Air fryer recipe · Starters
Smoky Mutton Seekh Kebab
Juicy spiced minced lamb logs with a charred, smoky bite straight from the basket.
- 35 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 285kcal
- 14.4 gprotein
- 4.1 gcarbs
- 23.2 gfat
- 0.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mutton keema (finely minced)400 g
- Ginger-garlic paste1.5 tbsp
- Roasted gram flour (besan)2 tbsp
- Garam masala & red chilli1.5 tsp each
- Chopped coriander & green chilli3 tbsp
- Mustard oil1.5 tbsp
Method
Drain the mince
Press the mutton keema in a sieve to squeeze out excess moisture, which is the secret to logs that hold their shape. Wet mince steams instead of charring, so spend a minute on this.
Knead the masala in
Combine the mince with ginger-garlic paste, roasted besan, garam masala, chilli, coriander and a pinch of salt. Knead hard for four to five minutes until the mixture turns sticky and tacky, which helps it grip without skewers.
Shape around skewers
Oil your palms and press the mince into thick finger-length logs around flat metal or soaked bamboo skewers. Keep them even so they cook uniformly.
Rest and brush
Chill the shaped kebabs for fifteen minutes to firm up, then brush all over with mustard oil for colour and a smoky aroma.
Air-fry till charred
Lay the kebabs in a single layer and air-fry at 200C for 14 minutes, turning once halfway and brushing again with oil, until edges are deeply browned and juices run clear.
