Mutton Seekh Kabab – A tale of a kabab!! There’s a funny story about the origination of the Seekh Kebab, kebab that literally melts in mouth
Mutton Seekh Kabab - A silky smooth kebab from the Mughal Era in India.

Mutton Seekh Kabab

Mutton Seekh Kabab – A tale of a kabab!! There’s a funny story about the origination of the Seekh Kebab, a minced meat kebab that literally melts in your mouth. It’s said that an unknown chef invented this silky smooth kebab during the Mughal Era in India – for an elderly Nawab who had lost his teeth (I am not disappointing you, those with teeth can also have this) This toothless nobleman wanted to enjoy meat. This nobleman lived in Lucknow and while I have no idea whether this story is true.

Mutton Seekh Kabab - A silky smooth kebab from the Mughal Era in India.

Interesting right? You should definitely make these kebabs and while your guests talk about how incredibly soft and smooth these delightful little appetizers are… you can tell them, Sumith from India told you this fake tale of the Seekh Kebab. Don’t get disappointed with the long list of ingredients. You are going to eat like a Nawab!! Make these kebabs as an appetizer for your next party. You can make them in advance – just keep them in the freezer and thaw/cook before your guests arrive. They’re sure to be a hit with everyone!



The most important part of a mutton seekh kabab is the quality of the meat. The goat mince meat or mutton keema that you use has to have atleast 20%-30% fat in it. Too much lean meat will result in dry kabab. Good luck with your kabab!

Mutton Seekh Kabab - A silky smooth kebab from the Mughal Era in India.



Mutton Seekh Kabab instruction to cook.

Serves: 4

Cook Time: 40 mins

Prep Time: 15 mins

Ingredients:

  • Minced Mutton  – 500 g
  • Garam Masala – ¾ teaspoon
  • Finely Chopped Onion – 1
  • Ginger Paste – 2 teaspoons
  • Garlic Paste – 2 teaspoons
  • Raw Papaya Paste – 1 tablespoon
  • Lemon Juice – 1 teaspoon
  • Onion Paste – 1 tablespoon
  • Cashew Paste – 2 tablespoons
  • Cornflour – 1 tablespoon
  • Red Chilli Powder – 1 teaspoon
  • Thick Cream – 2 teaspoons
  • Black Pepper Powder – A pinch
  • Cumin Powder – 1 tablespoon
  • Coriander Powder – 1 teaspoon
  • Carom Seeds – 2 teaspoons
  • Turmeric Powder – ½ teaspoon
  • Dried Mango Powder – 1 teaspoon
  • Dry Ginger Powder – ¼th teaspoon
  • Rock Salt – 2 tablespoons
  • Nutmeg Powder – ½ teaspoon
  • Egg Yolk – 1
  • Chaat Masala – To sprinkle
  • Melted butter/ghee to grease

 Method:

  1. Add all the ingredients into minced mutton and mix well.
  2. Mix it thoroughly with the spices and make like dough.
  3. Keep the dough in the refrigerator for at least 1 hour to marinate.
  4. Preheat your oven at 180 degree C/ gas 6.
  5. Soak wooden skewers in water for 5 minutes and wipe off.
  6. Grease the skewers well with oil or ghee.
  7. Take a big ball of the mutton dough and press around the skewers.
  8. Press tightly, so that the mutton sticks well around the skewer.
  9. Repeat the process to cover the skewer.
  10. Place the skewers into the oven.
  11. Brush oil/ghee occasionally.
  12. When the kebabs are cooked, remove them gently from the skewers
  13. Your kebabs are ready to be served.
  14. Sprinkle chaat masala and some lemon juice and serve with green chutney.
 

More similar recipes:

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Regards,
Sumith.

Mutton Seekh Kabab - A silky smooth kebab from the Mughal Era in India.

Mutton Seekh Kabab recipe
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Mutton Seekh Kabab

Mutton Seekh Kabab – A tale of a kabab!! There’s a funny story about the origination of the Seekh Kebab, kebab that literally melts in mouth
Course Appetizer
Cuisine Indian
Keyword Mutton Seekh Kabab
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 304kcal
Author Sumith Babu
Cost £10

Ingredients

  • 500 gms minced mutton
  • 3/4 tsp garam masala
  • 1 onion (finely chopped)
  • 2 tsp ginger (paste)
  • 2 tsp garlic paste (paste)
  • 1 tbsp raw papaya (paste)
  • 1 tsp lemon juice
  • 1 tsp onion (paste)
  • 2 cashew (paste)
  • 1 tsp cornflour
  • 1 tsp red chilli powder
  • 2 tsp thick cream
  • black pepper powder a pinch
  • 1 tbsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp carom seeds
  • 1/2 tsp turmeric powder
  • 1 tsp dried mango powder
  • 1/4 tsp dried ginger powder
  • rock salt (to taste)
  • 1/2 tsp nutmeg powder
  • 1 egg yolk
  • chaat masala (to sprinkle)
  • melted butter/ ghee (to grease)

Instructions

  • Add all the ingredients into minced mutton and mix well.



  • Mix it thoroughly with the spices and make like dough.



  • Keep the dough in the refrigerator for at least 1 hour to marinate.



  • Preheat your oven at 180 degree



  • Soak wooden skewers in water for 5 minutes and wipe off.



  • Grease the skewers well with oil or ghee.



  • Take a big ball of the mutton dough and press around the skewers.



  •  Press tightly, so that the mutton sticks well around the skewer.



  • Repeat the process to cover the skewer.



  • Place the skewers into the oven.



  •  Brush oil/ghee occasionally.



  • When the kababs are cooked, remove them gently from the skewers



  • Your kababs are ready to be served.



  •  Sprinkle chaat masala and some lemon juice and serve with green chutney.



Nutrition

Calories: 304kcal | Carbohydrates: 8g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 159mg | Sodium: 99mg | Potassium: 529mg | Fiber: 2g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 6mg | Vitamin E: 1mg | Calcium: 50mg | Iron: 5mg
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