicy Mutton Seekh Kebab Recipe Imagine lounging in your home backyard, along with some kebabs and grills. Why kebabs? Because who would mind juicy, succulent minced mutton kebabs cooked to perfection on the grill, as they are famous and loved for all the right reasons. Seekh mutton kabab literally means kebabs that are cooked on skewers, traditionally cooked on coals, but we can alternate the coals with a stove or oven. Here's our take on spicy mutton seekh kebab with some mint chutney. Ingredients List: Seekh Kebab ● Baby lamb leg (boneless) with 80% lean 20% fat -1kg ● Chopped onion - 250gms ● Ginger & garlic paste - 50gms ● Mint leaves - 20gms ● Fresh coriander -30gms ● Unsalted butter -35gms ● Green chili -8gms ● Coriander powder -20gms ● Cumin powder -30gms ● Black peppercorn -10gms ● Salt -to taste Mint Chutney ● Yogurt -100gms ● Mint Leaves -10gms ● Coriander Leaves -20gms ● Green Chilli -4gms ● salt to taste Method of Making: 1. Preheat the oven to 200 degrees celsius for baking the kebabs. 2. Take the bowl and pound the mutton, adding a certain percentage of fat and mutton liver for the richness and binding of the kebab on the skewer.
3. Add the masala powders along with green chili, coriander roots and leaves, mint, and onion. Ensure that squeezed onions are added to the mix; otherwise, the mutton kebabs won't stick to the skewers due to extra moisture. 4. Add the melted butter and ginger garlic paste to the pounded minced mutton. Ensure that you don't overwork the mince. 5. Rest the mixture for 1hour to 6hours in the refrigerator. 6. Now while the mutton kabab mix is resting, make the mint chutney by grinding the yogurt, mint, and coriander in an electric grinder to a fine paste. 7. Scoop balls out of the mixture of equal grammage. Pierce the minced mutton balls through the skewers and spread evenly. Press the middle finger diagonally to make signature marks on the kabab. 8. Now place the skewers on the 3rd rack of the preheated oven. Cook the kebabs for 2025 minutes with constantly turning the skewers. 9. Once the mutton seekh kebab is ready, baste it with some butter and plate it along with mint chutney. 10. Don't forget to add the kabab masala on top and check the seasoning of the chutney. Note: If the mince does not stick due to the moistness, adding a few spoons of gram flour to the mixture will help to take out the moisture. If you wish to use wooden skewers, ensure you soak them in water. To make the kebabs softer, ensure you add enough butter.