Chatkara Mutton Seekh Kabab
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A flavorful and aromatic Pakistani-style seekh kabab made with minced mutton and a freshly ground spice blend. These kababs are perfectly spiced, tender, and ideal for grilling or pan-frying.
- Time
- 45 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch or dinner
- Cuisine
- South Asian
Ingredients
Steps
In a dry pan, lightly toast the whole coriander, green cardamom, cinnamon, cumin, black peppercorns, whole red chillies, kabab chini, mace, and cloves until fragrant. Let them cool, then grind into a fine powder.
In a large mixing bowl, combine the mutton mince with the ground kabab masala, chaat masala, chopped onions, salt, ginger garlic paste, fresh coriander, crushed green chillies, and baking soda.
Knead the mixture thoroughly with your hands for several minutes to ensure all spices are well incorporated and the texture becomes slightly sticky, which helps the kababs hold their shape.
Take portions of the meat mixture and mold them onto skewers, pressing firmly to form long, even cylinders.
Cook the kababs over a charcoal grill or in a hot pan with a little oil, turning occasionally until they are browned on all sides and cooked through, about 10-15 minutes.
Notes
Ensure the onions are very finely chopped or grated and squeezed of excess water to prevent the kababs from falling off the skewers. Serve hot with mint chutney and onion rings.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 498
- Protein
- 28 g
- Carbs
- 6 g
- Fat
- 39 g
- Fiber
- 2 g
Where the calories come from
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