Ingredients

• Minced mutton - 500 g
• Onion - 1/3 cup, chopped
• Cloves - 6
• Cardamom - 4
• Black pepper - 1/2 tsp
• Mustard - 1 tsp
• cumin seeds - 2 tsp
• Coriander seeds - 2 tsp
• Mutton fat - 2 tbsp
• Ginger - 1/2 cm, chopped
• Chilli powder - 1 tsp
• Garlic - 4 flakes, sliced
• Egg - 1
• Vinegar - 1 tbsp
• salt to taste

How to Make Sheekh Kebab

• Powder the cloves, cardamom, black pepper, mustard, cumin seeds and coriander seeds together.
• Add onion, ginger, garlic, chilli powder and mutton fat to the minced mutton and grind to a paste.
• Mix in beaten egg, vinegar and salt.
• Marinate for one hour.
• Brush skewers lightly with oil.
• Take a handful of meat mixture and pass the skewer through it.
• Supporting the mixture on your palms, shape it into a thin cylinder along the skewer.
• Grease the grilling rack lightly with oil and place the skewers on it to begin grilling
• After five minutes, brush the kebabs with some oil.
• When one side turns brown, turn the skewers and grease the other side of kebab.
• Remove the kebabs from fire when they turn brown.
• Slowly, turn the kebabs to loosen them from the skewer and slide them out.
• Serve hot with mint chutney and salad.