Mutton Seekh Kabab recipe, Pakistani Style is a very delicious kebab recipe which doesn’t require the use of an oven or grill. It is rather cooked on stove top and that is what makes it so special and easy to cook.
It doesn’t take a long time to grill or even there is no fear of it breaking while we cook. The simplicity and the amazing taste is what I love the most in this Mutton Seekh Kabab recipe, Pakistani Style. You should definitely give this recipe a try if you love easy recipes like me.
The Mutton Seekh Kabab recipe, Pakistani Style is nothing but a type of seekh kebab make with mutton keema and spices. Traditionally the seekh kabab is made on a grill but in this version, we will be frying it on a stove top, which makes it so easy and more readily available to eat when you crave it.
You can even add some burnt charcoal in a foil and drop some oil on it and place it on the cooked Mutton Seekh Kabab recipe, Pakistani Style and cover it. It gives a nice smoky flavor to the Mutton Seekh Kabab recipe, Pakistani Style.
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You can even use this same recipe for making it on grill. But the best part that I love about this recipes is the fact that it takes minimal amount of ingredients to put together compared to the long list that generally goes into it.
To say that I have forever been trying to get hold of a good seekh recipe wouldn’t be a lie. When I tried making it for the first time, it didn’t even stick to the skewer and I had to frantically change it into something else. Over the years, I have developed this easy, peasy Mutton Seekh Kabab recipe, Pakistani Style. This was more of experiments, learning from various Pakistani neighbors. And the Pakistani cookery channels did have an influence too.
Though I can’t single out a person to whom I can attribute this particular recipe, nevertheless, the Pakistani Cuisine had a great influence on it. With the core ingredients being same with the mutton keema, egg, and few basic spices, the other ingredients are just variables and can be replaced one ingredient with the other.
The egg acts as a binding agent to the seekh and helps to hold the mutton keema on the skewers intact. Though we won’t be using the skewers while cooking, still it is a good idea to mix the egg as the seekh mixture will not fall apart while frying.
I really like to add the finely minced onions as it gives a nice texture and crunch to the Mutton Seekh Kabab recipe, Pakistani Style. And hence they are also almost added every time I make the seekh.
Some tips for making the best Mutton Seekh Kabab recipe, Pakistani Style
- The ONE important tip which you have to remember is to grind them mutton mince in the processor after mixing all the spices. Even though it is a keema, it is still necessary to run it through the food processor or any other grinder you have for some time. This helps in softening the seekh and holding it’s shape.
- Adding the egg helps to hold the shape of the seekh. It prevents the keema from falling apart.
- If you do not have a food processor, use any kind grinder that is available.
- You can add a burnt charcoal over a foil and close the lid to give that smoky flavor.
Let’s get started with the Mutton Seekh Kabab recipe, Pakistani Style
Mutton Seekh Kabab recipe, Pakistani Style
- 500 gms mutton mince / mutton keema
- 2 medium sized onion finely minced
- 2 - 3 green chilies finely chopped
- handful of fresh coriander / cilantro finely chopped
- 1 inch fresh ginger finely minced
- 1 egg
- 1 tsp crushed red chillies
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- salt to taste
- oil for frying.
- Lightly dry roast the coriander seeds and cumin seeds till a nice aroma emanates from them. Dry grind to a fine powder.
- In a food processor, add the mutton mince, onion, chopped green chili, coriander leaves, ginger, crushed red chili, the coriander-cumin powder and salt. Blend well to make a coarse paste. (Do not omit this step even if the mutton mince is really fine. The blending helps all the ingredients to bind together well.)
- Remove the mutton mince from the food processor and mix in the beaten egg till well incorporated.
- Take a skewer, shape a ball of mutton mince into a seekh and remove from the skewer. Repeat this for the rest of the mince.
- Place the prepared seekhs in the refrigerator for half an hour.
- Heat oil in a pan for shallow frying. Place the seekhs gently in oil and fry on medium to low heat till golden brown in color.
- Remove from fire and serve hot.
Until next time,
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