Simplest Mutton Seekh Kebab in airfryer or pan.
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  1. Wash and boil the toor dal and keep aside.
  2. Add all the ingredients to the washed mutton except egg white and oil.
  3. Mix well and grind this mixture into a fine paste in blender as shown.
  4. Now take the grinded mixture in a bowl and add egg white and 1 teaspoon oil and mix it thorougly.
  5. 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.
In Airfryer :
  1. Now if you are making it in a airfryer, then preheat the airfryer for about 3 minutes and grill these kebabs at 180 degrees for first 5 minutes, then brush them with oil or ghee and continue grilling for another 7 minutes. This makes total 12 minutes at 180 degrees.
In Pan :
  1. Heat about 2 tablespoon oil in a pan. Put the kebabs into oil , cover and cook on low flame for 5 minutes on each side.
  2. Cook untill they turn nice golden brown in color. This may take around 12 minutes in a pan.
  3. Serve hot with sliced onions, salad and lemon.
Recipe Notes


  1. 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.
  2. If the mixture is very dry then you can add a teaspoon of curd to it.
  3. 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.
  4. Kebab mixture can be stored in an airtight container for upto 2 weeks in the freezer and can be used when required.
  5. Adding yellow lentil helps keep the shape intact besides making soft kebabs.
  6. Egg white helps trap moisture in the kebabs preventing them from becoming dry while grilling.