Easy Mutton Sheekh Kababs

Lately I’ve been so bored that I eagerly await an occasion to cook good food. Yesterday was my co-brother’s birthday. He, like my sister-in-law, is a brainy management graduate. After years of slogging for many secular companies, he sensed the call of God upon his life and has been serving the Lord full-time since then. Apart from his management skills, he is the ‘Vah Chef’ of our family. Therefore to cook for him on his birthday is no joke!

The menu for the evening was – Ghee rice, simple chicken kurma, mutton sheekh kababs, curd raitha and honey sponge cake. Since, my co-brother likes kheema, SIL and I searched recipes from our all-time-favorite site http://www.vahrehvah.com. There we saw the recipe for Chicken Sheekh Kabab and Mutton Shami Kabab. I combined both the methods as per my convenience and came up with this:


  • Mutton (minced) – 1Kg
  • 5 medium sized onions finely chopped
  • 4 green chillies finely chopped
  • 2 teaspoons ginger garlic paste
  • 1 teaspoon garam masala
  • 3/4 teaspoon fennel seeds
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon crushed black pepper corns
  • 4 sprigs mint leaves
  • 4 sprigs coriander leaves
  • 3 teaspoons red chilly powder
  • 1 teaspoon turmeric powder
  • 3 teaspoon thick curd
  • 2 handfuls kadalai mavu (Gram flour)
  • 1 egg
  • Salt to taste
  • Rinse the minced meat as many as times possible and strain all the water and blood
  • Marinate the meat with red chilly powder, turmeric powder, salt and curd. Keep aside for a couple of hours
  • In a large frying pan, add the fennel seeds, cumin seeds and crushed black pepper corns. Wait for a few seconds until the fennel seeds change color.
  • Add the onions and saute it until it becomes golden brown. Add the ginger garlic paste. Once the ginger garlic paste gets cooked, add the mint leaves and garam masala powder.
  • To this add the minced meat. DO NOT cover the pan. Allow all the water to evaporate and keep sauteing it until you feel the meat is cooked enough. Add the chopped coriander leaves a few minutes before you turn off the stove.
  • Once the prepared meat cools down, add the kadalai mavu and blend it in a mixer (DO NOT allow it to become a fine paste. Make sure you are able to feel small strands of meat!)
  • Add one egg to this meat paste and mix well with hands.
  • Take small portions of this paste and make cylindrical kababs as shown in the picture
  • Shallow fry these!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s