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MUTTON SEEKH KEBAB RECIPE

MUTTON SEEKH  KEBAB RECIPE

Seekh kebab is a type of kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.It is typically cooked on a barbecue or in a tandoor.

Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, cilantro and mint leaves. Sometimes extra fats are added to further enhance the flavor.

 Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas.

INGREDIENTS

  • 500 gm boneless mutton with fats
  • 1 large onion, roughly chopped
  • 1 tsp roasted jeera / cumin powder
  • 1 ½  tsp. coriander powder
  • 1  tsp. garam masala
  • 2 tsp chaat masala
  • 1 tbsp lemon juice
  • 2 or 3 tsp butter [ optional , add if the mutton has less fats ]
  • 1 tsp pepper powder
  • ½ cup fresh coriander
  • ¼ cup  fresh mint leaves
  • 1 ½ tbsp  ginger garlic paste
  • 5 or 6 green chilli or as per taste
  • salt
  • 3 or 4 tbsp roasted besan or corn flour
  • Oil for shallow frying
  • ¼ tsp baking soda or 1 tsp papaya paste or any meat tenderiser .

METHOD

Clean , wash , rinse  and completely drain off the excess water from the mutton .Use mutton with fats for soft kebabs .

 Dry off the mutton pieces with a kitchen towel , there should be no excess moisture.

Chop into small pieces .

Transfer to mixie jar and grind it as shown in the video , don’t make fine paste  , else it well become very soft and make it difficult for giving shapes to the kebab.

Transfer the mixture to a bowl .

Now add all the ingredients one by one other ingredients and grind into coarse smooth mixture.

Transfer this over the minced meat and knead well with hands , adjust taste by adding the flavours needed .

Cover the bowl and refrigerate the mixture for minimum  2 hrs or overnight . More the marination better the taste and texture .

*Refrigerating helps to firm up the mixture so that it is easier to handle. Also the mixture gets marinated well .

When ready to cook, take a scoop of the mixture and form sausages .

You can also shape these on the stick end of a wooded masher for an authentic seekh shape as I have done . * Grease the stick lightly so that the kabab slides off easily after shaping.

If you are not able to shape the kebabs ,then make very thin flat kebabs as shown in the video like chapli kebabs .These kebabs shrink on frying .

Heat a non stick pan or grill pan with oil and arrange the kababs on it.

Keep rotating and fry  for about 2 to 3  minutes on each side  or as needed on each side on medium flame . [ not high flame or low flame ]- it would take roughly 10 mins .

Keep turning them as needed to golden brown the seekh kababs evenly on all sides .

Don’t over fry the kebabs they will harden . Fry remaining kababs, replacing the oil if it starts to darken.

For a smoky flavour – you can smoke the seekh mixture before shaping the kababs by placing a lit coal on a piece of foil /karori and placing it in the middle of the bowl holding the mixture. Then drop a bit of oil on the coal and cover the bowl for 2 minutes to retain the smoke in the bowl for the mixture to absorb it OR you can smoke the kababs once they are cooked using the same method .

Serve the kababs with green chutney / dips /sauces / onion / salad /pav / naan  / parathas / fries etc.

I served it in pav topped with chutney / sauces / onion rings.

NOTES

  1. These kababs can be half fried and frozen. store in freezer and use it when ever required .
  2. Here I am using baking soda as meat tenderiser .
  3. To make the  chicken Seekh Kebab use  leg boneless of chicken . Because leg boneless chicken pieces makes Seekh Kebab soft and juicy. If you use chicken breast pieces then the Seekh Kebab will become hard and dry.To rectify this add 1 tsp butter .
  4. Adjust spices/masalas as per taste .
  5. You can also cook kabab in oven which is preheated to 250 degrees C.

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