Burra Kebab

Instructions

1. 1

   Prepare the Mutton Chops

   • Rinse the mutton chops under cold water and pat them completely dry with paper towels. This helps the marinade adhere better.
   • Using a sharp knife, make 2-3 shallow diagonal cuts (gashes) on both sides of each chop. This allows the marinade to penetrate deep into the meat for maximum flavor and tenderness.
2. 2

   Create the Marinade

   • In a large mixing bowl, combine the thick curd, ginger-garlic paste, raw papaya paste, and lemon juice. Whisk vigorously until the mixture is smooth and creamy.
   • Add all the dry spices: Kashmiri red chilli powder, red chilli powder, garam masala, coriander powder, cumin powder, black pepper powder, and salt.
   • Mix thoroughly until all the spices are fully incorporated and you have a uniform, thick marinade paste.
3. 3

   Marinate the Mutton

   • Add the prepared mutton chops to the bowl of marinade.
   • Using your hands, generously rub the marinade into each chop, making sure to get it into the gashes you made earlier.
   • Cover the bowl tightly with plastic wrap or a lid. Refrigerate for a minimum of 6-8 hours, but for best results, marinate overnight. This long marination is key to tender, flavorful kebabs.
4. 4

   Grill the Kebabs

   • Preheat your grill (charcoal, gas, or electric) to medium-high heat (around 200°C or 400°F).
   • Remove the chops from the marinade, allowing any excess to drip off. Thread them onto metal skewers if using.
   • Place the chops on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and prevent burning.
   • During the last 5 minutes of grilling, baste the chops with melted butter on both sides. This keeps them moist and adds a rich, glossy finish.
   • Check for doneness. The chops should be tender, cooked through, and have beautiful char marks. The internal temperature should reach at least 63°C (145°F).
5. 5

   Garnish and Serve

   • Once cooked, transfer the kebabs to a serving platter and let them rest for 3-5 minutes. This allows the juices to redistribute, resulting in a more succulent kebab.
   • Just before serving, sprinkle the hot kebabs with chaat masala for a tangy finish.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with onion rings and lemon wedges on the side for squeezing over the kebabs.