Mutton seekh kabab is a starter side dish of India. it is cooked slowly on a Barbeque or grill so that the kebabs become soft and perfect. The mutton is ground with mixed spices and made into balls which are cooked on oven or on tandoor using skewers.
Mutton (coarse paste or minced)- 250 gms
Cottage cheese (grated)- 75 gms
lemon juice- 1 tbsp
Corn flour- 1 tbsp
Egg (whisked)- 1
Cumin powder- 1 tsp
Red chilli powder- 1 tsp
Paprika powder (optional)- 1 tsp
White pepper powder- 1 tsp
Cooking oil- 2 tbsp
Cashewnut (optional)- 10
Ginger- 25 gms
Green chillies- 4 green
Garlic- 25 gms
Chopped coriander leaves- 1 bunch
Onion large finely chopped-1
1 tomato (finely chopped)
Butter -1 tbsp
Chaat masala (optional)-1 tsp
Salt to taste
For garam masala
Add egg, cumin powder, red chilli powder, paprika, white pepper, salt and oil with coarsely Grinded mutton. Mix well and keep it aside for 15 minutes.
Make a paste with grinded ginger, chillies, garlic, chopped coriander leaves, onion, tomato, cottage cheese, cashew garam masala powder and lemon juice and mix this paste well with mutton paste and if require add more salt,
Now make some balls with this mutton
To adjust the consistency use corn flour.
Wet your hands and first skewer 3-4 pieces capsicum and tomato and now skewer the mutton balls and again skewer 3-4 pieces capsicum and tomato. This will give your kebab a decorative look. You can also spread the balls along the length of the skewers to make long kebabs. and place them on the grill.
Preheat your oven at 180 degrees and grill for 15 minutes or until the kebabs become golden brown. Till it is cooked well. Bast occasionally with butter/oil.
Sprinkle some chaat masala on it and Serve hot with brown roasted onions, tomato, tomato sauce or any chutney of your choice.