Paleo Mutton Seekh Kebab
Elevate your next barbecue or family dinner with this irresistible Paleo Mutton Seekh Kebab recipe, a bold and flavorful twist on a traditional South Asian classic. Made with ground mutton and a vibrant blend of aromatic herbs like cilantro, mint, and green chili, these kebabs are further seasoned with warming spices such as garam masala, cumin, and coriander for an authentic touch. Perfect for paleo enthusiasts, this recipe uses coconut oil for grilling and skips any processed ingredients, ensuring a clean and wholesome dish that's both nutritious and delicious. Whether grilled to smoky perfection on skewers or cooked on a stovetop grill pan, these juicy kebabs are ready in just 15 minutes after prep and pair beautifully with a fresh salad or zesty lemon wedges for a healthy yet indulgent meal. Ideal for gluten-free, dairy-free, and paleo-friendly diets, these kebabs are destined to become a crowd favorite!
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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 Fresh ginger
- 0.5 cup, finely chopped Fresh cilantro
- 0.25 cup, finely chopped Fresh mint leaves
- 1 finely chopped Green chili
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons, for grilling Coconut oil
Instructions
In a large mixing bowl, combine the ground mutton with finely chopped red onion, minced garlic, grated ginger, chopped cilantro, mint, and green chili until well mixed.
Add the ground cumin, ground coriander, garam masala, paprika, salt, and black pepper to the mutton mixture.
Pour in the lemon juice and mix everything thoroughly using your hands, ensuring that the spices and herbs are evenly distributed.
Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld.
Preheat your grill or stovetop grill pan to medium-high heat. If using wooden skewers, soak them in water for 15 minutes to prevent burning.
While the grill heats, divide the mutton mixture into 8 equal portions. Wet your hands slightly to prevent sticking, then shape each portion around a skewer to form a long, cylindrical kebab.
Brush the kebabs lightly with coconut oil to prevent sticking to the grill.
Place the kebabs on the preheated grill. Cook for about 7 minutes on one side until the bottom is nicely charred, then turn them carefully to cook the other side for another 7 minutes, or until fully cooked through.
Remove from the grill and let the kebabs rest for a couple of minutes before serving.
Serve the Paleo mutton seekh kebabs hot, garnished with extra mint leaves and lemon wedges.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 10.3 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2276 mg | 48% | |
*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.
