Kebabs do not need an introduction but they totally deserve one! The word could mean a lot of things but it predominantly represents the Middle Eastern meat dish made using a variety of techniques and ingredients. Staying true to the name, seekh kebabs are kebabs cooked (grilled or roasted) on a seekh (skewer). The dish is best enjoyed as an appetizer, though the same can even be had in a gravy form. This recipe tells you how to make the former non-gravy version, best enjoyed with chutneys and dips.
Cook time 30 minutes
Servings 3-4 people
- 250 gm goat keema
- Oil as needed
- 1 tbsp Vinegar
- 50 gm tbsp fenugreek leaves chopped
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Salt
- 1 tbsp Black pepper powder
- ½ tbsp Garam masala
- 50gm tbsp Coriander leaves chopped
- 1 tsp Green Chillies finely chopped
- Chaat masala for garnish
- Lemon wedges for garnish
Method of making mutton Seekh Kebab
- In a bowl, mix keema, vinegar, fenugreek leaves, ginger-garlic paste, coriander leaves, green chillies, black pepper and salt.
- Refrigerate the mixture for at least 5 hours.
- Take a few portions of the marinated mince and roll into cylindrical shape and put the kebab in skewer.
- Place them on grill of a pre-heated oven and bake for 20-25 minutes.
- Brush some oil on kebab and let them cook from both the side for 2-3 minutes.
- Remove from the skewers on a plate and garnish with chaat masala and lemon wedges.
- Serve with mint chutney and pickled onions or salad.