Arabian Mutton Kabab

mutton kabab
Prepration time: 45 Minutes
Persons served: 4 Persons
Cuisine: Arabic


  • Boneless mutton : 1 kg
  • Onion : 2 medium sized
  • Ginger : 1/2 inch piece
  • Garlic : 6 cloves
  • Kothambeluri / Seema malli / Parsely leaf : 1 knot
  • Coriander leaves : 1 knot
  • Salt : as needed
  • Oil : as needed

Here is a recipe of Arabian mutton Kebab shared by our friend Shirly James. She has already contributed many recipes for us. All those recipes were excellent and received a great applauce by our subscribers. I hope Sherly, your first arabian recipe of mutton kabab also will be loved by our subscribers.

Mutton Kebab preparation

  1. Mince the meat.
  2. Grind onion, ginger, garlic, parsely leaves, coriander leaves into fine powder.
  3. Add the above mix into the meat.
  4. Add salt, mix well and set aside for 15 minutes..
  5. Make the meat into shape of kebab and then grill it or fry it in a tava.
  6. Sprinkle some chaat masala (optional) & you can serve it with Chappathi, Naan, Biriyani or anything 🙂
  7. You can substitute mutton with any meat of your choice.



How would you rate this recipe?

73 votes, 4.11 / 5.00 (82%)
    • says:

      @Sharmila Moses: Thanks for stopping by. Don’t forget to try our other recipes and share your output also:)

  • S

    How you are getting tomatos on rod like this
    Are they pre cooked and pierced.
    Thanks shameer

    • says:

      @Shameer: they aren’t precooked.

  • S

    Is seema malli and coriander leaf are same?

    • says:

      I think both are not the same Suresh. A quick google search returned the following info

      Coriander Vs Seema Malli

      The leaf on the left is Coriander – it’s a slightly lighter green, and has rounder leaves.
      Parsley / Seema Malli is on the right and is a darker green and has more pointy, sharper leaves.

      Ref: Difference between parsley and coriander(cilantro)?

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