1. Choosing the Right Mince – The Most Important Step!

For soft and juicy kebabs, always choose the right cut of mutton. The mince should have 80% lean meat and 20% fat. The best fat comes from around the kidneys or lamb tail fat (dumba fat).

One important thing: Never wash the mince! Washing adds moisture, making it difficult for kebabs to stick to the skewers. Just clean the meat properly and get it minced twice to make it extra fine.

2. Preparing the Onion, Ginger, and Garlic

Chop the onions finely in a food processor.

Take a cheesecloth or muslin cloth and squeeze out all the excess water from the onions.

In the same food processor, blend green chilies, ginger, and garlic into a fine paste.

(Removing onion water is crucial, or the kebabs won’t hold their shape!)

3. Kneading the Mince – The Secret to Perfect Texture

In a large bowl, add mince, squeezed onions, green chili-ginger-garlic paste, and salt.

Now, knead this mixture for at least 5 minutes. (This helps break the meat fibers, making kebabs soft and juicy.)

If the mince isn’t binding well, blend it once in a food processor.

Cover and refrigerate for 30 minutes.

(Adding baking soda helps tenderize the kebabs, but don’t overuse it!)

4. Shaping the Kebabs on Skewers – The Right Way!

Wet your hands with water to prevent sticking.

Take a handful of mince and shape it into a smooth ball.

Press it onto the skewer and gently spread it evenly along its length.

Use your fingers to create an even shape.

If the kebab mixture isn’t holding onto the skewer, the mince is either too soft or has insufficient fat.

5. Pre-Cooking the Kebabs (Half-Cooking for Perfect Results)

Heat a cast iron griddle (tawa) on high flame.

Place the skewered kebabs on the griddle and cook each side for just 1-2 minutes.

The goal is not to fully cook them but just to firm them up so they don’t break when frying.

(At this stage, you can also freeze the kebabs for later use. Just defrost and grill them whenever needed!)

6. Final Cooking on a Pan or Tawa

Take a tawa or frying pan and add a little oil.

Place the kebabs in the pan and cook on medium-high flame for 4-5 minutes.

Flip them gently to ensure they cook evenly.

Do not cook on low heat, as this will dry out the kebabs.

Serving – The Perfect Kebab Experience!

Now, serve these hot, sizzling kebabs with naan or paratha. Pair them with a fresh salad of mint leaves, coriander, tomatoes, and onions. Squeeze lemon juice on top and sprinkle some freshly ground black pepper.

One Last Pro Tip!

If you have guests coming over and want to prepare something delicious in no time, these seekh kebabs are a perfect option.

Just half-cook and freeze them in advance. When needed, simply heat them up and serve!

So, next time you make kebabs, try this recipe and let me know how they turn out! See you in the next recipe