How to Recreate Restaurant-Style Mutton Seekh Kebabs in an Air Fryer
Char-edged, juicy seekh kebabs from your air fryer in about 15 minutes, finished with butter, chaat masala and onions like the restaurant.
Raw materials
Ready-made mutton seekh kebabs. The finishing steps are what give them the restaurant touch.
Ingredients
Method
Five steps. Preheat, do not crowd and finish with butter.
- 01Get set
Take the kebabs out of the fridge 10 minutes before cooking. Preheat the air fryer to 200 degrees C for 3 minutes. A hot basket sears the outside.
- 02Arrange the kebabs
Lightly brush the basket with oil. Place the kebabs in a single layer with space between them. Cook in two batches if your basket is small.
- 03Air fry
Cook for 6 minutes, turn the kebabs and cook for 4 to 5 minutes more, until browned at the edges and hot all the way through.
- 04Baste and char
Brush the kebabs with melted butter and air fry for 1 more minute. For a darker char, add 1 to 2 minutes at 220 degrees C if your air fryer allows it.
- 05Rest and serve
Rest for 2 minutes. Sprinkle with chaat masala and lemon juice and serve on sliced onion and green chilli with mint chutney and warm bread.
Questions
How do I stop seekh kebabs drying out?+
Do not overcook. Preheat the air fryer, cook at 200 degrees C and baste with butter at the end. Pull them as soon as they are hot through.
Do I need to thaw them?+
Follow the pack. Thaw fully in the fridge for even cooking.
Can I get a smoky flavour?+
Place a small steel bowl with a hot piece of charcoal, a drop of ghee and cover for 2 minutes: the classic dhungar method. Take care with the hot charcoal.
Start with the seekh kebabs
Mutton seekh kebabs from Meatigo, delivered to your door.
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