Mass ka Soola

Mass ka Soola

Enjoy these flavorful kebabs as a delicious appetizer or part of a meal!


  • 500g ground mutton (lamb)
  • 1 large onion, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1/2 cup fresh coriander, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • Salt to taste
  • 2 tablespoons besan (gram flour)
  • 1 egg (optional, for binding)
  • Skewers for grilling


  1. In a large mixing bowl, combine ground mutton, chopped onion, ginger-garlic paste, garam masala, ground cumin, ground coriander, red chili powder, turmeric powder, fresh coriander, fresh mint leaves, and salt.
  2. Mix the ingredients well to ensure even distribution of flavors.
  3. If needed, add besan (gram flour) to the mixture. This helps bind the kebabs. If the mixture is too wet, you can also add an egg for binding.
  4. Take small portions of the mixture and shape them onto skewers, forming long cylindrical kebabs.
  5. Preheat your grill or oven to a medium-high heat.
  6. Grill the seekh kebabs, turning occasionally, until they are cooked through and have a nice char on the outside. This usually takes about 15-20 minutes.
  7. Serve the Mutton Seekh Kebabs hot with mint chutney, sliced onions, and lemon wedges.

*Recipe on video and text may differ from each other!

How to cook Mass ka Soola: