Mutton Seekh Kebab/Kabab

Cuisine History / About the recipe: 

Kebabs (also kabobs) are various cooked meat dishes, with their origin in Middle Eastern Cuisine. Many variants are popular throughout Asia and around the world. Modern day kebabs in India trace their origin to the influence of the Mughlai cuisine in India. A large variety of Kebabs are served all around the world and here, it is my take on Seekh Kebab . I chose to prepare this recipe without oven/BBQ rack and utilized a simple grill pan to perfectly grill lip-smacking and utterly delicious Seekh Kebabs. So scroll down to find out this amazing recipe and indulge in the great taste by cooking this simple yet tasty treat.


  • Mutton mince ( finely minced): 1/2 kg
  • Onion (medium size): 1 1/2 ( chopped very finely)
  • Ginger Garlic paste: 2 Tbsp
  • Raw Papaya paste: 1 Tbsp ( it acts as tenderizer)

——> If you can’t find raw papaya use 2 tbsp of Roasted Gram powder. 

  • Garam masala powder:  Grind together {( Cumin seeds: 1 tsp) (Black cardamom:1 )(Cloves: 3 )} Or use market bought Garam masala powder
  • Black Pepper Powder: 1 tsp
  • Nutmeg Powder: 1 tsp
  • Cinnamon powder: 1 tsp
  • Salt: As per your taste
  • Clarified Butter: 1 tbsp
  • Coriander powder: 1 1/2 tbsp
  • Red chili powder: 1 tsp
  • Turmeric powder: 1 tsp
  • Hung curd/Greek Yogurt: 1 1/2 tbsp
  • Fresh coriander leaves: 1 bunch ( chopped finely)
  • Mint leaves: 1/2 bunch ( chopped finely)
  • Green chilies: 3-4 ( chopped finely)


Step 1. Mix all the ingredients with the mutton mince nicely and keep in the fridge for 2-3 hours to marinate.

Step 2. Bring out the marinade from fridge and mix nicely once again. Heat grill pan on high flame and once it is hot bring flame to the medium heat.

Step 3. Take a medium ball size meat mixture and roll it in oval shape, now take an aluminium/wood skewer and insert it through the centre of meat roll. Press gently to give your finger prints lightly.

Step 4. Prepare all the skewers in the same way and grill over the pan on medium flame turning occasionally. Also don’t forget to baste the kebabs in between the cooking process . Basting helps to keep the Kebabs slightly moist. Dish out once Kebabs are completely cooked and serve hot with Green Chutney or the way you like it 😉 .­

Note:  If Kebabs are coming out easily from the skewers with a gentle push consider them perfectly cooked and if they break, you need to cook few more minutes.


Enjoy the delicacy 😀

Happy cooking ❤

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