Old Delhi Seekh Kebab

Step 1: Prepare the Kebab Mixture

In a large mixing bowl, combine the ground mutton with ginger-garlic paste and finely chopped green chilies. Add the dry spices: salt, crushed red chili pepper, cumin powder, chickpea flour, turmeric powder, and garam masala. Finally, add a generous amount of finely chopped fresh cilantro. Using your hands, mix and knead the mixture vigorously until all the ingredients are thoroughly incorporated and the mixture becomes cohesive.

Step 2: Skewer the Kebabs

Take a portion of the meat mixture. Wet your hands with water to prevent sticking. Press the mixture onto the middle of a thick, square metal skewer. Gently and evenly spread the meat along the skewer, working from the center outwards, to form a thin, uniform layer. The final shape should be a long, cylindrical kebab.

Step 3: Grill the Kebabs

Place the prepared skewers on a hot charcoal grill (sigri). Cook for approximately 2 minutes, turning the skewers frequently to ensure all sides are cooked evenly. Towards the end of the cooking time, pour or baste the kebabs with melted butter, allowing the flames to flare up and kiss the meat, which adds a distinct smoky flavor.

Step 4: Serve the Kebabs

Once the kebabs are beautifully browned and cooked through, remove them from the grill. Carefully slide them off the skewers onto a serving plate. Pour a little more melted butter over the hot kebabs, garnish with a sprinkle of fresh cilantro, and squeeze fresh lemon juice on top before serving hot.

• Use thick, square iron skewers. They get hot and cook the kebab from the inside while the square shape prevents the kebab from rotating and falling off.

• Keep your hands wet with water when shaping the kebabs on the skewers. This prevents the meat mixture from sticking to your hands and allows for a smooth, even shape.

• The layer of meat on the skewer should be thin and uniform to ensure it cooks quickly and evenly in about 2 minutes.

• Basting with butter towards the end of grilling creates a flare-up, which imparts a delicious smoky flavor to the kebabs.

• This recipe can also be made with ground chicken. When using chicken, the spice blend should be lighter to not overpower the delicate flavor of the meat.