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MUTTON SHEEK KEBAB

Difficulty: medium
Fuel Type:

  • People

    Serves 4

  • Prep Time

    2 h

  • Grilling Time

    8 min.

Ingredients
Instructions

the Ingredients

06 Mutton Sheek Kebab
  • 400 gramsAbreviation Minced Mutton
  • 2 teaspoonsAbreviation Kashmiri chilli powder
  • 1 teaspoonAbreviation Green chili paste
  • 1 teaspoonAbreviation Salt
  • 2 tablespoonsAbreviation Ginger garlic paste
  • 1 teaspoonAbreviation Turmeric powder

For the Dry Rub:

  • 1 teaspoonAbreviation Fennel seeds
  • 1 Cinnamon stick
  • 1 teaspoonAbreviation Black Peppercorns
  • 1 teaspoonAbreviation Cloves
  • ½ teaspoonAbreviation Cumin seeds
  • 1 teaspoonAbreviation Green Cardamom
  • 1 Coriander seeds
  • 2 Bay leaf
  • 3 Dried chilies

Instructions

    In the kitchen:

  • Soak skewers in water for 20 minutes.
  • Grind Dry rub ingredients in a mixer into powder form.
  • Combine minced mutton with the Dry rub and all the remaining ingredients in a large bowl.
  • Divide the mix into 4 and mold the mix around each skewer so they are all even.
  • Set aside and allow to marinade for 1 hour in the fridge.

    • At the barbecue:

  • Preheat grill to 200°C for 15 minutes with the lid down.
  • Place the kebabs over direct heat. Close the lid and cook for 4 minutes per side.
  • Check with a thermometer and when the mutton skewers reaches a core temperature 70°C its cooked.
  • Serve Sheek kebabs with green chutney and onion relish.

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