Mutton seekh kababs are made of minced mutton and grilled on a skewer. It is a starter that kids and adults both love. Frozen seekh kababs are readily available and therefore, most people do not make it at home. I am not a big fan of frozen and ready to eat products.
I have spent a considerable amount of my childhood in Lucknow which is famous for it’s non veg food, especially Kababs. My Dad and Maternal Uncle were experts in the way meat was cut and which part to be used for a particular dish. Properly choosing the cut of meat can improve the texture of a dish remarkably. For Seekh kabab it is better to use the meat from the front leg, which is soft and tender. The mutton mince should be as fine as possible. The fat content in kababs is high. I specifically ask for removal of fat from the meat and add ghee instead to make it soft. I also add, raw papaya as a tenderiser. The raw papaya if added in excess will over power the meat taste, so the quantity of raw papaya has to be properly measured.
To grill the kababs a tandoor or a charcoal grill is the most preferred option, however, since I was making a small portion, I used air fryer this time. I prefer to use my air fryer for smaller portions of food. You will be surprised to know the air-fryer can be put to use in multiple ways like grilling etc apart from frying. You can also use the grill option of oven in case you do not have an air fryer or you can cook it in a pan.