Juicy Mutton Keema Kebabs
If you’re craving something savory, satisfying, and full of bold spices, these Mutton Keema Kebabs are just the thing. Made with minced meat, fresh herbs, aromatic spices, and shaped to perfection, these kebabs are a timeless favorite across Indian and Mughlai cuisine.
Whether you?re planning a family dinner, festive spread, or just want to freeze a batch for later, this recipe is incredibly versatile. The kebabs are crisp on the outside, juicy on the inside, and packed with layers of flavor in every bite. Serve them with mint chutney, a squeeze of lemon, or roll them into a wrap?these kebabs are bound to be a hit!
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Juicy Mutton Keema Kebabs
Course: Appetizer, Snacks, StarterCuisine: Indian, Pakistani, MughlaiDifficulty: Medium7
servings25
minutes20
minutes300
kcal45
minutesJuicy, spiced, and perfectly charred, these Mutton Keema Kebabs are made with minced lamb, aromatic herbs, and traditional Indian spices. Ideal as a starter, snack, or party appetizer, they’re full of bold flavor and melt-in-your-mouth texture — perfect with green chutney or wrapped in a paratha.
Ingredients
800 g minced Mutton (i used mutton with 25% fat)
2 onions
4 green chilies
1 cup coriander & mint leaves
1 tbsp ginger & garlic paste
1 tbsp red chili powder
1 tbsp chili flakes
2 tbsp coriander powder or crushed
1 tbsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tbsp salt
1/2 tsp black pepper powder
1 tsp kachri powder
2 tbsp lemon juice
3 tbsp gram flour / wheat flour
1 egg
oil for frying
Prep Aromatics:
- Blend onion and green chilies in a food processor until finely chopped (not a paste). Transfer to a muslin cloth and squeeze out all excess water thoroughly.
- In a large bowl, add the minced meat, squeezed onion-chili mix, coriander, mint, ginger-garlic paste, spices, lemon juice, gram flour, egg, and salt. Mix well until fully combined.
- Marinate:
Cover and refrigerate the mixture for at least 30 minutes to help firm it up and enhance flavor. - Shape Kebabs:
Divide into 14 equal portions (~85g each). Use a chopstick to press gently and form traditional ridge patterns for a classic kebab look. - Freeze Option:
Extra kebab mix can be frozen for later use—just thaw and fry when needed. - Fry Kebabs:
Heat oil in a pan over medium heat. Shallow fry the kebabs for 3–4 minutes per side, or until golden brown and fully cooked through. - Serve:
Remove from pan and serve hot with mint chutney or your favorite dipping sauce.
Recipe Video
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