Kakori Kebab
From the town of Kakori near Lucknow — even finer and silkier than galawati, minced lamb cooked on skewers with kewra, mace, and green cardamom, with a texture so delicate it breaks at a touch.
Cuisines
Awadhi
Best for
Lunch
Dinner
Snacks
Build a full meal around Kakori Kebab
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 12 min
Total: 32 min
2-3 servings
Ingredients
|
250 grams | Lamb , minced |
|
1 tablespoon | Papaya , raw, paste |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1/2 teaspoon | Garam masala |
|
1/4 teaspoon | Black pepper powder |
|
1 tablespoon | Onion , fried, paste |
|
1 tablespoon | Cream , whipped or vanilla ice |
|
1 tablespoon | Ghee |
|
1 | Egg |
|
Salt | To taste |
|
1 tablespoon | Cilantro , chopped fresh |
|
1 tablespoon | Mint , chopped fresh |
|
1 tablespoon | Lemon juice |
|
1 tablespoon | Kewra water |
Instructions
- 1 In a bowl, combine minced lamb with raw papaya paste, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt.
- 2 Add fried onion paste, cream, ghee, and egg to the mixture and mix thoroughly until well combined.
- 3 Incorporate chopped coriander, mint, lemon juice, and kewra water into the mixture.
- 4 Cover the mixture and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 5 Preheat a grill or tandoor to medium-high heat.
- 6 Divide the mixture into equal portions and shape each portion around a skewer to form a long kebab.
- 7 Grill the kebabs, turning occasionally, until they are cooked through and have a nice char, about 10-12 minutes.
- 8 Serve hot with mint chutney and onion rings.
Tips
For best results, use freshly ground spices and ensure the meat mixture is well marinated.