How to make Seekh Kabab - Melt in the mouth mutton mince kebabs.

This recipe is from the book Tandoori Cooking @ Home.

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

Cuisine : Hyderabadi

Course : Snacks and Starters

Seekh Kabab Recipe Card

Seekh Kabab

These succulent melt in the mouth kebabs make excellent starters for any cocktail party. Mutton mince marinated with aromatic spices, chopped onions and fresh coriander shaped around skewers and grilled to perfection. The generous butter basting gives the kebabs a delicious charred outside and moist inside texture. These delicious seekh kababs with chicken or mixed vegetables too and besides serving them just like that with mint chutney you can also serve them wrapped up in a roti.

For more recipes related to Seekh Kabab checkout Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets, Keema in a Bun . You can also find more Snacks and Starters recipes like Caesar Devil Eggs, Masala Papdi With Dahi Boondi, Dosa Dhokla, Chatpata Cheeselings Bhel.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Seekh Kabab Recipe

  • 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.