Mutton chuck – 1 lb (80% lean, 20% fat)
Onion – 1 medium (finely chopped)
Ginger and garlic paste – 2 tsp
Coriander – ¼ cup (finely chopped)
Mint – ¼ cup (finely chopped)
Coriander powder – 1 tsp
Cumin powder – ¾ tsp
Pepper – ¾ tsp
Green chilli – 1 (grind into paste in an electric grinder)
Salt – 1 tsp
1. Into your mutton, add coriander powder, cumin powder, pepper, salt, onion, ginger and garlic paste, coriander, green chilli paste and mint. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture from the meat and they won’t stick to the skewer.
2. Hand mix everything is incorporated but don’t overwork it and let it marinate for at least two to six hours.
3. Add water to get the desired consistency. If you prefer the raita liquidier, add more water. Season with salt and keep aside.
4. To make the kebabs, preheat your oven to 475 degrees Fahrenheit (246 degree Celsius).
5. Scoop out a big ball of the meat mixture and pierce it through the skewer. Spread the meat on the skewer with your hands.
6. Press you middle finger in a diagonal angle down the meat skewer to make the signature grooves on the kebab.
7. To grill the kebabs in the oven, place the rack in the upper third section. Brush the grill with some oil to prevent the kebabs from sticking. Place a piece of tin foil at the bottom grill so that the drippings from the meat can fall on the foil.
8. Bake the kebabs for 20 to 25 minutes, rotating as needed until they turn brown all around.
12. Once cooked, slide of the kebabs onto a plate and serve with raita and pita bread.
Hot and spicy sheek kebabs ready to eat.