Delhi

Mutton seekh kebab

Name: Mutton seekh kebab
Total time: 50 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 500 g finely minced minced mutton (goat mince, ground goat); 1 small grated and squeezed onion; 1 1/2 tbsp ginger garlic paste; 2 finely chopped green chilli; Coriander leaves (cilantro), chopped; Mint leaves, chopped; 2 tbsp powdered roasted chana dal (roasted split chickpeas); 1 tsp garam masala; 1 tsp kashmiri chilli powder; 1 tsp cumin powder (ground cumin); 1 1/2 tbsp ghee; Salt, to taste; 1 in wedges lemon; 1/2 tsp chaat masala

Spiced minced mutton pressed onto skewers and grilled smoky. The star of every kebab platter.

50 minTime

26 gProtein each

mediumSpice

Meat on a sword2 chapters · 1 min read

Make it your way

Grandma's wayMinced mutton, coals, skewers. The original.

The original

319kcalsame

26 gproteinsame

3 gfibresame

50minutessame

Classic mutton seekh kebab.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g, finely minced

Onion1 small, grated and squeezed

Ginger garlic paste1½ tbsp

Green chilli2, finely chopped

Coriander leaves (cilantro)chopped

Mint leaveschopped

Roasted chana dal (roasted split chickpeas)2 tbsp, powdered

Garam masala1 tsp

Kashmiri chilli powder1 tsp

Cumin powder (ground cumin)1 tsp

Ghee1½ tbsp

Saltto taste

Lemon1, in wedges

Chaat masala½ tsp

Method

5 steps

1Squeeze the grated onion very dry. Mix all ingredients except ghee, lemon and chaat masala into the mince and knead for 5 minutes.
2Chill the mixture for 30 minutes.
3With wet hands, press the mince along flat skewers into long sausages.
4Grill over coals, in a 230°C oven or on a hot griddle, turning and basting with ghee, until browned outside and cooked through with no pink inside.
5Slide off, sprinkle chaat masala and serve with onion rings, lemon and mint chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Mutton seekh kebab

Spiced minced mutton pressed onto skewers and grilled smoky. The star of every kebab platter.

50 minTime

26 gProtein each

mediumSpice

Meat on a sword2 chapters · 1 min read

Make it your way

Grandma's wayMinced mutton, coals, skewers. The original.

The original

319kcalsame

26 gproteinsame

3 gfibresame

50minutessame

Classic mutton seekh kebab.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g, finely minced

Onion1 small, grated and squeezed

Ginger garlic paste1½ tbsp

Green chilli2, finely chopped

Coriander leaves (cilantro)chopped

Mint leaveschopped

Roasted chana dal (roasted split chickpeas)2 tbsp, powdered

Garam masala1 tsp

Kashmiri chilli powder1 tsp

Cumin powder (ground cumin)1 tsp

Ghee1½ tbsp

Saltto taste

Lemon1, in wedges

Chaat masala½ tsp

Method

5 steps

1Squeeze the grated onion very dry. Mix all ingredients except ghee, lemon and chaat masala into the mince and knead for 5 minutes.
2Chill the mixture for 30 minutes.
3With wet hands, press the mince along flat skewers into long sausages.
4Grill over coals, in a 230°C oven or on a hot griddle, turning and basting with ghee, until browned outside and cooked through with no pink inside.
5Slide off, sprinkle chaat masala and serve with onion rings, lemon and mint chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mutton seekh kebab

Make it your way

Ingredients

Method

Mutton seekh kebab

Make it your way

Ingredients

Method

Make it a meal