Summer time is the time to get out those barbecue grills! Growing up we had a charcoal barbecue grill and Daddy was the pit master! The aroma and smokiness that coal imparts to the grilled meats is so delightful and still reminds me of those days! My husband, Mayur, grew up in the Middle East. So naturally, he is very fond of Middle Eastern food, especially kababs. Every time I make kababs of any kind his face lights up like a kid in a candy store! It had been a while since I had made kababs. So this recipe was on his request! Mutton seekh kabab is made with minced meat which has been enhanced using herbs and spices. You can use any minced meat of your choice, however, I personally like to use goat mince. The marinated meat is then threaded on a skewer to resemble a sausage shape. Then comes the best part, grilling! If you enjoy grilling, try this the next time you have a barbecue party!

What you will need:

How to make it

• Add salt, red chili powder, coriander powder, chaat masala, fennel powder, turmeric powder and cumin powder to the minced meat.
• Add onion, coriander leaves, mint leaves, green chilies and garlic, which have all been finely chopped, to the above mixture.
• Mix everything well. Do not over mix or else the meat will get rubbery when cooked. Let the mixture marinate for around 45 minutes.
• Heat the grill and soak bamboo skewers in water while the meat marinates. Soaking the bamboo skewers in water ensures that they do not burn while grilling.
• Hold a bamboo skewer in one hand and take a handful of the kheema mixture in the other. Start forming kababs on the skewer. This recipe yields around 8 kababs.
• Oil the grill as needed. Place the kababs on the grill. Turning occasionally, cook until done on all sides.
• Serve with raita or mint chutney!