How to make 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.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Onion (प्याज़ )

Cuisine : Hyderabadi

Course : Starter

Seekh Kabab

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Seekh Kabab checkout Parsi Mutton Cutlets , Keema Karela , Mutton Shaami Kabab , Lacy Mutton Cutlets . You can also find more Starter recipes like Akhrot Seekh Kabab, Fried Fish, Zucchini Bites, Murgh-E-Kalmi. Or try out these recipes from Hyderabadi Cuisine like Sabz Biryani, Vegetable Kurma, Kachche Gosht ki Biryani, Paneer Kesari.

Seekh Kabab Recipe Card

Seekh Kabab

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Seekh Kabab

  • Mutton mince (keema) 500 grams

  • Onion chopped 1 medium

  • Mutton fat 50 grams

  • Green chillies chopped 6

  • 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 2

  • 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.

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MasterChef Sanjeev Kapoor

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