Mutton Seekh Kebab

In a large mixing bowl, combine minced mutton, finely chopped onion, garlic paste, ginger paste, green chili, coriander leaves, and mint leaves.

Add red chili powder, garam masala powder, cumin powder, chaat masala, salt, and bread crumbs to the bowl.

Crack the egg into the mixture and mix everything thoroughly with your hands to combine all ingredients well and ensure a uniform texture.

Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to develop and the mixture to firm up.

Preheat your grill or oven to 200°C (about 390°F). If using a grill pan or skillet, heat over medium-high heat.

Take a handful of the mixture and shape it firmly around a skewer into a long, cylindrical kebab about 1 inch thick. Repeat for all skewers.

Brush the kebabs lightly with oil to keep them moist during cooking.

Place the skewers on the grill rack or in the oven on a baking tray with a rack. Cook for 12-15 minutes, turning occasionally to ensure even cooking and a nice char on all sides.

Alternatively, cook the kebabs in a skillet with a little oil, turning frequently, until browned and cooked through.

Check by cutting a kebab to ensure it is cooked through (no pink inside). Remove from heat.

Serve hot garnished with lemon wedges, sliced onions, and fresh chutney such as mint-coriander chutney.