Air fryer recipe · Mains
Mutton Seekh Kebab Platter
Spiced mutton mince pressed onto skewers and air fried into juicy, browned logs with a firm bite. A generous platter for sharing.
- 45 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 265kcal
- 15.3 gprotein
- 6.3 gcarbs
- 19.9 gfat
- 1.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mutton mince500 g
- onion1 medium
- ginger garlic paste2 tbsp
- green chili2 pieces
- garam masala1.5 tsp
- roasted gram flour2 tbsp
- coriander leaves1/4 cup
- red chili powder1 tsp
- salt1 tsp
Method
Mix
Mix the mince with finely chopped onion, ginger garlic paste, chopped green chili and coriander, garam masala, roasted gram flour, red chili powder and salt. Knead until sticky and well bound so it clings to the skewer.
Rest
Cover and chill the mixture for 30 minutes so it firms up. A cold, rested mince holds its shape far better and is much less likely to slide off the skewer while it cooks.
Shape
With damp hands, press portions of the mince into even logs around the skewers, keeping the thickness the same all along. Even logs cook at one rate, so the whole kebab is done together with no raw core.
Preheat
Preheat the air fryer to 190°C and lightly oil the basket. A hot basket sears the outside of the seekh at once, locking in the juices so the kebabs stay moist rather than drying out.
Air fry
Air fry at 190°C for 18 min, turning the skewers halfway so they colour evenly, until they are browned all over and firm, with no pink at the centre and the juices running clear.
