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Seekh Kebab Mutton
🇮🇳 Indian

Seekh Kebab Mutton

🇮🇳 Indian

Charcoal-grilled mutton seekh kebabs, the old-Delhi stall that only makes one thing. Smoke, char and spice — the tandoor tradition, any way you can manage it. Best hot off the grill with cold lassi.

Prep 31 min Cook 22 min Serves 3 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1 tsp
  • Saltto taste
  • Onion2, finely sliced
  • Green Chili2
  • Vegetable Oil2 tbsp
  • Lemon1
  • Ground Lamb500 g

Optional extras

  • Fresh Cilantro1/2 cup, chopped
  • Chaat Masala1 tsp

Instructions

  1. 1

    Work the marinade into the ground lamb with the onion — massage it like you mean it — and chill for hours, not minutes.

  2. 2

    If skewering, soak wooden skewers 30 minutes; thread the pieces snugly but not tight.

  3. 3

    Let the marinade drip off; wet surfaces steam instead of char.

  4. 4

    Grill till the edges catch and blacken slightly — that char is the flavour.

  5. 5

    Slide off the skewers onto the green chili, hit it with lemon, and serve immediately.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: The BEST LAMB SEEKH KEBAB RECIPE + Best PARTY Food · on YouTube