Mutton Seekh Kabab – A tale of a kabab!!

Mutton Seekh 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.
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.
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 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.
Good story. Lol
Thank you Rini?
These look exactly like what we get in Lucknow ????
Wow thank you, Rateka are you from Lucknow? Want to confirm the story now? ?
Welcome :)..Yes I am from city of Nawabs and even i have heard the same story of these kebabs 😉
Oh its a true story then. Thanks for the reply Rateka:))
Thanks for the story Sumith. I didn’t know how the seekh kabab was invented.
Hi Vibha thank you. Let’s confirm this story, hope we got a friend from Lucknow here. Waiting for her reply?
OMG!One more great recipe…Cashew Paste ,cornflour and chana masala concept is new to me ,this is awesome recipe!Thank you Sumith.
Thank you Payel:))
I can eat these forever! They look delicious Sumith! 🙂
Me too a great lover of kebabs!! Thank you Lisa:))
Yummm
:))
I love that story – it reminds me of the king of Spain who decreed that all Spaniards had to speak with a lisp so he didn’t feel foolish … and it remains so to this day – the Spanish sound their S’s as Th’s and very pretty it is too. And those kebabs look divine.
Nice to hear another story behind food. And thanks for the compliment Osyth:))
Theses sound amazing. I love Kebabs!
Thank you Myra!!
Hi Sumith? great post! Thanks for following and supporting my young blog bake to the top! Eager to read your interesting posts in future!!
Thank for stopping by Utkarshini:)) you have a wonderful blog rich in contents. Looking forward for your future posts:))
I too make seekh kababs but the ingredients in your recipe are perfectly fit for a king! I will definitely try your recipe!
Vajeeda you are going to eat like a Queen!! ?
Awesome.
Wow, this is a very long list of ingredients, but since I do want to eat like a nawab, I will start the day before, gathering them all together! I know it will all be worth it in the end! Yum! 😀
Hi chef Julianna though the list is big, preperarion and cooking is easy. And treat yourself like a Nawab:))
Your recipes are great.
Thanks for the compliment Veena:))
this sounds delicious ! and the pictures are wonderful !
Thank you Anita:))
This looks so yummy! Wow!
Thank you Carol:))
Looks so tasty! Thanks for sharing the recipe.
Thank you shin and Jim:))
Sounds delicious and thanks for the history of seekh kabab. I’ll have to see if I can find the ingredients around here! 🙂
Thanks a lot Wallace for stopping by.
Looks so great.
Thank you Rupali?
When I go to an Indian restaurant, this is one dish I always order. Now I have a recipe on how to prepare them at home, thank you.
Thanks for stopping by Karen.
Absolutely delicious ????
Appreciate your compliments Vinita:)
Wow – what wonderful flavours! Fabulous xx
Thanks a lot Wendy.
You’re very welcome Sumith! x
I’ve often wondered where these and their name came from
Yes Derrrick some of these food tales sounds very corny.
?
Nice article, Really loved it, you explained it very well, Thank you so much.
Glad you liked it! Thank you
Such amazing seasoning you have here! Love the idea of adding mango and cashew powder, among others. Sounds so tasty! ?
Thank you Ronit. Lengthy list of ingradients, though you will eat like a Queen. It tastes amazing, especially with that mango powder.
I will look for it.
I love the story! I bet these are every bit as tender and delicious as they look!
Thank you Kathryn. It’s delicious and easy to cook. The story says you don’t need teeth to have this. I will save this recipe for my old age.
Wow looks wonderful. Never seen a kebab like that (:
Thank you Blogtastic
Incredible flavours. I do love a good kebab. Would be really interested to try with mutton as you’ve specified. So much flavour. Wonderful post, Sumith.
Thank you Tracey. You will love the best kebabs in mutton.
mmm. . . these look wonderful. I enjoyed reading the background and contextual information.
Thank you Sheryl
Delicious looking kababs Sumith.
Thank you Avin.
I would have thought the kebabs had been invented in the near/middle east (the Turks are champions of these spit-roasted meats), but what do I know? The amount of spices points to India, but that may have been added after the fact.
In any case it is not worth arguing over. The kebab is popular from Berlin across the Ural mountain states all the way to India… lots of people like it, and there are lots of ways to make it taste good! Btw, I don’t know, but it is probably also popular in Britain?
A good day to you, Sumith, good story, that ?
Thank you Alex, I read kebabs have been brought to India by the Persians. Yes the Turks are the champions in these. Now a days it’s gone a very popular food all around the world. In Britain in every street we have got more kebab shops than the stars in the sky??.
Same here! They say Berlin is the capital
of Kebab ?
Kababs look great . I wish I could taste your food.
Thanks Veena for those encouraging words.
Love the presentation! Yummy kebabs!
Thank you Freda.
your food is like art… Love it. Every piece on your blog is just beautiful <3
Thank you Hemangini for this beautiful inspirational words!
Your most welcome.. My mom just saw your pintrest and she said wow, this looks great. Coming from my mom that is huge, she rarely praises other cooks. Never praised me! lol
Have a wonderful time.
Thank you Hemangini. Tell my hello to her.
Delicious looking kababs so yummy.
Thank you Sathwika.
Who doesn’t like a great kebab! I love your presentation ?
Thank a lot for your beautiful bunch of words Orlando!!
A very nice recipe indeed….what is the alternative to papaya paste if any and the use of it here?. Thanks, Renu
As meat tenderizer alternative to papaya, we can use stem part of the pineapple. Sorry for a late reply.