Chatkara Mutton Seekh Kabab

Ingredients

• 1 tbsp Whole coriander (for the masala)
• 4 Green cardamom (for the masala)
• 1 inch Cinnamon stick (for the masala)
• 1 tsp Cumin seeds (for the masala)
• 0.5 tsp Black peppercorns (for the masala)
• 5 Whole red chillies (for the masala)
• 10 Kabab chini (allspice berries) (for the masala)
• 1 Mace (for the masala)
• 4 Cloves (for the masala)
• 1 kg Mutton mince
• 1 tsp Chaat masala powder
• 2 Onion (finely chopped)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Ginger garlic paste
• 1 handful Coriander leaves (freshly chopped)
• 6 Green chillies (crushed)
• 0.5 tsp Baking soda (helps with tenderness)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Take portions of the meat mixture and mold them onto skewers, pressing firmly to form long, even cylinders.

5. 5

   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 per serving

• main
• mutton
• kebab
• grill
• gluten-free
• dairy-free
• dinner