Mutton Seekh Kabab

Name: Mutton Seekh Kabab
Total time: 50 min
Yield: 6 skewers
Ingredients: 300 g Mutton kheema with fat; 6 g Salt; 2 tbsp Ginger-garlic paste; 4 pcs Green chillies, chopped; 1.5 tbsp Coriander leaves, chopped; 1 tbsp Mint leaves, chopped; 0.25 cup Processed cheese, grated; 7 pcs Cashewnuts, finely chopped; 5 pcs Almonds, finely chopped; 0.5 tbsp Degi red chilli powder; 1 tsp Coriander powder; 1 tsp Coriander seeds, roughly crushed; 1 tsp Shahi jeera; 4 pcs Black cardamom seeds, crushed; 6 pcs Black peppercorns, crushed; 600 g Mutton kheema; 2 pcs Hard-boiled eggs, grated; 1 pcs Coal piece; 3 pcs Cloves; 1 tsp Ghee

Juicy, cheese-enriched seekh kababs with a cashew-almond binder and coal smoke.

Process

Total

50 MIN

SKEWERS

300 gprotein

Mutton kheema with fat

6 gsalt

Salt

2 tbsparoma

Ginger-garlic paste

4 pcsaroma

Green chillies, chopped

1.5 tbsparoma

Coriander leaves, chopped

1 tbsparoma

Mint leaves, chopped

0.25 cupfat

Processed cheese, grated

7 pcs

Cashewnuts, finely chopped

5 pcs

Almonds, finely chopped

0.5 tbsparoma

Degi red chilli powder

1 tsparoma

Coriander powder

1 tsparoma

Coriander seeds, roughly crushed

1 tsparoma

Shahi jeera

4 pcsaroma

Black cardamom seeds, crushed

6 pcsaroma

Black peppercorns, crushed

In a mixing bowl combine 300 g fatty mutton mince with salt, ginger-garlic paste, chopped green chillies, coriander, mint, grated cheese, chopped cashews, chopped almonds, degi chilli powder, coriander powder, crushed coriander seeds, shahi jeera, crushed black cardamom seeds and crushed peppercorns. Massage until pasty.

600 gprotein

Mutton kheema

2 pcsprotein

Hard-boiled eggs, grated

Transfer the mixture to a grinder jar and blitz to a smooth paste. Scrape back to the bowl, add the remaining 600 g mutton mince and grated boiled eggs, and work together until fully emulsified.

1 pcs

Coal piece

3 pcsaroma

Cloves

1 tspfat

Ghee

For smoke, heat a piece of coal until red. Nest it in a small steel bowl, add cloves and ghee, then place in the mince. Cover and smoke for 4–5 minutes. Discard coal, cover and refrigerate the mince until chilled and firm.

No dedicated ingredients

Divide the chilled mince into 6 portions. Skewer onto flat seekh skewers, pressing to form 15–17 cm cylinders.

No dedicated ingredients

Grill over medium-hot coals or in a 220 °C grill oven, turning frequently. Cook about 10 minutes total until browned and juices run clear.

Notes

Squeeze onions thoroughly if you add any extras; excess moisture will make the mince slip from the skewer.
Keep the mince chilled right until skewering for best adhesion.
Serve immediately with lemon wedges and mint chutney—these kababs are best eaten hot off the grill.