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


  1. 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.
  2. Mix all the ingredients thoroughly and marinate for 2-3 hours.
  3. 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.

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