Mutton kebabs make for a tasty snack and also can be used to create a delicious meal. We’ve been using this recipe for kebabs for a long time now and keep adapting it a little here and there every time we make it.

Below is the base version, adapted from a galouti kebab recipe ages ago.


  • 1/2 kg minced mutton
  • 1.5 tbsp ginger garlic paste
  • 1/2 tbsp ghee
  • 1.5 tbsp raw papaya grated
  • 1/2 tsp red chilli powder
  • 1/4 tsp of garam masala
  • 1/4 cup chana dal, slightly roasted
  • 1-2 tbsp chopped coriander
  • 1 small onion, finely chopped
  • pinch of nutmeg
  • salt to taste

Mix all the ingredients with the minced mutton and refrigerate for 1 1.5hours. Make small patties roughly about 1.5 to 2 inches in diameter. Keep aside. Heat oil in a flat pan, and when hot add the patties and shall fry for about 3-4 mins on each side. Keep the patties relatively flat, so they can cook through properly. Once cooked, remove with a slotted spoon and place on paper towels.

You can enjoy these on their own with a mint & coriander chutney or hot sauce on the side. Or you can add them into pita or Turkish bread pockets, with feta or a spread and some fresh salad.