Warqi Mutton Seekh Kebab, Lahori Chutney Recipe
Make Warqi Mutton Seekh Kebab, Lahori Chutney Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kebab mixture
Warqi sheets & assembly
Lahori chutney
Frying & finishing
Method
Kebab mixture
- 1
Prepare aromatics
Peel and finely grate the onion; squeeze lightly in your hand to remove excess water but retain moisture. Finely chop green chilies, coriander, and mint. Measure and mix the dry spices (garam masala, cumin, coriander powder, red chili, salt) together.
- 2
Combine mixture
In a large bowl, place the mutton mince. Add the grated onion, garlic paste, ginger paste, chopped green chilies, chopped coriander and mint, roasted gram flour, the spice mix, 1 whole beaten egg (reserve the second egg for egg wash), and lemon juice. Mix thoroughly with your hands or a sturdy spoon for 3–4 minutes until the mixture becomes slightly sticky and well integrated — this develops the protein and helps kebabs bind.
- 3
Warqi sheets & assembly
- 4
Prepare warqi/filo sheets
If using filo, separate sheets and keep covered with a damp cloth so they don't dry out. Cut sheets to the length of the skewers if necessary. Melt ghee and have a pastry brush or clean fingers ready to brush sheets.
- 5
Shape onto skewers
Divide the chilled mince into 8 equal portions (approx. 85–90 g each). Wet your palms slightly and roll each portion into a long sausage shape roughly 12–14 cm long and about 2–2.5 cm thick. Thread each shaped sausage onto a soaked wooden skewer, pressing to secure the meat so it adheres to the skewer evenly (leave a small handle at the end).
- 6
Wrap with warqi
Lightly brush one side of a warqi/filo sheet with ghee. Place the skewer-kebab on the sheet and roll it so the meat is fully wrapped in the sheet. Overlap edges and seal them by brushing the final edge with a little beaten egg (reserve from the second egg) or water and pressing gently. Repeat for all skewers. Place assembled skewers on a tray and refrigerate 10–15 minutes to help the pastry adhere and set.
Lahori chutney
- 7
Blend chutney
In a blender, add the packed coriander, mint, green chilies, tamarind paste, roasted cumin powder, sugar, salt, lemon juice and about 60 ml water. Blitz to a smooth but slightly coarse chutney (add a little more water if needed to reach a spoonable consistency). Taste and adjust salt, tamarind, or sugar to achieve a balanced sweet-sour-spicy profile typical of Lahori chutney. Transfer to a bowl and chill until serving.
Frying & finishing
- 8
Heat oil and prepare pan
Pour oil into a wide, heavy skillet to a depth of about 0.5–1 cm (for shallow frying) and heat over medium-high until it registers about 170–180°C on a thermometer or a small piece of bread sizzles and browns slowly. If you prefer deeper frying for extra crispness, use more oil and heat to 175–180°C.
- 9
Fry kebabs
Working in batches, carefully place 2–3 wrapped skewers in the hot oil. Fry, turning every 1–2 minutes, until the warqi/filo is golden brown and crisp and the meat is fully cooked — about 6–8 minutes total depending on thickness. Maintain medium heat so the pastry crisps without burning and the interior cooks through. Use a probe thermometer if needed — internal temperature of the meat should reach 71°C.
- 10
Finish and rest
Remove kebabs to a wire rack or paper towels to drain briefly. Immediately brush each kebab lightly with the extra ghee for shine and aroma. Sprinkle with a little chaat masala and allow to rest 1–2 minutes.
- 11
