Burra Kebab
Juicy mutton chops marinated with yogurt, ginger, garlic, and warm spices, then grilled until lightly charred at the edges. This rich Mughlai-style kebab is smoky, tender, and made for sharing as part of a festive meal.
For 4 servings
- prep · ~5 min
Trim and score the mutton chops.
Pat the mutton chops dry and make shallow cuts on the fleshy side so the marinade can reach deeper into the meat.
TIPKeep the cuts shallow so the chops hold their shape while grilling. - mix · ~3 min
Make the marinade.
1.Add yogurt to a bowl.2.Mix in ginger-garlic paste, red chili powder, black pepper, cumin powder, coriander powder, garam masala, turmeric powder, lemon juice, mustard oil, and salt.3.Whisk until smooth and thick. - rest · ~240 min
Marinate the chops.
Coat the mutton chops well with the marinade, rubbing it into the cuts. Cover and refrigerate for at least 4 hours, or overnight for the best texture.
TIPA longer marination helps mutton chops turn tender and flavorful. - prep · ~20 min
Bring the chops to room temperature.
Take the marinated chops out of the fridge 20 minutes before cooking so they cook more evenly.
- grill · ~10 min
Grill the burra kebab.
1.Heat a grill pan, oven grill, or charcoal grill over medium-high heat.2.Arrange the chops in a single layer or thread them onto soaked skewers.3.Cook for 4 to 5 minutes on the first side.4.Turn and cook the other side for 4 to 5 minutes more, basting with ghee as they cook.5.Grill until lightly charred at the edges and the mutton reaches 145°F for medium or cooks a little longer if you prefer it more done.TIPDo not crowd the pan, or the chops will steam instead of picking up a good char. - rest · ~5 min
Rest the kebabs.
Transfer the chops to a plate and let them rest for 5 minutes so the juices settle back into the meat.
- serve
Serve the burra kebab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung yogurt only; a loose marinade will slide off the chops and drip before it can char.
- 2Rub the marinade well into the shallow cuts so the ginger, garlic, and spices season the meat below the surface.
- 3If using mustard oil straight from the bottle, warm it briefly before mixing to mellow its raw sharpness.
- 4Scrape off any very thick clumps of marinade before grilling so the spices do not burn before the chops cook through.
- 5For the best smoky Mughlai finish, use a charcoal grill and keep one hotter zone for quick edge charring.
- 6Bone-in chops can vary in thickness, so pull thinner ones off first and let the larger chops finish cooking.
- 7Leftover burra kebab is best reheated gently, covered, in a low oven so the chops stay juicy.
Adapt it for your goals.
Charcoal-grilled
Cook over live charcoal instead of a grill pan for a more traditional smoky burra kebab with deeper Mughlai-style flavor.
oven broiledOven-broiled
Broil the chops on a rack for easy indoor cooking; the airflow helps mimic grilling and keeps the edges from getting soggy.
spicierSpicier
Increase the red chili powder and black pepper for a hotter version that stands up well to the richness of the mutton and ghee.
milderMilder
Reduce the chili and lean on black pepper, cumin, and coriander for a gentler kebab that still tastes full and aromatic.
Why this is on our healthy list.
Protein-Rich Main
Mutton chops provide substantial protein, making this kebab filling and satisfying as a centerpiece dish.
Contains Fermented Dairy
The yogurt marinade adds dairy richness and contributes beneficial cultured ingredients while helping tenderize the meat.
Spice-Based Flavoring
Cumin, coriander, turmeric, ginger, and garlic bring strong flavor without needing sugary sauces or heavy coatings.
Frequently asked questions
Yes. Overnight marination works very well for burra kebab because it gives the yogurt, lemon, and aromatics more time to tenderize and season the meat.
