Meal Prep · North Indian
Mutton Seekh Kebab
Juicy, flavorful minced mutton kebabs, perfectly spiced and grilled for an authentic North Indian experience.
Ingredients
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Step-by-step- In a large bowl, combine the minced mutton with finely chopped onion (ensure water is squeezed out), ginger-garlic paste, green chilies, and fresh coriander leaves.
- Add all the dry spices: cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, black pepper powder, and salt.
- Add the roasted gram flour (or breadcrumbs), lemon juice, and 1 tablespoon of ghee or oil. Mix everything thoroughly with your hands until well combined and slightly sticky.
- Cover the bowl and refrigerate the mixture for at least 30 minutes, or up to 2 hours, to allow flavors to meld.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Divide the mixture into equal portions.
- Take a portion of the mixture and gently mould it around a skewer, pressing firmly to form a cylindrical kebab shape, ensuring it adheres well to the skewer. Repeat with the remaining mixture.
- Heat a grill pan or a large non-stick pan over medium heat with a little oil or ghee. Place the kebabs on the hot pan and cook, turning occasionally, until evenly browned and cooked through, about 10-15 minutes.
- Alternatively, you can grill them in an oven (preheated to 200°C/400°F) for 15-20 minutes, turning halfway, or on an outdoor grill until done.
- Serve hot with mint chutney, sliced onions, and lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked kebabs in an airtight container for 3-4 days.
Freezer Up to 3 months
Freeze cooked or uncooked kebabs on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating or cooking.
Reheat Stovetop/Microwave/Oven
Reheat cooked kebabs on a stovetop over medium heat until warmed through, or in a microwave for 1-2 minutes. For best results, reheat in an oven at 180°C (350°F) for 10-15 minutes until hot.
Chef’s Corner
- For the best texture, ensure your minced mutton has a good fat content (10-15%). If it’s too lean, add a tablespoon of melted ghee or finely grated suet to the mixture.
- Squeeze out all excess water from the finely chopped onion; this prevents the kebabs from breaking apart during cooking and ensures a firmer texture.
- To get perfectly shaped kebabs, lightly grease your hands with oil before moulding the mixture onto the skewers. Press firmly to ensure they don’t fall off.
- Don’t overcrowd the pan or grill when cooking; this allows the kebabs to brown properly instead of steaming.
