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.
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 instruction to cook.
Cook Time: 40 mins
Prep Time: 15 mins
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
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 kababs are cooked, remove them gently from the skewers
13) Your kababs are ready to be served.
18) Sprinkle chaat masala and some lemon juice and serve with green chutney.