Mint Masala Kebabs

Mint Masala Kebabs — Juicy Indian style kebabs made with fresh mint, green chilies, ginger, garlic, and masalas like roasted cumin and pounded fennel. 

These Mint Masala Kebabs are as simple as they get. Minced Meat is combined with herbs + spices and pan fried to create a delicious juicy kebab that is perfect for burgers, wraps, and salads. Serve them with some Cilantro Chutney Aioli for pure perfection.

Choosing your meat

For these kebabs I used ground turkey, alternatively you could use ground chicken or lamb. I like using turkey because it’s a meat that picks up the flavors of whatever is added and it’s light in the summer. I choose the 80% lean option for kebabs as the natural fats help keep kebabs nice and juicy. Too lean of a mixture would result in dry kebabs. 

Flavor your kebabs

• The herbs and aromatics in these mint masala kebabs make them so enjoyable and juicy. The flavor profile starts with lots of fresh mint and cilantro. 
• Use finely chopped onions, so they melt into the meat as it’s cooked.

• For the spices I add a few basic spices, roasted coriander powder, roasted cumin powder, pounded fennel seeds and tandoori masala. You can use homemade tandoori masala or store bought. The pounded fennel added to the minty freshness of these kebabs. I prefer dry roasting my cumin and coriander and then blending it for a richly earthy masala. 
• To brighten up the kebabs with extra freshness we add fresh mint, green chilies for heat, cilantro (stem and all) and ginger and garlic. These ingredients balance out the spices!

Prepping & cooking the kebabs

• I find it easiest to form kebabs once they have been chilled so once you’ve mixed everything — chill for 15-20 minutes. 
• Line a baking tray to have a place to keep the uncooked kebabs. 

• You can either grill or pan fry — for both methods I suggest oiling/greasing the cooking surfaces well so ensure the kebabs don’t stick.
• Once they are done, squeeze some fresh lemon juice and a dust with chaat masala.

Mint Masala Kebabs

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Juicy Indian style kebabs made with fresh mint, green chilies, ginger, garlic, and masalas like roasted cumin and pounded fennel.

Author: Nisha Vedi Pawar

Recipe type: Main

Cuisine: Indian

Serves: 4-6

Ingredients

• 1.5 lbs ground turkey (80% lean) 
• ¼ cup mint leaves; finely chopped 
• 3 green chilies; finely chopped
• ½ cup onion; finely chopped
• ¼ cup cilantro stems + leaves; finely chopped
• 1 inch fresh ginger; grated 
• 3 garlic cloves; finely chopped
• 1 teaspoon roasted cumin powder
• 1 teaspoon roasted coriander powder
• ½ tablespoon tandoori masala 
• 1 teaspoon fennel seeds; pounded + crushed
• 1 teaspoon black pepper 
• ½ teaspoon garam masala
• 1½ teaspoon salt
• 2 tablespoon oil 

Garnish 

• 1 teaspoon chaat masala, for dusting
• 1 fresh lemon, for squeezing at the end

Method

1. Prepare the seekh kebab mixture by mixing the ground meat, mint, cilantro, green chilies, onions, ginger, garlic, cumin powder, coriander powder, fennel seeds, tandoori masala, black pepper, and salt. Work the mixture with your hands to thoroughly combine.
2. Refrigerate for 20 minutes. Line a baking sheet with foil or parchment paper.
3. Remove mixture from refrigerator and start making the kebabs by either wearing gloves or wetting your hands.
4. Take a golf ball amount of kebab mixture, role into a ball shape and press down gently, if you’re making burgers, take a larger amount of the mixture, roll and press until you have a 4-inch-wide, ¾-inch-thick kebab burger.
5. If cooking indoors: Heat a large pan or skillet on medium high heat and add oil. When hot, add 3-4 kebabs at a time and cook on all sides, turning a few times, until the kebab is fully cooked through (about 8 minutes or until the internal temperature is 165F).
6. If grilling: lay a sheet of aluminum foil on grill and transfer the kebabs to the grill, turning every couple minutes until the kebabs are cooked through. You want an internal temperature of 165F.
7. Once the kebabs cook, squeeze fresh lemon juice all over, dust with chaat masala, and serve hot with cilantro mint chutney, sirke wale pyaaz, lemon wedges and lots of freshly chopped cilantro.

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