Mutton seekh kebab is a very familiar Indian appetizer that consists of finely minced mutton, flavored with a decent mixture of quite a few aromatic spices, green chilies, garlic, ginger, and a hint of raw papaya for reducing the stiffness of the meat. The additional components that add a lot to this preparation are roasted gram flour, chili flakes, turmeric, and mint leaves. If you want to know how to prepare mutton seekh kebab at home, go through my simplified process.
KEY TAKEAWAYS
- Mutton seekh kebab is a popular Indian appetizer, loved for its rich flavors and smoky aroma.
- Serve it with green chutney, onion rings, and lemon wedges for the best experience.
- Mutton seekh kebab has a juicy and tender interior offering a mildly spiced, smoky, and tangy taste.
- Other similar recipes are chicken seekh kebab, galouti kebab, and shami kebab.
The Ingredients:
To make the mutton mixture:
- 750 grams mutton (minced)
- 6 pieces green chilies (broken into half)
- 8 garlic cloves (peeled, whole)
- 1 piece ginger (1.5 inches in size, sliced roughly)
- 1 slice papaya (raw with skin, 2 inches in size, cut into small pieces)
To make the roasted masala:
- 1 tsp black pepper corns
- 6 pieces cloves
- 1 piece mace (half a flower)
- 2 pieces black cardamom (split)
- ¼ piece nutmeg
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
To make the mutton kebabs:
- 2 pieces onions (medium sized, finely chopped)
- ¼ cup gram flour (roasted)
- 1 tbsp chili flakes
- ¼ tsp turmeric powder
- 2 tsp lemon juice
- 1 tsp salt
- Coriander leaves (a few, finely chopped)
- Mint leaves (a few, finely chopped)
To smoke the kebab mix:
- Burning charcoal
- 1 tbsp cooking oil or ghee
To fry the seekh kebabs:
- Cooking oil (as required)
When I visited Delhi last year to my cousin’s place during the winter vacation of my sons, I wanted to taste mutton seekh kebab in a roadside food stall in Old Delhi. However, I refrained due to the cold weather. Seeing me sulking, my cousin cheered me up saying we will try them at home. I was delighted at the thought and asked whether she knew the recipe. She said she will try to remember the process one of her neighbors taught her. It turned out quite delicious. So, I wrote down the recipe to try it myself with some twists sometime later at home.
I did and my kebabs turned out to be surprisingly better than what I had in Delhi. Even my husband, a known critic, praised my effort and liked the taste, while my two sons kept asking for more. Seeing their joy made me feel so happy, and I thanked my cousin for having given me the chance to learn this recipe, by chance.
How to Make Mutton Seekh Kebab? (Step by Step Guide with Images)
Step 1: Take 6 pieces of green chilies (broken into half), 8 garlic cloves (peeled, whole), 1 piece of ginger (1.5 inches in size, sliced roughly), and 1 slice of raw papaya with skin of 2 inches in size (cut into small pieces) in a chopper and chop them finely.
Step 2: Add 750 grams of minced mutton to it. Blend it nicely and remove it to a bowl and keep it aside.
Step 3: Now, heat a frying pan over a medium flame and dry roast 1 tsp of black pepper corns, 6 pieces of cloves, 1 piece of mace (half a flower), 2 pieces of black cardamom (split), ¼ piece of nutmeg, 1 tbsp of coriander seeds and 1 tbsp of cumin seeds for about a minute or so until you smell the nice aroma. Switch off the flame and let the spices cool down a bit.
Step 4: When the spices cool down, transfer them into a mixie jar and grind them into a fine powder.
Step 5: Now, finely chop 2 pieces of medium-sized onions in the chopper, keep them in a bowl, and squeeze out the juice from them.
Step 6: Add the onions to the mutton mixture along with the ground masala, ¼ cup of gram flour (roasted), 1 tbsp of chili flakes, ¼ tsp of turmeric powder, 2 tsp of lemon juice, 1 tsp of salt, and a few finely chopped coriander leaves and mint leaves. Mix everything very nicely with your hand. Make a small hole in the middle of the mixture.
Step 7: Place a small container in it with a piece of burning charcoal. Put some oil or ghee on the charcoal piece. Cover the bowl and let it smoke for about 15 minutes.
Step 8: After 15 minutes, heat some cooking oil in a pan. While the oil heats up, take some skewers or pencils and stick a bit of the kebab mixture carefully on it. Shape it like a seekh and remove the pencil or skewer finally.
Step 9: Repeat the process to make all the seekh kebabs and release them in hot oil one by one very carefully. Let it cook for a minute or so on one side. Flip them one by one gently. Remove them on a plate when they are cooked nicely on all sides and turn slightly golden-brown in color.
Step 10: Your tasty and spicy homemade mutton seekh kebabs are ready to enjoy. Serve them hot along with onion rings, lemon wedges, and green chutney.
Recipe Card
Mutton Seekh Kebab
Ingredients
To make the mutton mixture:
- 750 grams mutton minced
- 6 pieces green chilies broken into half
- 8 garlic cloves peeled, whole
- 1 piece ginger 1.5 inches in size, sliced roughly
- 1 slice papaya raw with skin, 2 inches in size, cut into small pieces
To make the roasted masala:
- 1 tsp black pepper corns
- 6 pieces cloves
- 1 piece mace half a flower
- 2 pieces black cardamom split
- ¼ piece nutmeg
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
To make the mutton kebabs:
- 2 pieces onions medium sized, finely chopped
- ¼ cup gram flour roasted
- 1 tbsp chili flakes
- ¼ tsp turmeric powder
- 2 tsp lemon juice
- 1 tsp salt
- Coriander leaves a few, finely chopped
- Mint leaves a few, finely chopped
To smoke the kebab mix:
- Burning charcoal
- 1 tbsp cooking oil or ghee
To fry the seekh kebabs:
- Cooking oil as required
Instructions
- Take 6 pieces of green chilies (broken into half), 8 garlic cloves (peeled, whole), 1 piece of ginger (1.5 inches in size, sliced roughly), 1 slice of raw papaya with skin of 2 inches in size (cut into small pieces) in a chopper and chop them finely.
- Add 750 grams of minced mutton to it. Blend it nicely and remove it in a bowl and keep aside.
- Now, heat a frying pan over a medium flame and dry roast 1 tsp of black pepper corns, 6 pieces of cloves, 1 piece of mace (half a flower), 2 pieces of black cardamom (split), ¼ piece of nutmeg, 1 tbsp of coriander seeds and 1 tbsp of cumin seeds for about a minute or so until you smell the nice aroma. Switch off the flame and let the spices cool down a bit.
- When the spices cool down, transfer them into a mixie jar and grind them into a fine powder.
- Now, finely chop 2 pieces of medium-sized onions in the chopper, keep them in a bowl, and squeeze out the juice from them.
- Add the onions to the mutton mixture along with the ground masala, ¼ cup of gram flour (roasted), 1 tbsp of chili flakes, ¼ tsp of turmeric powder, 2 tsp of lemon juice, 1 tsp of salt, a few finely chopped coriander leaves and mint leaves. Mix everything very nicely with your hand. Make a small hole in the middle of the mixture.
- Place a small container in it with a piece of burning charcoal. Put some oil or ghee on the charcoal piece. Cover the bowl and let it smoke for about 15 minutes.
- After 15 minutes, heat some cooking oil in a pan. While the oil heats up, take some skewers or pencils and stick a bit of the kebab mixture carefully on it. Shape it like a seekh and remove the pencil or skewer finally.
- Repeat the process to make all the seekh kebabs and release them in hot oil one by one very carefully. Let it cook for a minute or so on one side. Flip them one by one gently. Remove then on a plate when they are cooked nicely on all sides and turn slightly golden-brown in color.
- Your tasty and spicy homemade mutton seekh kebabs are ready to enjoy. Serve them hot along with onion rings, lemon wedges, and green chutney.
