Gilafi Seekh Kabab

Seekh kabab is a very popular cuisine in South Asia,traditionally it is cooked in oven or over charcoal but to simplify the method I am grilling these.And it is my version of melt in mouth seekh kabab which is heavenly in taste and gives a burst of flavours once you have these. They are incredibly soft,juicy and aromatic. Just try this recipe and thank me later 🤪.


Mutton ( goat meat): 1 1/2 kg ( grind very fine without adding water, either use a meat chopper or food processor )

Ginger paste: 1/2 tbsp

Garlic paste: 1 tbsps

Raw papaya paste with peel: 1 tbsps

Salt: to taste

Garam masala: dry roast the following spices slightly on low flame and then grind together

Cumin seeds: 1/2 tbsp

Black pepper: 7-8 balls

Long pepper: 2

Black cardamom: seeds of 1 cardamom

Green cardamom: 4 with peel

Ajwain ( caraway seeds): 2 tsps

Tez patta ( bat leaf ) : 1/4 of the whole leaf

Jaiphal ( nutmeg) : 1/4 part of the whole

Javitri ( mace): 1 flower

Cinnamon stick: 1 inch piece

Black stone flower ( dagad phul): 1/2 inch flake ( optional)

Kabab chini: 6-7 balls ( optional )

Cloves: 4

Roasted and hulled black gram: 2 tbsps

( don’t roast black gram, bayleaf and black stone flower, add them while grinding )

You can also use market bought garam masala but the above spices is a perfect combination for this recipe 😋

Red chili powder: 1 tbsps ( I like it super spicy however you can reduce the quantity to lower the heat )

Coriander powder: 1/2 tbsp

Turmeric powder: 2 tsps

Cumin powder: 1 tsps

Greek yoghurt: 1/4 cup

Desi ghee or unsalted melted butter: 2 large dollops + additional for basting during grilling

Green coriander: 1 bunch chopped finely

Mint leaves: 1/2 bunch chopped finely

Lemon juice: 1/2 medium lime

Green chili: 7-8 chopped finely

Onion: 1 small chopped finely

Garlic cloves: 5-6 chopped finely ( optional)

Rose essence: 5-6 drops ( optional )


Step 1. : Mix the ground meat with ginger,garlic,raw papaya paste, 2 dollops of ghee or butter and salt. Knead and mix it for around 30 minutes and marinate in the fridge overnight or min. of 4 hours.

Step 2. Bring out the marinade from fridge and mix all the remaining ingredients and again knead and mix for 10 minutes.

Step 3. Heat a charcoal until you see the sides of charcoal becoming hot red. Make a small bowl out of silver foil or use steel bowl, put it in the centre of marinade and then put hot charcoal inside it. Now pour 1 tsp of ghee over burning hot charcoal, you will see a lot of smoke coming up. Cover it with the silver foil or a lid and let it absorb the charcoal aroma into it.

Step 4. Let it rest for 25 minutes ( it will come to room temperature by now).

Step 5.Heat a grill pan on medium flame and pour some butter or cooking oil over it. Dip your hand in water and take a medium size meat ball and work it on the skewer by pressing gently in your fist. Spread evenly on the skewer and put it on the hot grill pan.

Step 6.Once you get beautiful light char marks on one side, turn it to the other side. Cook evenly by turning over and keep basting with melted butter. Once you get beautiful light folder colour and visible char marks all over. Bring it out and let rest for 1 min. and now gently press the kabab out of the skewer ( it will require a gentle push, See the attached video for clear insight).

Your undoubtedly delicious seekh kababs are ready to serve. Serve these with green chutney or mint Raita.

Happy cooking ❤️


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