Seekh Kabab on Stove with Tawa

Ingredients

1 kg ground mutton (with some fat)

1 medium onion, finely chopped

2 tablespoons ginger-garlic paste

2–3 green chilies, finely chopped (adjust to taste)

½ cup fresh coriander leaves, finely chopped

½ cup fresh mint leaves, finely chopped

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon red chili flakes (adjust to taste)

Salt to taste

1 egg

2 tablespoons gram flour (besan), roasted

Oil for cooking

Directions

Prepare the Mixture:

In a large mixing bowl, combine ground mutton, chopped onion, ginger-garlic paste, green chilies, coriander leaves, mint leaves, cumin powder, coriander powder, garam masala, red chili flakes, and salt.

Mix thoroughly until all ingredients are well incorporated.

Bind the Mixture:

Add the egg and roasted gram flour to the mixture.

Mix well to bind the ingredients together.

Cover and let it rest in the refrigerator for at least 30 minutes to enhance the flavors and make shaping easier.

Shape the Kababs:

Take a portion of the mixture and shape it around skewers or form cylindrical shapes using your hands.

Ensure they are uniformly shaped for even cooking.

Cook on Tawa:

Heat a tawa or flat skillet over medium heat and add a little oil.

Place the kababs on the tawa and cook, turning occasionally, until they are evenly browned and cooked through. This should take about 10–15 minutes.

Serve:

Serve the hot Seekh Kababs with naan, paratha, or as a side with your favorite chutney or sauce.