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mutton seekh kebab

Mutton seekh kebab

Abhipriya Raghav
A delicious combination of minced meat, spices and herbs which is then grilled on a tawa or a griddle using skewers.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Pakistani, Turkish
Servings 3 servings

Ingredients
  

  • 750 grams minced mutton
  • 1 large onion, finely chopped
  • 1½ tbsp paprika
  • 1 tsp red chili flakes
  • 1 inch ginger, grated
  • 5-6 cloves garlic, finely chopped
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • handful of chopped coriander leaves
  • 2 tbsp chopped mint leaves
  • handful of chopped parsley
  • ¼ cup olive oil
  • salt, as required
  • oil, for cooking

Instructions
 

  • To a mixing bowl, add all the ingredients, except for the meat and cooking oil for the marinade.
    mutton seekh kebab
  • Add the minced mutton to the bowl and mix everything until well combined.
    mutton seekh kebab
  • Cover and let it marinate overnight or atleast for a few hours before grilling.
    mutton seekh kebab
  • Divide the meat equally into smaller portions and skewer the meat in a cylindrical shape, onto metal or bamboo skewers.
    mutton seekh kebab
  • Heat a tawa on medium heat and grill the kebabs until the outside is browned and is cooked through.
    mutton seekh kebab
  • Remove onto a plate and serve hot with tzatziki, toum or mint chutney.
    mutton seekh kebab

Notes

  • If you are not able to find fresh parsley, then substitute with a tablespoon or two of dried parsley or skip completely.
  • Make sure the meat is minced very finely. If not, then run it through a food processor once before marinating.
  • Marinate the meat overnight for best results or atleast for a few hours before grilling.
  • You can change the marinade ingredients to your preference too.
  • If you want to use grated onions, then squeeze out all the water before adding it to the marinade. Adding onion paste is not advised.
  • While shaping the kebabs, make sure you wet your hand with water so that the meat does not stick to your hand.
  • If you are using bamboo skewers, then soak them in water for half an hour before grilling.
  • If you are using a griddle or an oven, then baste the kebab with oil or butter frequently to make sure they do not dry out.
  • If you are using a tawa to cook the kebabs, then turn the kebab frequently to make sure it is cooked evenly and does not burn.
Keyword kebab, meat, minced, mutton, mutton kebab, mutton seekh kebab, pakistani, seekh kebab, turkish