Sanjeev Kapoor

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Seekh Kabab  Recipe

Mutton mince mixed with onions and spices to form this delicious seekh kababs.

This recipe is from the book Tandoori Cooking @ Home.

Preparation Time : 21-25 minutes

Cooking time : 26-30 minutes

Servings : 4

Seekh Kabab

Main Ingredients

Mutton mince (keema), Mutton fat





Level Of Cooking



  • Mutton mince (keema)
    500 grams
  • Mutton fat
    50 grams
  • Onion chopped
    1 medium
  • Green chillies chopped
  • Fresh coriander leaves chopped
    2 tablespoons
  • Garlic paste
    1 tablespoon
  • Ginger paste
    1 tablespoon
  • Roasted cumin powder
    1 teaspoon
  • Garam masala powder
    1/2 teaspoon
  • Kashmiri red chilli powder
    1 tablespoon
  • Salt
    to taste
  • Butter
    for basting
  • Chaat masala
    2 tablespoons
  • Lemons
  • Mint chutney
    as required


Step 1

Preheat the oven to 240°C/475°F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency.

Step 2

Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs.

Step 3

Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done.

Step 4

Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.

Chef Tip

Do not overcook the kababs – they should be moist and not dry. 

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