Today is all about feasting. Yep people! Today being Eid al-Adha, we have to celebrate with a special recipe, right? And this festival, Bakrid always reminds us of mutton. So, here is a delicious mutton seekh kebab recipe to celebrate the festival!
This mutton seekh kebab recipe is again from the Middle Eastern platter that I did, a few months back. If you have been following me on Instagram, then you would have noticed it in my status. Since then, I have been wanting to post this recipe.
Mutton seekh kebab is a delicious combination of herbs, spices and minced meat. You can use any spices and herbs to marinate the meat. It is a personal preference. Although if you are not sure how it would turn up in the end, then do follow my foolproof recipe for sure results, because this is a tested recipe.
So, which is the best cut of meat for this kebab? I would definitely suggest the ones with more fat content, like the shoulder cut. Do not use lean meat. If you are using lean meat, then the kebab would break off easily from its cylindrical shape and will also become dry. The fat is what keeps the kebab juicy and together. So, make sure you buy meat with more fat content.
But, if you are very conscious about using lean meat, then you can probably try adding an egg to the minced meat to make sure that the kebab holds its shape. Egg actually acts as a binding agent. Though we are using minced meat, it is very important to marinate it for a few hours atleast before grilling it. Marinating it for a longer time would make sure that the meat absorbs all the flavors and is also very juicy.
Instead of using mutton, you can also replace it with chicken or beef. Whatever meat you use, the kebabs taste just awesome that you will love it. It is also really easy to prepare. You don’t even require a grill pan or a griddle. A tawa is all you need! Simple right!
But, traditionally it is prepared using a grill. If you have one, then you can use that too. Or, you can even give the smoky flavor using a hot charcoal (the dhungar method). But, this mutton seekh kebab gets cooked easily on a tawa also.
For this mutton seekh kebab, I would have added finely chopped onions to it. You can skip it too. I just like the flavor it gives to the kebab. Also, I have used parsley in the kebab. If you do not find fresh ones, then you can use dried herbs too or you can totally skip it. Everything is your choice, as I said earlier.
I served this mutton seekh kebab with tzatziki and toum. Both are middle eastern dips, the former one being made with hung curd and the latter is a dip made with garlic. Both taste awesome with this seekh kebab. But you can serve it as such or with any dip you like.
So, enjoy this Eid al-Adha with your entire family with this mutton seekh kebab and a lots of sweets too! Stay safe; stay healthy! Happy cooking and eating! Eid al-Adha Mubarak to everyone!
While you are here, do checkout my sweet recipes to celebrate this Eid! Try out my other appetizer recipes too! Also checkout my mutton biryani and other mutton recipes.
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron
Mutton seekh kebab
- 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
- To a mixing bowl, add all the ingredients, except for the meat and cooking oil for the marinade.
- Add the minced mutton to the bowl and mix everything until well combined.
- Cover and let it marinate overnight or atleast for a few hours before grilling.
- Divide the meat equally into smaller portions and skewer the meat in a cylindrical shape, onto metal or bamboo skewers.
- Heat a tawa on medium heat and grill the kebabs until the outside is browned and is cooked through.
- Remove onto a plate and serve hot with tzatziki, toum or mint chutney.
- 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.