Karim's-Style Seekh Kabab
Smoky, spiced minced meat kababs shaped onto skewers and grilled over open flame, a signature of Old Delhi's Mughlai kabab houses.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Skewers
- •Tandoor or grill/tawa
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 22 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 320 kcal
Instructions
- 1
Put the minced mutton, grated onion, ginger-garlic paste, green chilli and salt into a bowl. Mix them well.
- 2
Add the roasted gram flour, garam masala and raw papaya paste. Knead until the mixture is sticky and holds together.
- 3
Cover the bowl. Leave the mixture to rest in the fridge for at least 30 minutes.
- 4
Wet your hands with water. Press portions of the mixture around skewers into long tube shapes.
- 5
Grill the skewers over hot charcoal or in a tandoor (clay oven). Turn them occasionally.
- 6
Brush with ghee (clarified butter) while grilling. Cook until lightly charred on the outside and cooked through.
- 7
Let the kababs rest briefly. Carefully slide them off the skewers.
- 8
Serve hot with sliced onions, lemon wedges and mint chutney.
Chef's tips
Keep the meat mixture cold and wet your hands while shaping so the kababs stick firmly to the skewers.
Ingredient substitutions
- mutton → chicken mince for a lighter kabab
Storage
Refrigerate raw shaped kababs up to a day before grilling.
Reheating
Reheat briefly on a hot tawa to regain char and crispness.
Common mistakes to avoid
- •Using lean mince without enough fat, which causes the kababs to crack and dry out while grilling.
Serving suggestions
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