Seekh Kebabs Recipe

Overview
Cook Time
Ingredients
Method
Notes

How To Make Seekh Kebabs

About Seekh Kebabs Recipe: Any party is incomplete without some delicious appetizers to kick start with and there would be no better option than some hot, grilled or roasted seekh kebabs. Kebabs made from minced mutton and chicken meat, slathered in a bowl of spices and grilled to perfection. Full of juice and flavor, these kebabs are perfect as a starter for an amazing dinner party. Served with mint chutney and a side of onion rings and lemon wedges, you won't need anything else to start the party!

Total Cook Time 40 mins
Prep Time 10 mins
Cook Time 30 mins
Recipe Servings6
Medium

Ingredients of Seekh Kebabs

150 Gram mutton (keema, minced)
100 gram chicken (minced)
2 tsp ginger-garlic paste
1 tsp onion paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
3/4 tsp pepper, powdered
1 tsp dried mango powder
1/4 tsp saunth (dry ginger powder)
2 tsp oil
1 1/2 tbsp cashew paste
1 1/2 tbsp cream
2 tbsp besan
1 Egg yolk
to taste salt
for garnishing coriander leaves

How to Make Seekh Kebabs

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In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.

Add ginger-garlic paste to it along with onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste and cream. Mix nicely.

Add besan (chickpea flour) and egg yolk to bind. Mix well.

Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.

Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.

Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.

Key Ingredients: mutton (keema, minced), chicken (minced), ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, pepper, dried mango powder, saunth (dry ginger powder), oil, cashew paste, cream, besan, Egg yolk, salt, coriander leaves

Recipe Notes

In case you want the texture a little coarse, add chopped onions instead of the onion paste.

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