Seekh Kabab is a popular North Indian and Mughlai delicacy made with minced meat, aromatic spices, fresh herbs, and grilled to perfection on skewers. These juicy, smoky kababs are crispy on the outside and tender inside, making them a perfect appetizer or side dish. Serve them with mint chutney, onion rings, and lemon wedges for an authentic restaurant-style experience.
In a large mixing bowl, combine the minced meat with onion, ginger-garlic paste, green chilies, coriander leaves, garam masala, cumin powder, and salt.
Mix thoroughly until the mixture becomes sticky and well combined.
Refrigerate the mixture for 30 minutes to help it hold its shape.
Grease metal skewers lightly with oil.
Shape portions of the meat mixture around each skewer into long cylindrical kababs.
Grill in a preheated oven at 200°C (390°F) for 15–20 minutes, turning occasionally and brushing with butter or oil until evenly browned.
Alternatively, cook on a barbecue or tandoor for a smoky flavor.
Serve hot with mint chutney, sliced onions, and lemon wedges.
500g minced mutton or chicken
1 medium onion, finely chopped
2 tbsp ginger-garlic paste
2 green chilies, finely chopped
1 tsp garam masala + 1 tsp cumin powder
2 tbsp fresh coriander leaves, chopped
Salt to taste
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