Mutton Seekh Kabab Recipe | how to make seekh kabab

Seekh kabab names originally come from the name called "Sish kabab". These kababs were famous in our country by the Turkish people, When hunting activities in the woods by the Turkish soldiers. Who would take shelter in woods during the war and their sword was used as a skewer by them for roasting the kababs. These kababs are full of flavours with spices and lamb meat, formed into cylinders on skewers and grilled in the charcoal oven or tandoor. My favourite way to eat mutton seekh kababs into fluffy naan, and filled that naan with red fresh sliced onions & fresh cilantro leaves and mint-yogurt and eat like the hybrid hot dog.

Cooking time : 40 minutes

Servings : 5 persons

Ingredients:

Mutton (minced or keema) - 500gm(with 20% fat)

Chicken (minced or keema) - 100gm

Garlic paste - 2tbsp

Ginger paste- 2 tbsp (8gm)

Onions - 1 medium piece (paste and squeeze out water)

Green chilli - 2 -3 piece

Mint leaves chopped - 10 leaves

Coriander leaves chopped - 20gm

Baking soda - 1/2tsp

Garam masala powder - 1tsp

Roasted crushed coriander seeds - 1tsp

Roasted crushed Cumin seed - 1tsp

Red chilli powder - 1tbsp

Turmeric powder - 1tsp

Ghee - 2tbsp

Salt - to taste

Cooking oil - 2tbsp

Butter - 1tbsp

Charcoal - 1 piece

Cashew paste - 2tbsp

Chaat masala - 1tsp

Lemon juice - 2tsp

Cooking Method :

• First mix the chicken and mutton keema together, now add lemon juice, chaat masala, cashew paste, ghee, turmeric powder, red chilli powder, roasted crushed cumin and coriander, garam masala powder, baking soda, chopped coriander & mint leaves, chopped green chilli, water squeezed onion paste, ginger & garlic paste, and salt.
  
  
  

• Now mix the spices with keema and make wholes by putting your fingers inside the keema & place hot flaming charcoal in a small bowl over the keema. Now put 1 tbsp butter over flaming charcoal and cover the smoke by the lid. Keep it for 10 minutes with the lid on. (it will give smoky tandoor flavour).
  
  
  

• Now take satay stick and set the keema over the stick into the cylinder shape one by one.
  
  
  

• Now take a heavy bottom grill pan put oil & ghee and heat it.
  
  
  
  

• Now set kabab sticks over the grill pan and cook them from both sides until tenderness and colour comes.
  
  
  

• After fully cooked brush hot melted butter over the kababs.

• Serve with naan along with sliced onions and green chutney.

Green chutney or mint chutney recipe:

Without Green chutney, all Indian tandoor appetizers are tasteless, it is the most important accompaniment of Tandoor appetizers. Green chutney is one of the best accompaniment in the culinary department, Today I will share the recipe of green chutney which will go with mutton seekh kabab.

Preparation time: 15minutes

 
Ingredients:

Mint leaves fresh - 100gm

Coriander leaves fresh - 200gm

Garlic cloves - 7 pieces

Ginger - 1gm(very small piece)

Hung curd - 70gm

Green chilli - 5 piece

Lemon juice - 5tbsp

Chaat masala - 2tbsp

Oil - 1tbsp

Black salt - 1tbsp

Preparation method:

• First, wash fresh coriander and mint leaves by changing water 2 or 3 times because muds can be stuck to leaves.

• Now grind fresh coriander & mint leaves with ginger, garlic, salt, lemon juice, chaat masala, green chilli, and oil together.

• Now mix the green paste with hung curd by the whisk.

• Your green chutney or mint chutney is ready for serving.

Hope this mutton seekh kabab you will like it, you can do same with chicken seekh kabab. Make this at home without tandoor oven, and tell me how it becomes after made. Any questions about mutton seekh kabab recipe tell me in the comment section below. You can check my another recipe of chicken malai kabab by Click here!