mutton seekh kabab recipe | Seekh kebab recipe

Mutton seekh kebab recipe described with step by step pictures. Mutton seekh kabab is a wonderful mutton starter. Now the question is, What is seekh kabab, right? When minced meat or keema is first well marinated in flavourful spices then stick around a seekh or skewer with a cylindrical shape, and lastly, cooked in grill or bbq is called seekh kebab. Though seekh kabab is generally prepared with mutton, lamb, chicken, or meat of beef. Today we will learn to make this kabab at home with mutton mince.

Like other kebabs you can easily make seekh kabab at home. For that, you have to Just marinate the keema or minced meat with all simple ingredients like ginger-garlic paste, onion, mint, coriander leaves, and special masala. Actually that special ground masala is the secret of this recipe which brings that exotic flavor in this mutton kabab. And with its single bite, you can feel that magic.

As per history, this wonderful kabab originally comes from South Asian countries. Even people say it’s quite similar to turkey’s popular “shish kebab”. But after some research, I got to know both are not the same. Actually there is a huge difference between them except for both are made in seekhs. As seekh kabab is prepared with minced meat or keema whereas meat cubes are used in a shish kebab like our kathi kabab. The only similarity is both are prepared in skewers.

Meat-based seekhs are very famous and common in India and Pakistan. Even these seekhs are easily available in our street-side shops at a very cheap rate. Especially in old Delhi, such kababs are most popular and people say its value for money.

Here I’ve used small pieces or chunks of mutton. Even you can use store-bought keema too for making this recipe. But then must marinate the keema as I did with the meat chunks. As I always prefer to use my homemade masalas here also I did the same as I don’t feel a similar taste using packet masala.

keema kabab is served

Mutton is my first preference among all meat so every preparation of it always draws my attention towards them. So I mostly choose to order mutton seekh among all kababs from my favorite kebab corner’s menu. But I say a big “No” to the restaurant’s seekh kebabs as most of them serve the readymade one. Tastewise there is a huge difference between the readymade and freshly made kebab, even the later one is also preservative-free.

Though in Bangalore, Tunde, and Paradise are my favorite food joints only for their special Lucknowi and Hyderabadi kebab. If you are in Bangalore and still don’t try it out, then you must visit at least once. Even for online ordering, I prefer khan saheb too from my nearest options.

But we always can’t rush to the restaurants for satisfying our cravings, right? That is why I started making this kabab at home. And from the beginning, this homemade kabab came out with the best taste. Even it’s so juicy and succulent that easily melts in the mouth in no time. This Fresh homemade seekhs are an awesome starter, even you may have it with plain or tandoori roti or paratha too.

Basically in dhabas, this mughlai style kabab is prepared in tandoor. But that idea will not work at home, right? Don’t worry, you will get the same taste by using your regular used Tawa or grilled pan too. To know, how to do it, must go through this recipe till the end. And I hope all the information you’re asking for, is available in my post.

Each detail of this recipe may help you to easily prepare this delicious kabab at home. And let me know how this recipe works in your kitchen by sharing your valuable feedback in the comment section below.

You may try some of my mutton recipes from my website

Even you may enjoy it with my kolkata style dum pukht chicken biryani recipe.

Mutton seekh Kabab recipe | Seekh kebab recipe

Prep time: 30 mins

Cooking time: 25 mins

Total time: 1 hr 55 mins

No of servings: 12

Course: Starters

Cuisine: Indian / Pakistani

Author: Moumita Paul

Ingredients

  • 500 gms boneless mutton(at least 50 gms fat)
  • 200 gms onion
  • 2 1/2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 medium lemon
  • 3 green chillies
  • 1 tbsp chopped coriander
  • 1 tbsp chopped mint
  • 1 1/2 tsp homemade kabab masala
  • 1 tsp red chilli powder
  • 7 tbsp ghee
  • 4 tbsp oil
  • 1 tsp salt
  • Chaat masala for garnishing

Seekh kabab’s masala

  • 3-4 green cardamom
  • 1 tsp shah jeera
  • 1 1/2 tsp coriander seeds
  • 1/3 mace or javitri
  • 1/8 nutmeg or jaifal
  • 1/2 inch cinnamon stick
  • 8-10 peppercorns
  • 4-5 cloves

How to make mutton seekh kabab recipe

Preparation of kabab masala

  • Take a pan with 3-4 green cardamom, 1 tsp shah jeera, 1 1/2 tsp coriander seeds, 1/3 mace or javitri, 1/8 nutmeg, or jaifal, 1/2 inch cinnamon stick, 8-10 peppercorns and 4-5 cloves. Dry roast these whole garam masalas on a slow flame for 3-4 mins or till the aroma comes out of the spices.
seekh kebab spice mix
  • Remove the dry roasted spices from the pan. After slight cooling it down transfer it to the grinder or mortar to make it a fine powder. Keep it aside for later use.
ground it to turn into mutton seekh kabab masala powder

Making of beresta

  • First, take 200 gms of onion and cut into fine slices. Then heat a pan with 3 tbsp of ghee and 4 tbsp of oil. Once the oil heats up add the onions slices to it.
making beresta
  • Fry till the onions started getting nice golden brown color, as shown in the pic.
beresta for this recipe
  • Then immediately remove the golden fried onions to a kitchen towel to soak the excess oil. Now, beresta is ready to use in this recipe.

How to make mutton seekh kabab

  • First, take the mutton, lamb, or goat meat with at least 50 gms of fat. Here fat works as a binding agent.
mutton meat for kabab
  • Then first cut the meat pieces into small chunks, wash it in lukewarm water. Then keep it in a mixing bowl by squeezing all the pieces to ensure water is completely removed from the meat.
  • Add 2 tsp ginger paste, 2 1/2 tsp garlic paste, 3 chopped green chilies, 1 tsp red chili powder, 1 tbsp chopped coriander and mint leaves. Mix it well.
seekh kabab ingredients
  • Add the golden fried onion or beresta to the meat and give a good mix.
making this mutton kabab recipe
  • Then add 1 1/2 tsp of this kabab masala and mix well.
adding seekh kabab masala to mix with other things kept in bowl
  • Add 1 medium lemon juice to the mutton which will tenderize the meat to get the kabab so soft that it easily melts in your mouth.
lemon juice is added to to make seekh kabab soft and juicy
  • Lastly, add the salt. Salt will also help to tender the mutton but add it last as it has a tendency to release water from the meat and turn it to be a dry kebab.
by adding salt mutton kabab masala is ready
  • Then marinade the meat for at least 45 mins. I marinate it for 2 hrs as the taste and juiciness both depend on that marination time of the meat. After marination, put the mutton in the grinder to make a smooth paste of it. 
kabab meat after grinding
  • Add the 2-3 tbsp melted ghee to the ground meat to get the flavourful kebab, mix it well.
adding ghee to the ground meat for kabab
  • To get that smoky flavor in your kabab, must place a small bowl in the middle of the ground mutton. Then after putting a piece of burning charcoal in the bowl.
adding burning charcoal to get the smokey flavour in this seekh kebab meat
  • Then immediately add 1 tsp of ghee and cover the bowl with a tight lid to spread the smell all over the meat. Leave it for 15-20 mins.
adding ghee to the burning charcoal to make the smokey flavour in kebab meat
  • After 30 mins, take out the bowl from the ground meat and give it a good mix. Then take the skewers or seekh, if it’s wooden skewer then soak it in water for at least 1 hour before making the kabab. 
seekhs and mutton mince
  • First grease your palm with oil then take a good amount of ground meat and first make a ball with it. Then place the wooden skewer just middle of it, as shown in the pic.
wooden stick on keema ball
  • Then press the skewer in the ground meat ball and use it as support to hold the keema around it.
rolling the keema along the stick
  • Then you may make this kabab by putting the skewer in the middle of the ground mutton ball. Then roll it down on a plane surface to give it a cylindrical shape like the ready-made kebab. Or take the keema balls in your palm, put the skewer in it and press it down by your palm to give it a restaurant like shapes(as shown in the pic).
making mutton or lamb kabab in wooden skewer
  • When all the batches are done, then prepare this kebab as I described below.
seekhs are ready with meat

Making mutton seekh kababs on grilled tawa 

  • you can just use your grill pan or tawa to simply make it on the gas stove. First, heat up the tawa or grill pan grease it with little ghee and put all the kebab sticks to the pan. But keep some space between each stick.
making this kabab on tawa
  • Then cook the kababs in slow flame and after every 5 mins slowly turn it down. Totally it will take 20 mins to get ready by both sides. 
seekhs on grill tawa
  • Then brush each side of kababs with ghee and grill its every side for 1 more min(see the tips section). So after 22 mins, it will be ready on Tawa.
greasing ghee on kababs

Making mutton seekh kebabs in oven

  • First, Preheat your microwave on 180-degree celsius for 15 mins. Then place the seekhs on a greased grill rack and must put the grill rack on a microwave-safe plate.
seekh sticks on grill tray
  • Then put the rack in the microwave and grill these kebabs for the first 10 mins. After 10 mins must turn the kebab and again grill it for 10 mins.
seekhs are in oven
  • After 20 mins, take the rack out, brush it with little ghee and put it in the microwave again for grilling for 2 more mins. After 2 mins, turn the seekhs down, brush it with ghee and again grill it for 2 mins. 
brushing ghee on kebabs
  • So after 24 mins of grilling, mutton seekh kabab will be ready, serve it with mint or pudina chutney, onion slices, and lemon. Even serve it for dinner or even lunch as per your choice.
seekh kababs are ready

Tips for making best mutton seekh kabab recipe

  • Even you may use lamb meat in this recipe and that won’t change the authentic taste of this dish. Even you may use goat meat by adding some extra fat with it.
  • Though here I didn’t use eggs you may use if you wish, though, in my recipe, that’s not required.
  • If you’re using iron seekh then it would be better to use it after greasing with oil.
  • Instead of using curd or dahi here, I used lemon as curd may release water from this kabab and that might get soggy and easily breakable.
  • If you don’t have charcoal then skip it or use a piece of burning cinnamon stick instead of coal and the rest of the procedure is the same. Actually the fact is we just need to make the smoky flavor and cinnamon can do it too.
  • If you have any option for barbeque then you may prepare it on that too.
  • Here I’ve used more ghee, you may replace some of them with oil too.
  • You may even direct use mince instead of using boneless pieces like me.
  • Though mutton is full of protein and nutrients, many people don’t eat mutton as it contains high calories, or even sometimes their healthy diet plan doesn’t allow them to have. They can prepare this kabab with chicken too.
  • If you’re using the frozen meat or taking out the meat direct from the refrigerator, then let it be at room temperature before using it in this recipe.
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