Seekh Kabab Masala

Seekh Kabab 

• 500 gms boneless mutton pieces (with 50
  gms fat added )
• 1 onion (finely chopped)
• 3 green chillies (finely chopped)
• 2 tbsp ginger-garlic paste
• 2 tbsp coriander leaves (chopped)
• Salt to taste
• 2-3 tbsp Zaiqa Seekh Kabab Masala
• 1 tsp turmeric powder
• 2 tsp cashew powder
• 1 cheese cube grated (optional)
• Pinch of kesari colour (optional)
• 1 egg for binding

 Preparation

Fry onions and green chillies in 1 tsp oil
for 4-5 mins. Cool and grind along with the rest of the ingredients and the bonesless mutton. Mix all the ingredients thoroughly and marinate for 2-3 hours.

Skewer them on bamboo sticks and grill for 20 mins in OTG or pan fry them with little oil or barbeque basting with butter periodically.

Tip 1 - usually the fat in the mutton helps the seekh to stick to the skewer; however, if you feel it requires more binding, then add
a little egg to the marinated mixture.

Tip 2 - one of the main reasons for kababs to fall off the skewer is the water content in the mince; it is advised to wash the meat
chunks prior to mincing the meat; because, washing the minced meat will
increase the moisture content and will require very delicate handling.