Mutton Seekh Kebab Recipe – Juicy, Smoky & Absolutely Irresistible

on

Introduction

If you're a fan of juicy, smoky kebabs that melt in your mouth, Mutton Seekh Kebab is a must-try! These tender, spiced kebabs are made with minced mutton, infused with Indian spices, and grilled to perfection. Whether you’re planning a weekend dinner, a party, or just want to treat yourself — this recipe is a showstopper.

“Crafted by AI, inspired by humans — where technology meets taste with trust.”

🛒 Ingredients:

(Serves 4–5)

For the Kebab Mixture:

  • 500g minced mutton (preferably with a bit of fat)

  • 1 medium onion – finely chopped or grated

  • 1 tbsp ginger-garlic paste

  • 2 green chillies – finely chopped

  • 2 tbsp fresh coriander leaves – chopped

  • 1 tbsp mint leaves – chopped (optional)

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • ½ tsp red chilli powder (adjust to taste)

  • ½ tsp black pepper powder

  • Salt – to taste

  • Juice of half a lemon

  • 1–2 tbsp roasted gram flour (besan) – for binding

  • 1 egg (optional – helps in binding)

  • 1 tbsp ghee or oil (for moisture)

🔪 Preparation:

Step 1: Prepare the Mince

  • If you're using store-bought mince, run it once more in a food processor to make it finer. This helps the kebabs hold shape.

  • Squeeze out any extra moisture using a muslin cloth or paper towels.

Step 2: Mix Everything

  • In a large mixing bowl, combine all the ingredients.

  • Mix thoroughly using your hands so the spices blend well and the mixture becomes sticky.

  • Cover and refrigerate for at least 1 hour (overnight is even better for deeper flavor).

Step 3: Shape the Kebabs

  • Wet your hands lightly with water or oil.

  • Take a portion of the mixture and shape it onto skewers (metal or wooden), forming long cylindrical kebabs.

  • If you don’t have skewers, you can simply shape them like sausages or patties.

🔥 Cooking Options:

1. On a Grill / BBQ:

  • Preheat your grill and place the skewers over medium heat.

  • Cook for 10–12 minutes, turning occasionally, until browned and cooked through.

  • Brush lightly with oil or ghee during grilling for extra juiciness.


2. In the Oven:

  • Preheat to 200°C (390°F). Place kebabs on a greased tray or wire rack.

  • Bake for 15–20 minutes, flipping once in between.

  • Broil for an extra 2–3 minutes for that smoky effect.

3. On a Pan / Tawa:

  • Heat a little oil and cook kebabs on medium heat until golden brown on all sides and fully cooked.

🥗 Serving Suggestion:

Serve hot with green chutney, sliced onions, lemon wedges, and roomali roti or naan. A sprinkle of chaat masala on top makes it even better!

🔥 Pro Tips:

  • Fat is flavor – A little fat in the mince keeps kebabs juicy.

  • Bind well – Don’t skip besan or egg if your mixture feels loose.

  • Chill time matters – Refrigeration helps in shaping and enhances the flavor.

Craving already? Go ahead and try this delicious Mutton Seekh Kebab at home — you’ll be surprised how easy and satisfying it is. 😊

📄 Disclaimer

Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.

We do our best to test or verify the cooking process and ingredients before sharing them.

❓ FAQs About Mutton Seekh Kebab

1. Can I make mutton seekh kebabs without a grill or oven?

Yes! You can easily cook them on a tawa or non-stick pan. Just brush the pan with a little oil and cook on medium heat, turning occasionally until browned and fully cooked.

2. Why are my kebabs breaking or not holding shape?

That usually happens if there’s too much moisture in the mince or not enough binding agent. Make sure to:

  • Squeeze excess water from onions and mince

  • Add enough roasted besan or an egg for binding

  • Chill the mixture for at least 1 hour

3. Can I use chicken or beef instead of mutton?

Yes! The same recipe works with chicken keema or beef mince. Just note:

  • Chicken cooks faster and may need less time

  • Beef might take slightly longer and may need more spices depending on taste

4. Can I prepare the kebab mixture in advance?

Definitely. You can prepare the mixture and store it in the fridge for up to 24 hours. You can also freeze shaped kebabs for up to 1 month — just thaw and cook when needed.

5. How can I make the kebabs more smoky in flavor?

For a tandoori-style flavor at home, try the “dhungar” method:

  • Heat a piece of charcoal till red hot

  • Place it in a small bowl inside your kebab bowl

  • Pour a spoon of ghee or oil over it and immediately cover with a lid for 3–5 minutes

6. Are mutton seekh kebabs healthy?

They’re protein-rich, especially if grilled or baked with minimal oil. You can make them healthier by:

  • Using lean mutton

  • Skipping extra ghee

  • Serving with salad or whole wheat roti instead of naan

7. What’s the difference between shami kebab and seekh kebab?

  • Seekh kebabs are shaped on skewers and grilled or roasted.

  • Shami kebabs are usually round, pan-fried, and made with lentils for extra texture.

8. Can I cook seekh kebabs in an air fryer?

Yes! Preheat the air fryer to 180°C, lightly brush the kebabs with oil, and air fry for 10–12 minutes, flipping halfway through.

Comments

Post a Comment