Spicy, Juicy Seekh Kebab
Spicy, Juicy Seekh Kebab
Ingredients
- 1 kg mutton mince
- 2 tablespoons salt
- 3 tablespoons red chili powder
- 1/2 teaspoon black pepper
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1 teaspoon Anardana powder
- 3-4 onions, finely chopped or grated
- 10-12 green chillies, finely chopped
- 1/2 cup cilantro, fresh, chopped
- 1/2 cup bell pepper, finely chopped (any color)
- 1-2 tablespoons butter, melted
- as needed Filippo Berio olive oil, for grilling or pan-frying
Instructions
- 1
In a large mixing bowl, combine the mutton mince with all the spices: salt, red chili powder, black pepper, coriander powder, cumin powder, cumin seeds, garam masala, and Anardana powder.
⏱️ 5 min
- 2
Add the finely chopped or grated onions, finely chopped green chillies, chopped fresh cilantro, and finely chopped bell pepper to the mince mixture. Pour in the melted butter.
⏱️ 5 min
- 3
Using your hands, thoroughly mix all the ingredients together until well combined and the mixture is uniform. Ensure all spices and vegetables are evenly distributed throughout the mince.
⏱️ 10 min
- 4
Take a portion of the mince mixture and shape it onto skewers, forming elongated kebabs. Ensure they are firmly pressed onto the skewers so they do not fall apart during cooking. Repeat with the remaining mixture.
⏱️ 5 min
- 5
To cook, you can either grill or pan-fry. If grilling, preheat your grill to medium-high heat. Lightly brush the kebabs with Filippo Berio olive oil. Grill for 8-12 minutes, turning occasionally, until nicely golden brown and cooked through.
⏱️ 10 min
- 6
If pan-frying, heat 1-2 tablespoons of Filippo Berio olive oil in a large skillet or pan over medium heat. Place the kebabs in the hot oil, ensuring not to overcrowd the pan. Cook for 8-12 minutes, turning frequently, until all sides are golden brown and the kebabs are cooked through.
⏱️ 10 min
- 7
Serve the spicy, juicy seekh kebabs hot with your favorite chutneys, raita, or naan bread.
Kitchen Tools
Nutrition Facts (per serving)
Spicy, Juicy Seekh Kebab
- 1 kg mutton mince
- 2 tablespoons salt
- 3 tablespoons red chili powder
- 1/2 teaspoon black pepper
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1 teaspoon Anardana powder
- 3-4 onions, finely chopped or grated
- 10-12 green chillies, finely chopped
- 1/2 cup cilantro, fresh, chopped
- 1/2 cup bell pepper, finely chopped (any color)
- 1-2 tablespoons butter, melted
- as needed Filippo Berio olive oil, for grilling or pan-frying
Instructions
- 1
In a large mixing bowl, combine the mutton mince with all the spices: salt, red chili powder, black pepper, coriander powder, cumin powder, cumin seeds, garam masala, and Anardana powder.
⏱️ 5 min - 2
Add the finely chopped or grated onions, finely chopped green chillies, chopped fresh cilantro, and finely chopped bell pepper to the mince mixture. Pour in the melted butter.
⏱️ 5 min - 3
Using your hands, thoroughly mix all the ingredients together until well combined and the mixture is uniform. Ensure all spices and vegetables are evenly distributed throughout the mince.
⏱️ 10 min - 4
Take a portion of the mince mixture and shape it onto skewers, forming elongated kebabs. Ensure they are firmly pressed onto the skewers so they do not fall apart during cooking. Repeat with the remaining mixture.
⏱️ 5 min - 5
To cook, you can either grill or pan-fry. If grilling, preheat your grill to medium-high heat. Lightly brush the kebabs with Filippo Berio olive oil. Grill for 8-12 minutes, turning occasionally, until nicely golden brown and cooked through.
⏱️ 10 min - 6
If pan-frying, heat 1-2 tablespoons of Filippo Berio olive oil in a large skillet or pan over medium heat. Place the kebabs in the hot oil, ensuring not to overcrowd the pan. Cook for 8-12 minutes, turning frequently, until all sides are golden brown and the kebabs are cooked through.
⏱️ 10 min - 7
Serve the spicy, juicy seekh kebabs hot with your favorite chutneys, raita, or naan bread.