Best Lamb (Mutton) Gilafi Seekh Kebab recipe
Lamb Kebab | mutton Gilafi Seekh Kebab recipe
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Seek kebabs are everyone's favorite. And mutton seekh a yummy, juicy and succulent kebab is for all the foodies and cooking enthusiast. If you have been looking for a lamb kebab recipe, you have come to the right place. Here I bring you the step by step guide on how to make lamb kebab recipe mutton Gilafi Seekh Kebab at home.
What is lamb gilafi seekh kabab
Lamb Gilafi seekh Kebab also known as Mutton Gilafi Seekh Kebab is a Mughlai delicacy prepared with minced Lamb and a blend of spices. It is delicious and mildly spicy dish which has incredible taste and flavors. These succulent Kebabs are ideal appetizer for some especial occasions like birthday party, cocktail dinner party and corporate get together.
These Lamb kebab are served with Green chutney or Mint sauce or with tomato ketchup.
Lamb Gilafi Seekh Kebab is a very popular dish in Indian subcontinent. Gilafi means Cover. These Seekh Kebab are gilaf or covered by chopped Bell pepper and capsicum and then cooked in an Oval clay Tandoor or BBQ or in Oven.
If you love the recipe of Lamb Gilafi Seekh Kebab then you will love the recipe of
chicken Gilafi Seekh Kebab and chicken seekh kabab recipe as well.
These Lamb kebab are served with Green chutney or Mint sauce or with tomato ketchup.
Lamb Gilafi Seekh Kebab is a very popular dish in Indian subcontinent. Gilafi means Cover. These Seekh Kebab are gilaf or covered by chopped Bell pepper and capsicum and then cooked in an Oval clay Tandoor or BBQ or in Oven.
If you love the recipe of Lamb Gilafi Seekh Kebab then you will love the recipe of
chicken Gilafi Seekh Kebab and chicken seekh kabab recipe as well.
Steps to make the recipe
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Important point
To make the kebab more juicy and soft you need to add some extra fats . These fats make it more tasty and juicy. You can add 50 gm of fats per 1 kg of meat mince. This is an ideal meat to fat ratio. Extra can breakdown the seekh while cooking. preferably Lamb fats.
If you want to know about parsley then here is article for you parsley in Hindi.
preparation
Making mince of lamb meat
Clean and wash the Lamb meat and cut it into small size pieces. Pat dry the meat and keep aside. Chopped the Mint and Cilantro leaf Finely chopped the Capsicum and Red Yellow Bell pepper. Keep them aside in a bowl. Take a bowl and mix all the ingredients with the Lamb meat and mix well. Add the chopped cilantro and mint leaf to the above mixture. Now make a minced of the lamb mixture using a Meat Mincer.
Clean and wash the Lamb meat and cut it into small size pieces. Pat dry the meat and keep aside. Chopped the Mint and Cilantro leaf Finely chopped the Capsicum and Red Yellow Bell pepper. Keep them aside in a bowl. Take a bowl and mix all the ingredients with the Lamb meat and mix well. Add the chopped cilantro and mint leaf to the above mixture. Now make a minced of the lamb mixture using a Meat Mincer.
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Make two rounds in the meat mincer. This will make it more soft.
Threading and cooking
Make equal size small balls of the mixture and place in a iron shewer length wise cylindrical shape using wet hands. With a wet hands the minced mixture won't get stuck to hands.
Cook them in an Tandoor for 7-8 minutes busting some butter or ghee on it at a regular intervals. You can cook it in a BBQ or oven too.
Make equal size small balls of the mixture and place in a iron shewer length wise cylindrical shape using wet hands. With a wet hands the minced mixture won't get stuck to hands.
Cook them in an Tandoor for 7-8 minutes busting some butter or ghee on it at a regular intervals. You can cook it in a BBQ or oven too.
When the kabab become tender and we'll well done remove them from the tandoor. After that remove the kabab from the shewer carefully in a plate and serve hot with mint chutney, onion slices and lemon wedges.
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- Serve Lamb Gilafi Seekh Kebab with Cilantro mint chutney, onion slices and lemon. Some fresh mint leaves along with onion gives a nice flavor.
- Tandoori Naan, Rumali roti and Biryani are other side dishes that goes well along with this kabab.
Lamb (Mutton) Gilafi Seekh
⭐⭐⭐⭐⭐ (25 reviews)
⏱️ Prep: 15 min | 🍳 Cook: 10 min | 🍽️ Serves: 2
By Author : Mobasir Hassan
Published: Feb 15 |
Last Modified:
Finely minced lamb meats are marinated with spices and placed in a shewer cylindrically and then covered or gilaf with chopped bell peppers and cooked in tandoor or BBQ till crisp and juicy.
🥗 Ingredients
- 200 gm Lamb meat
- 10 -12 Garlic cloves
- 1/2 inch Ginger
- Small handful of Coriander leaves
- Small handful of Mint leafs
- 1/2 of Green Capsicum
- 1/2 of Red and Yellow Bell pepper
- 1/2 teaspoon cumin powder
- 1/3 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon lemon juice
- Salt as per taste
- 3 teaspoon of clarified butter or ghee
👩🍳 Instructions
- Making the Gilafi, chopped the capsicum and red, yellow bell pepper and keep in fridge to use to gilaf(cover) the Seekh Kebab.
- Roughly chopped the cilantro and mint leaves.
- Cut Lamb pieces in small size and pat dry completely using a kitchen towel. In a mixing bowl take the lamb pieces and mix with ginger, garlic, red chili powder, garam masala, cumin powder, lemon juice, black pepper powder and salt.
- Add the chopped mint and coriander leaves as well and mix everything well. Now using a meat mincer make a keema ( mince) . For a soft and juicy kebab, make two round of mincing with the meat.
- Take the minced meat in a flat mixing plate and rub with the palm so that all the spices mix properly. Pour 1 - 2 teaspoon ghee and lemon juice and rub again.
- Keep the minced mixer refrigerated to marinate for 3 - 4 hours or overnight. After the marination time, divide the mince into equal parts.
- Take a iron shewer and shew a mince ball by lengthwise of the shewer using a wet palm of a hand. Now gilaf the Seekh Kebab by placing the chopped bell peppers over the minced shewer to cover them totally. Repeat with the remaining mince ball and place them in a baking tray.
- Bake them in a Preheated oven for 10 minutes busting some oil or butter over them after an interval. If using a clay tandoor then place them inside a preheated tandoor and cook.
- After 5 minutes remove them from the tandoor and brush some butter. And place again inside the tandoor and cook for more five minutes till done.
- Remove them from shewer and cut into pieces and serve.
👨🍳 Chef’s Tips
- To make the kabab more soft and juicy, mix some lamb fats with the meat while mincing.
- While cooking them in tandoor use kitchen towel to handle the shewer.
📊 Nutrition (per serving)
Calories: 160 | Protein: 9 g | Fat: 12 g | Carbs: 4 g
❓ FAQs
Q1: My kebabs keep falling off the skewers. What am I doing wrong?
A : First You need to check the consistency of the minced lamb, Is it finely minced or not? Then check the fats, ghee or butter quantity. Third check the shewers, Is it too thin or not. Sometimes adding beaten egg help for binding the Seekh Kabab.
Q2: What are some binding agent tricks that work best?
A : Egg is the single first choice for me. And I don't suggest to use other binding agents like gram flour, breadcrumb or potato. These would change the taste and texture of the kabab drastically. Before starting to thread the mince mixture, mash them nicely for two minutes. If any doubt add some beaten egg thats all.
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I’d love if you’d leave a rating or review below!
If you love mutton (lamb) then you would love the recipe of Mutton masala as well.
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Hey,
I have been reading a lot of recipes lately and how I am impressed by the Gilafi lamb Seekh Kebab recipe. The Sirman meat mincer is one of the best meat mincers in it's class. Thanks for sharing. Am off to tweet this.
Yes it is one of the best mincer and we are using it for the last 6 years without a single issue. Thanks for Sirman meat mincer.
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