Awadhi Mutton Seekh Kabab

Name: Awadhi Mutton Seekh Kabab
Total time: 140 min
Yield: 80 skewers
Ingredients: 10000 g Boneless mutton; 450 g Processed cheese; 500 g Cashew nuts; 500 g Onions; 300 g Ginger; 300 g Garlic cloves; 50 pcs Green chillies; 4 tbsp Salt; 1 tsp Cloves, powdered; 0.5 tsp Mace, powdered; 0.5 tsp Nutmeg, grated; 4 tbsp Caraway seeds; 4 tbsp Black pepper powder; 4 tbsp Garam masala; 4 tbsp Degi mirch powder; 1 tsp Green cardamom powder; 1 tbsp Black salt; 1 tbsp Additional salt; 2 tbsp Kasuri methi; 2 tbsp Extra garam masala; 2 tbsp Cumin powder; 2 tbsp Yellow chilli powder; 250 g Fresh coriander, chopped; 2 tbsp Rose water; 1 tbsp Kewra water; 4 tbsp Extra degi mirch powder

An aromatic telia-style seekh loaded with cheese, nuts, and rose-kewra perfume straight from Lucknow.

Process

Total

2 HRS 20 MIN

SKEWERS

10000 gprotein

Boneless mutton

450 gfat

Processed cheese

500 g

Cashew nuts

500 garoma

Onions

300 garoma

Ginger

300 garoma

Garlic cloves

50 pcsaroma

Green chillies

4 tbspsalt

Salt

In a large tub combine boneless mutton, processed cheese, cashews, onions, ginger, garlic, green chillies and 4 tbsp salt. Mix thoroughly.

1 tsparoma

Cloves, powdered

0.5 tsparoma

Mace, powdered

0.5 tsparoma

Nutmeg, grated

4 tbsparoma

Caraway seeds

4 tbsparoma

Black pepper powder

4 tbsparoma

Garam masala

4 tbsparoma

Degi mirch powder

1 tsparoma

Green cardamom powder

1 tbspsalt

Black salt

1 tbspsalt

Additional salt

2 tbsparoma

Kasuri methi

2 tbsparoma

Extra garam masala

2 tbsparoma

Cumin powder

2 tbsparoma

Yellow chilli powder

250 garoma

Fresh coriander, chopped

Add clove, mace, nutmeg, caraway seeds, black pepper, garam masala, degi mirch, green cardamom, black salt, additional salt, kasuri methi, extra garam masala, cumin powder, yellow chilli powder and chopped coriander. Work the mixture until sticky.

2 tbsparoma

Rose water

1 tbsparoma

Kewra water

4 tbsparoma

Extra degi mirch powder

Pulse the mixture through a grinder for a fine paste. Fold in rose water, kewra water and additional degi mirch. Chill until firm.

No dedicated ingredients

Portion about 125 g per seekh, mould onto wide skewers and grill over medium-hot coals 12–15 minutes, rotating for even colour.

Notes

Keep mince cold while mixing; warm fat will break the emulsion.
If you prefer a lighter smoke, briefly fan the skewers with live coals before plating.
Serve with roomali roti, lemon wedges and a sprinkle of chaat masala.