Simplest Mutton Seekh Kebab in airfryer or pan.
Seekh kebab is a type of kebab, popular in South Asia, made with boneless meat topped up with spices.
The kebabs are formed into cylindrical shape on skewers and grilled or roasted.
Seekh kebabs are very rich in proteins and low in fats.
These kebabs are served in marriages or dinner parties as starters. At home you can have it with roti, naan or as a side dish with any daal and plain rice. It is served generally along with salads and mint chutney or ground nut chutney are given as a dip with it.
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
people
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Ingredients
- 250 grams Mutton / Beef Boneless diced or minced
- 3 tablespoon Toor daal / yellow lentil boiled
- 1.5 teaspoon Ginger-Garlic Paste
- 4 cloves Garlic cloves peeled
- 1.5 teaspoon Red Chilli Powder
- 1/2 teaspoon Salt as per taste
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Black Pepper Powder
- 3/4 teaspoon Coriander Powder
- 3/4 teaspoon cumin powder
- 3/4 teaspoon Garam masala powder
- 1/2 medium tomato diced
- 1/2 medium onion diced
- 1 medium Green Chilli
- 1/2 fistful Fresh Mint Leaves
- 2 tablespoon lemon juice
- 1 medium Egg white only white remove yolk
- 3 tablespoon Ghee / Clarified butter / Oil for frying or brushing the kebabs.
Ingredients
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Instructions
- Wash and boil the toor dal and keep aside.
- Take a ball of meat depending on the size of the kebab and press it on the skewer or knife or on the round handle of a spoon as i have done. giving it a cylindrical shape. Now place your hand on the open part of the skewer and gently remove the kebab, by pushing back ward from the skewer with your fist, this forms kebabs with holes in the center.
Recipe Notes
- If the mixture becomes thin and it's difficult to shape the kebabs then just add a little gram flour or corn flour or cashew powder.
- If the mixture is very dry then you can add a teaspoon of curd to it.
- Skewers are not compulsory to make this as the cylindrical shape can be obtained by anything available at home like a knife or a spoon handle.
- Kebab mixture can be stored in an airtight container for upto 2 weeks in the freezer and can be used when required.
- Adding yellow lentil helps keep the shape intact besides making soft kebabs.
- Egg white helps trap moisture in the kebabs preventing them from becoming dry while grilling.