Seekh Kebab (Minced Mutton Skewer Kebab)

Squeeze ALL liquid out of the grated onion (twist in a cloth until completely dry — this step is mandatory, wet onion prevents the kebab from binding). Combine mutton mince with the dried onion, ginger-garlic paste, green chilli, coriander, all spices, roasted besan, and salt. Knead by hand for 5–7 minutes until the mixture is cohesive and sticky. Refrigerate 30 minutes.

About 15 min

Tip: Thorough hand-kneading develops the myosin proteins in the mince, which bind the mixture together when heated. Under-kneaded seekh kebab falls off the skewer. Knead until the mince is sticky and leaves residue on your hands.

Wet hands with water. Take a portion of mince (about 80g). Mould around a metal skewer, squeezing firmly to create a uniform cylinder about 12cm long and 3cm diameter. Smooth the surface. Press firmly at both ends where the mince meets the skewer. Refrigerate skewered kebabs for 30 minutes before cooking — the cold helps them hold shape.

About 5 min

Tip: Metal seekh skewers (flat, not round) are essential — the flat sides grip the mince from sliding. The mince should be pressed very firmly and evenly or it will develop gaps and crack during cooking.

Grill over charcoal or under a very hot oven broiler, turning every 2–3 minutes, for 10–12 minutes total. Baste with butter/ghee during cooking. The seekh should be evenly charred with some blackened edges. Slide off skewers. Serve immediately with green chutney, sliced onion rings, lemon wedges, and laccha paratha.

About 15 min

Tip: Do not move the kebab before it releases naturally from the grill — forcing it before the crust forms causes it to stick and tear. Wait until each face forms a crust before rotating.