Seekh Kabab without a tandoor: the Shahi way

Juicy minced-mutton seekh kababs from a home kitchen, using a single pouch of Shahi Seekh Kabab Masala.

Every Shahi Masala pouch carries its own tried-and-tested recipe on the back, written in English, Hindi and Urdu. Here it is in full, with a few notes from our kitchen.

At a glance

Cook time: 30 min · Serves: 7-8 · Pouch: 35g

Ingredients

• Mutton 500 g (Hindi: with a little fat)
• Ginger garlic paste (Hindi: without water)
• 1 packet Shahi Seekh Kabab Masala
• 1 pouch Shahi Seekh Kabab Masala

Method

1. Wash the mutton, squeeze/drain it dry in a cloth and grind it to mince for seekh.
2. Apply Shahi Seekh Kabab Masala and ginger garlic paste to the mince and keep aside for 1 hour.
3. Put the mince on skewers, slowly remove the skewers and shallow fry the kebabs in oil until golden brown.
4. When all are done, place the kebabs in a pot (pateli), put a heated piece of coal on top inside the pot, cover and leave for 30 minutes to smoke.
5. Serve with mint chutney.

Tips from the Shahi kitchen

• Measure the meat as the pouch suggests: the blend is balanced for that quantity.
• Taste before adding extra salt; the masala is already seasoned.
• Store the opened pouch airtight, in a cool and dry place.

Order Shahi Seekh Kabab Masala as a single pouch, a Pack of 6 or a Pack of 12.