Best Mutton Mince Kebabs Recipes

MOROCCAN KEFTA KEBAB RECIPE

Moroccan Kefta Kebab Recipe image

Traditional Moroccan recipe for seasoned kefta, a ground beef or lamb mixture used to make grilled Kefta Kebabs. The same base recipe can be used for Moroccan meatballs and other Moroccan kefta dishes. Allow extra time for preheating your grill or oven.

Provided by Christine Benlafquih | Taste of Maroc

Time 30m

Number Of Ingredients 15

Ingredients

1 lb. finely ground beef or lamb (or a mix of the two)
4 to 5 oz. beef or lamb suet ((recommended for classic flavor and texture))
1 medium onion (finely chopped or grated)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tbsp chopped fresh mint leaves ((optional; great with lamb))
2 tsp sweet paprika
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1 tsp ground cinnamon ((optional))
1 tsp ground ginger ((optional))
1 tsp ground turmeric ((optional))
1/2 tsp ras el hanout ((optional))
1/4 tsp cayenne pepper ((optional))

Steps:

In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
Wrap the cooked kebabs in foil to hold warm until serving.

Nutrition Facts : Calories 489 kcal, Carbohydrate 6 g, Protein 25 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 92 mg, Sodium 663 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MUTTON MINCE KEBABS

Mutton Mince Kebabs image

This was in today's Thursday magazine, submitted by Ayesha Majeed. I would be glad to try this with chicken instead of mutton. If you do, please let me know how it turns out.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

1 kg minced mutton
15 cloves garlic
50 g green chilies
2 tablespoons garam masala powder
1/2 cup gram flour
4 medium onions
2 -3 lemons
2 teaspoons red chili powder
1 teaspoon turmeric powder
salt
2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
2 tablespoons oil
oil, to deep fry

Steps:

Heat oil in a pot.
Add onions and saute till golden brown.
Put the minced mutton in a big bowl.
Add the other ingredients, except the corriander and mint leaves and sauteed onions.
Mix well.
Grind for one minute.
Make round shapes (kebabs) of the above mixture.
Heat oil in a wok.
Add the patties.
Deep fry in the hot oil until browned on both sides.
Drain excess oil on clean absorbent paper towels.
Transfer to a bowl.
Garnish with onion and mint leaves.
Serve hot.