Mutton Seekh Kebab
Minced mutton moulded on skewers and charred hard.
About this dish
Mutton Seekh Kebabs are the jewel of Old Delhi's Mughlai cuisine, particularly around the Jama Masjid area. Traditionally cooked over 'seegris' (open charcoal grills), these kebabs are made from finely minced mutton and kidney fat. What makes the Delhi version distinctive is the heavy use of warm spices like cloves and nutmeg, and the melt-in-the-mouth texture achieved through double-mincing.
Ingredients
The Meat Mix
- 500g Mutton mince (Keema), 20% fat content
- 50g Mutton kidney fat (Riwaj), finely minced
- 2 tbsp Ginger-garlic paste
- 3 Green chilies, pounded to a paste
- 1/2 cup Fresh coriander, finely chopped
- 1/4 cup Mint leaves, finely chopped
Spice Blend
- 1 tsp Salt
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 1/2 tsp Roasted cumin powder
- 1/2 tsp Black pepper, freshly ground
- 1/4 tsp Nutmeg powder
- 1 tbsp Roasted gram flour (Besan)
Method
- 1
The Double Mince
Ensure the mutton is very dry. Pulse the mince and the fat in a food processor until it forms a smooth, paste-like consistency. This 'double mincing' is the secret to the kebab staying on the skewer and achieving a soft texture.
- 2
Adding Aromatics
In a large bowl, combine the meat paste with ginger-garlic paste, green chili paste, chopped coriander, and mint. Hand-knead the mixture for 5 minutes, as if you are kneading dough. The heat from your hands helps the fat bind with the protein.
- 3
Spicing the Meat
Incorporate the salt, chili powder, garam masala, cumin, pepper, and nutmeg. The nutmeg provides the characteristic 'Mughlai' aroma. Add the roasted besan, which acts as a secondary binder and absorbs any excess moisture.
- 4
Chilling the Mix
Refrigerate the mixture for at least 1 hour. Chilling firms up the fat, making it significantly easier to mold the kebabs onto the skewers without them falling off.
- 5
Preparing the Skewers
Take a handful of the mixture (about 60g) and form a ball. Wet your palms with cold water. Thread the ball onto a flat or square metal skewer and gently press and stretch the meat to form a 6-inch long cylinder of even thickness.
- 6
The Finger Impression
Using your thumb and forefinger, create gentle indentations along the length of the kebab. This increases the surface area for charring and gives the kebab its traditional look.
- 7
High Heat Charring
Place the skewers over a charcoal grill or under a preheated oven broiler at 250°C (480°F). Cook for 8-10 minutes, rotating frequently. You are looking for a deep brown exterior with speckles of black char while keeping the inside juicy.
- 8
Basting for Succulence
Halfway through cooking, generously brush the kebabs with melted butter or ghee. This prevents the lean meat from drying out and creates a beautiful glossy finish.
- 9
The Resting Period
Once cooked, slide the kebabs off the skewers using a piece of roomali roti or a clean cloth. Let them rest for 2 minutes before serving; this allows the internal juices to redistribute, ensuring a tender bite.
Notes & variations
- If you don't have kidney fat, add 2 tbsp of softened butter to the mince, though the texture will be slightly softer.
- Do not skip the roasted besan, or the kebabs may crumble and fall into the fire.
- For a smoky flavor indoors, use the 'dhungar' coal method on the raw mince before shaping.
- Store uncooked mix for 24 hours; cooked kebabs can be frozen and reheated in a pan with butter.
Serve with
Mint-yogurt chutney, ringed raw onions, and a sprinkle of chaat masala.
Cook's note
Wetting your hands with ice-cold water while shaping prevents the fat in the meat from melting and sticking to your skin.