There’s a funny story about the origination of the Seekh Kebab, a minced meat kebab that literally melts in your mouth. It’s said that an unknown chef invented this silky smooth kebab during the Mughal Era in India – for an elderly Nawab who had lost his teeth (I am not disappointing you, those with teeth can also have this) This toothless nobleman wanted to enjoy meat. This nobleman lived in Lucknow and while I have no idea whether this story is true.
Interesting right? You should definitely make these kebabs and while your guests talk about how incredibly soft and smooth these delightful little appetizers are… you can tell them, Sumith from India told you this fake tale of the Seekh Kebab. Don’t get disappointed with the long list of ingredients. You are going to eat like a Nawab!! Make these kebabs as an appetizer for your next party. You can make them in advance – just keep them in the freezer and thaw/cook before your guests arrive. They’re sure to be a hit with everyone!
The most important part of a mutton seekh kabab is the quality of the meat. The goat mince meat or mutton keema that you use has to have atleast 20%-30% fat in it. Too much lean meat will result in dry kabab. Good luck with your kabab!
Serves: 4
Cook Time: 40 mins
Prep Time: 15 mins
Ingredients:
Minced Mutton – 500 g
Garam Masala – ¾ teaspoon
Finely Chopped Onion – 1
Ginger Paste – 2 teaspoons
Garlic Paste – 2 teaspoons
Raw Papaya Paste – 1 tablespoon
Lemon Juice – 1 teaspoon
Onion Paste – 1 tablespoon
Cashew Paste – 2 tablespoons
Cornflour – 1 tablespoon
Red Chilli Powder – 1 teaspoon
Thick Cream – 2 teaspoons
Black Pepper Powder – A pinch
Cumin Powder – 1 tablespoon
Coriander Powder – 1 teaspoon
Carom Seeds – 2 teaspoons
Turmeric Powder – ½ teaspoon
Dried Mango Powder – 1 teaspoon
Dry Ginger Powder – ¼th teaspoon
Rock Salt – 2 tablespoons
Nutmeg Powder – ½ teaspoon
Egg Yolk – 1
Chaat Masala – To sprinkle
Melted butter/ghee to grease
Method:
1) Add all the ingredients into minced mutton and mix well.
2) Mix it thoroughly with the spices and make like dough.
3) Keep the dough in the refrigerator for at least 1 hour to marinate.
4) Preheat your oven at 180 degree C/ gas 6.
5) Soak wooden skewers in water for 5 minutes and wipe off.
6) Grease the skewers well with oil or ghee.
7) Take a big ball of the mutton dough and press around the skewers.
8) Press tightly, so that the mutton sticks well around the skewer.
9) Repeat the process to cover the skewer.
10) Place the skewers into the oven.
11) Brush oil/ghee occasionally.
12) When the kababs are cooked, remove them gently from the skewers
13) Your kababs are ready to be served.
18) Sprinkle chaat masala and some lemon juice and serve with green chutney.
Absolutely delicious 👏🏻👏🏻
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Appreciate your compliments Vinita:)
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Looks so great.
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Thank you Rupali😊
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Looks so tasty! Thanks for sharing the recipe.
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Thank you shin and Jim:))
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This looks so yummy! Wow!
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Thank you Carol:))
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this sounds delicious ! and the pictures are wonderful !
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Thank you Anita:))
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Your recipes are great.
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Thanks for the compliment Veena:))
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Wow, this is a very long list of ingredients, but since I do want to eat like a nawab, I will start the day before, gathering them all together! I know it will all be worth it in the end! Yum! 😀
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Hi chef Julianna though the list is big, preperarion and cooking is easy. And treat yourself like a Nawab:))
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Awesome.
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I too make seekh kababs but the ingredients in your recipe are perfectly fit for a king! I will definitely try your recipe!
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Vajeeda you are going to eat like a Queen!! 😄
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Hi Sumith😊 great post! Thanks for following and supporting my young blog bake to the top! Eager to read your interesting posts in future!!
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Thank for stopping by Utkarshini:)) you have a wonderful blog rich in contents. Looking forward for your future posts:))
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Theses sound amazing. I love Kebabs!
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Thank you Myra!!
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I love that story – it reminds me of the king of Spain who decreed that all Spaniards had to speak with a lisp so he didn’t feel foolish … and it remains so to this day – the Spanish sound their S’s as Th’s and very pretty it is too. And those kebabs look divine.
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Nice to hear another story behind food. And thanks for the compliment Osyth:))
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Yummm
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:))
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I can eat these forever! They look delicious Sumith! 🙂
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Me too a great lover of kebabs!! Thank you Lisa:))
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OMG!One more great recipe…Cashew Paste ,cornflour and chana masala concept is new to me ,this is awesome recipe!Thank you Sumith.
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Thank you Payel:))
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Thanks for the story Sumith. I didn’t know how the seekh kabab was invented.
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Hi Vibha thank you. Let’s confirm this story, hope we got a friend from Lucknow here. Waiting for her reply😄
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These look exactly like what we get in Lucknow 👍🏻👍🏻
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Wow thank you, Rateka are you from Lucknow? Want to confirm the story now? 😄
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Welcome :)..Yes I am from city of Nawabs and even i have heard the same story of these kebabs 😉
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Oh its a true story then. Thanks for the reply Rateka:))
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Good story. Lol
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Thank you Rini😊
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