Low Sodium Mutton Seekh Kebab
Indulge in the mouthwatering flavors of this Low Sodium Mutton Seekh Kebab—a healthier take on the traditional Indian kebab recipe that's big on taste but light on sodium. Crafted with aromatic spices like garam masala, cumin, and coriander, paired with fresh herbs, ginger, and green chilies, these tender, juicy kebabs deliver bold, vibrant flavors without compromising dietary needs. Besan (chickpea flour) acts as a natural binder, while a hint of melted unsalted butter ensures they stay delectably moist as they grill to perfection. Ready in under an hour, these kebabs are ideal for those seeking a heart-friendly option without sacrificing the essence of classic barbecue-style goodness. Serve them fresh off the grill alongside mint chutney and a crisp side salad for a complete, satisfying meal that's perfect for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 500 g ground mutton
- 1 medium, finely chopped red onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 2 finely chopped green chilies
- 0.5 cup, finely chopped coriander leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons besan (chickpea flour)
- 2 tablespoons, melted unsalted butter
- 0.5 teaspoon salt substitute
Instructions
In a large mixing bowl, combine ground mutton, chopped onion, minced garlic, grated ginger, chopped green chilies, and chopped coriander leaves.
Add ground cumin, ground coriander, garam masala, turmeric powder, black pepper, lemon juice, and salt substitute to the mixing bowl.
Mix the ingredients thoroughly with your hands or a spoon until well combined.
Sprinkle in the besan (chickpea flour) and mix again to help bind the mixture.
Cover the bowl with cling film and refrigerate the mix for about 30 minutes to allow the flavors to meld and the mixture to firm up.
Preheat your grill or broiler to a medium-high heat.
Divide the mutton mixture into 8 equal portions. Roll each portion into a sausage-like shape around a pre-soaked wooden skewer or metal skewer.
Brush each kebab with melted unsalted butter to ensure they remain moist during cooking.
Place the kebabs on the grill or under the broiler, turning occasionally, and cook for about 12-15 minutes or until they are evenly browned and cooked through.
Serve hot with a side of mint chutney, salad, or your choice of accompaniments.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.4 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3624 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
