Mutton Seekh Kebab is a non-vegetarian starter very popular dish in India, cooked slowly on a Tawa or Flat Pan via skewers so that the kebabs come out tender, soft, juicy that melts away in your mouth. The spices and herbs adds a touch of delicious flavor.  Please hit the Like button if you like my video and Share it. Kindly Subscribe to my YouTube channel for more such wonderful recipes. I have mentioned detailed recipe below.

Happy Eating.



  • Minced Mutton (Kheema) – 1 kg of Goat Kheema. Grind into a fine paste.
  • Fresh Coriander (Dhaniya) leaves – 1 cup. Finely chopped.
  • Fresh Mint (Pudina) leaves – 3/4th cup. Finely chopped.
  • Dried / Dehydrated Fried Onions – 1 cup. Crushed.
  • Clarified Butter (Ghee) – 2 tbs.
  • Raw Papaya paste – 2 tbs. coarsely crushed along with its skin.
  • Ginger (Adrak) paste – 2 tsp.
  • Garlic (Lassun) paste – 2 tsp.
  • Fresh Green Chilies – 2 medium sized finely chopped.
  • Coriander (Dhaniya) powder – 2 tsp.
  • Mixed Tangy (Chat) Masala powder – 1 tsp.
  • Cumin (Jeera) powder – 1 tsp.
  • Salt to taste.
  • Crushed Black Pepper (Kaali Miri) powder – 3/4th tsp.
  • Kashmiri Red Chili powder – 2 tsp.
  • Garam Masala powder – 1 tsp.
  • Hot Red Chili powder – 1 tsp.
  • Rock Salt (Kaala Namak) – 1 tsp.
  • Turmeric (Haldi) powder – 3/4th tsp.
  • Dried Mango (Aam Chur) powder – 2 tsp.
  • Oil for Tawa frying – as required.
  • Roasted Bengal Gram (Besan) flour – Half cup.
  • Charcoal – one piece for smoke.
  • Cloves (Lawang) – 4 to 5 pieces.


  • Take a large mixing bowl. Add all the above ingredients, (except Oil, Besan, Charcoal and Lawang) into this mixing bowl.
  • Mix them well using your fingers and palm. Rub them nicely so that all the ingredients blend with each other.
  • After mixing them nicely, create a empty well in the middle of the mixture. Take a small utensil and place it in the well.
  • Heat up the Charcoal pieces on fire until it is red hot. Carefully place this red hot charcoal in the small utensil (placed in the well). Add 1 tbs of Ghee and 4 pieces of Lawang on the red hot charcoal. As soon as the charcoal smoke comes out, cover the mixing bowl with a tight lid. Allow the Kebab mixture to infuse with charcoal smoke at least for fifteen minutes. Then open the lid. And mix well again.
  • Add roasted Besan to the mixture. Mix it well. This will help to bind the Kebab.
  • Take Skewers (Seekh) and soaked it in water for 10 minutes. Take a small lemon sized Kebab mixture and roll it on the skewers. Do this for all the Kebab mixture.
  • Keep this in the Freezer or Refrigerator for at least 30 minutes.
  • Take a flat non-stick Tawa or Frying Pan. Add 2 to 3 tbs of oil and allow it to heat up on low to medium flame.
  • Once the oil is heated up, add the Mutton Seekh Kebab skewers carefully in the hot oil.
  • Cook them on low to medium flame and keep rolling it to prevent it from cooking from one side and falling off the skewers.
  • Cook it evenly from all sides by rolling it in frequent intervals.
  • Once Mutton Seekh Kebab turns light golden brown from all sides, its time to remove it from hot oil and place them on a kitchen towel to soak excess oil.
  • Cook all the Mutton Seekh Kebab in the same manner.
  • Spicy Mutton Seekh Kebab is ready to be served hot along with Mint chutney.
  • Happy Eating.