Tasty Seekh Kebab

Recipe by
Total Time:
3 hours
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 500 g - mutton
  • 15 g - ghee
  • 20 g - ginger
  • 1 tsp - fresh lime juice
  • 1 level - red pepper or 1 tsp - yellow coloured chillies
  • 4 tsp - roasted ground coriander seeds
  • 16 - peppercorns
  • a pinch - saffron (optional)
  • 30 ml - water
  • 20 - roasted besan (gram flour)
  • 1 tsp - poppy seeds
  • 1/2 tsp - nutmeg or 1/2 tsp - mace
  • 7 g - almonds
  • 1.5 tsp - salt
  • 2 tsp - cream or curd
  • 1 tsp - black cumin seeds
  • 6 cloves - garlic
  • 1/2 tsp - garam masala
  • 1 tbsp - finely chopped fresh coriander leaves or parsley
  • For Salad:
  • 115 g - finely sliced onions
  • 30 g - sliced ginger
  • 1/2 tsp - salt
  • 1 tbsp - chopped fresh mint leaves
  • 3 to 4 slices - green chillies
  • 1 tbsp - fresh lime juice

How to Make Tasty Seekh Kebab

  • Wash and dry the mutton and saute thoroughly. Grind it on a stone or pass twice through a mincing machine, using a fine plate. Add salt, lime juice and leave for 2 hours or so to allow the mince to become tender.
  • Roast poppy seeds, almonds, black cumin seeds, cloves, coriander leaves and peppercorns on a hot griddle.
  • Grind these with ginger, parched gram flour, nutmeg or mace and 1 to 2 tspfuls of cream or curd.
  • Mix with minced meat, and add red pepper or yellow chilli powder and garam masala.
  • Add 1 oz water and knead hard for a few minutes, till the paste become sticky and suitable for holding on the skewers.
  • Chop coriander leaves or parsley fine and add to the ground paste.
  • Divide into 24 equal parts and flatten them.
  • Pass the skewer through the centre of each part, and, using a moistened hand, fold the meat on to it.
  • Rotate the skewer slowly and press the meat gently with the finger moistened with a little water till it completely encircles the skewers for a length of about 4 inch (10 cm).
  • Leave it for 15-20 mins and then roast on charcoal fire or grill in an electric oven.
  • Turn slowly when one side is done.
  • Do not turn the seekhs or skewers around too quickly, as this causes the paste to come off the skewers and fall down on the fire.
  • While the kebabs are being made, prepare salad for serving them by mixing sliced onions ginger, green chillies, fresh mint leaves, a little salt and lime juice.
  • Serve with tomato sauce or coriander chutney. Serve immediately.

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