Mutton Seekh Kebab Recipe

Bold, juicy, and unapologetically flavorful — Mutton Seekh Kebabs are a beloved Mughlai treasure, featuring finely minced lamb or goat meat, spiced with fragrant aromatics, herbs, and grilled until charred and smoky.

Originating in the royal kitchens of the Mughal empire, these kebabs are traditionally made on long skewers (“seekhs”) and cooked in a tandoor or over open flames. But don’t worry — this version works beautifully on a grill pan or even in an oven.

Whether you’re planning a weekend barbecue, Eid feast, or just a cozy dinner with naan and mint chutney, this recipe guarantees restaurant-style results right in your home kitchen.

🌟 Why You’ll Love This Mutton Seekh Kebab

1. Authentic Mughlai flavors
2. Charred, juicy texture
3. High-protein, low-carb
4. Great for appetizers or wraps
5. Works with grills, ovens, or pans
6. Freezer-friendly for meal prep

🕒 Prep & Cook Time

1. Serves: 4–6
2. Difficulty: Medium

🛒 Ingredients

🥩 For the Kebab Mixture

1. 500g minced mutton (with some fat, not too lean)
2. 1 medium onion, finely grated or pulsed
3. 1½ tbsp ginger-garlic paste
4. 2–3 green chilies, finely chopped
5. ¼ cup fresh coriander leaves, chopped
6. 2 tbsp mint leaves, chopped
7. 1 tsp garam masala
8. ½ tsp cumin powder
9. ½ tsp coriander powder
10. ½ tsp red chili powder (adjust to taste)
11. 1 tbsp besan (gram flour) or roasted chana powder
12. ½ tsp salt, or to taste
13. Juice of ½ lemon
14. 1 egg yolk (optional – for binding)
15. Ghee or oil, for brushing during cooking

👨‍🍳 How to Make Mutton Seekh Kebab (Step-by-Step)

🔹 1. Prepare the Mixture

1. In a large bowl, mix all ingredients for the kebab.
2. Knead for 3–5 minutes with your hands to combine and activate binding.
3. Cover and refrigerate for at least 30 minutes to 1 hour. This helps flavors deepen and mixture firm up.

🔹 2. Shape the Kebabs

1. Lightly oil your hands and take a lemon-sized portion.
2. Mold around metal or wooden skewers into long, cylindrical shapes.
3. If not using skewers, you can shape them like logs or patties.

🔥 Tip: Wet hands help shape the kebabs smoothly without sticking.

🔹 3. Cook the Kebabs

🍳 On Stove/Grill Pan:

1. Heat a grill pan or heavy tawa on medium-high heat.
2. Brush with oil or ghee.
3. Place kebabs and cook 3–4 minutes on each side until browned and cooked through.
4. Keep turning to avoid burning.

🔥 In Oven:

1. Preheat oven to 220°C (425°F).
2. Place kebabs on a lined tray or wire rack.
3. Bake for 15–20 minutes, flipping once halfway.
4. For charred finish, broil/grill for 2 extra minutes.

🔥 On BBQ:

1. Grill on medium flame for 3–4 mins per side until nicely charred and cooked.

🔹 4. Serve

1. Serve hot with mint chutney, lemon wedges, and pickled onions.
2. Pair with rumali roti, naan, or pulao for a full meal.

💡 Tips for Perfect Seekh Kebabs

1. Use minced mutton with 20% fat for juiciness.
2. Refrigerate the mixture to make shaping easier.
3. Don’t overcook — it can dry out quickly.
4. Add a bit of smoked flavor by placing a hot coal in a bowl over the mixture, drizzling ghee on it, and covering the bowl for 2–3 minutes.
5. Want it spicier? Add a touch of green chili paste or chili flakes.

🔄 Variations

🗂️ Recipe Summary

1. Cuisine: Indian / Mughlai
2. Course: Appetizer / Main
3. Method: Grilled, Pan-fried, or Oven-baked
4. Diet: Non-vegetarian
5. Skill: Medium
6. Time: Under 1 hour

❤️ Final Thoughts: Smoky Perfection on a Skewer

Few dishes match the smoky satisfaction of a well-made Mutton Seekh Kebab. With the right balance of spices, texture, and heat, this is the kind of dish that instantly elevates your table — be it a dinner party, festive gathering, or Sunday BBQ.

It’s royal yet rustic, hearty yet refined, and once you master it, you’ll crave it often.

📌 Tags

#muttonseekhkebab #mughlai #indianbbq #easyramadanrecipes #streetfoodvibes #grilledkebabs #proteinpacked