Meal Prep · Indian
Mutton Seekh Kabab
Savor the succulent, aromatic flavors of perfectly grilled Indian minced mutton skewers.
Ingredients
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Step-by-step- In a large bowl, combine the mutton mince with the finely chopped and squeezed onion, ginger-garlic paste, green chilies, fresh coriander, and mint leaves.
- Add all the dry spices: garam masala, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix thoroughly.
- Add the roasted gram flour (besan) or breadcrumbs and lemon juice. Knead the mixture vigorously for 5-7 minutes until it becomes cohesive and slightly sticky. This helps bind the kababs.
- Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and make shaping easier.
- Preheat your oven to 200°C (400°F) if baking, or prepare your grill/grill pan for cooking. If using wooden skewers, soak them in water for 30 minutes beforehand.
- Moisten your hands with a little water or oil. Take an equal portion of the mince mixture and gently press it around a skewer, shaping it into a cylindrical kabab, ensuring it adheres well to the skewer.
- Place the shaped kababs on a greased baking tray, grill, or grill pan. Bake for 15-20 minutes, turning halfway and brushing with ghee or oil, until golden brown and cooked through. If grilling, cook until charred and done.
- Carefully slide the cooked kababs off the skewers. Garnish with fresh coriander and serve hot with mint chutney, onion rings, and a squeeze of fresh lemon juice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 28 g |
| Fat | 25 g |
| Carbohydrates | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Mutton Seekh Kababs in an airtight container. Allow them to cool completely before refrigerating.
Freezer Up to 3 months
Freeze cooked kababs in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or airtight container. You can also freeze the raw mince mixture.
Reheat Stovetop/Microwave/Oven
Reheat gently on a lightly oiled pan over medium heat, in a microwave until warmed through, or in an oven at 180°C (350°F) for 10-15 minutes until hot, being careful not to dry them out.
Chef’s Corner
- **Squeeze the Onion Dry**: Excess moisture from the onion can make your kababs fall apart. Always squeeze out as much liquid as possible.
- **Knead Thoroughly**: Don’t skip the kneading step! It helps develop the proteins in the meat, creating a cohesive mixture that holds its shape on the skewer.
- **Chill the Mixture**: Refrigerating the mince mixture allows the flavors to deepen and makes it much easier to shape the kababs without them sticking to your hands.
- **Don’t Overcrowd**: Cook kababs in batches if necessary to ensure even cooking and a beautiful brown crust, whether grilling, baking, or pan-frying.
- **Add a Little Fat**: Using mince with some fat (10-15%) or brushing with ghee/oil during cooking helps keep the kababs moist and flavorful.
