awadhiHardnon vegetariangluten freesoy freeketo

Kakori Kebab

Name: Kakori Kebab
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 8 servings
Cuisine: awadhi
Ingredients: 500 g mutton keema (very finely minced, preferably from leg); 60 g raw papaya (peeled and grated); 1 pcs onion (small, fried until golden and crushed); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 tbsp brown onion paste (thick); 2 tbsp cashew (ground to a fine powder); 2 tbsp khoya (crumbled); 1 tbsp gram flour (lightly roasted); 0.5 tsp garam masala; 1 pinch cumin powder; 1 pinch black pepper powder; 1 pinch red chili powder; 1 pinch green cardamom powder; 1 pinch clove powder; 1 pinch nutmeg powder; 1 pinch mace powder; 0.5 tsp salt; 2 tbsp ghee (for basting)

RATING

4.7/5(178)

TASTE SCORE

10/10

Silky minced mutton kebabs from Lucknow, gently spiced and shaped on skewers for a melt-in-the-mouth bite. They cook quickly and pair beautifully with naan, onion rings, and mint chutney as part of a festive meal.

PREP

35m

COOK

12m

SERVES

1 PIECE

253 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prepare the kebab mixture.
1.Place the mutton keema in a wide bowl.
2.Add grated raw papaya, crushed fried onion, ginger-garlic paste, chopped green chili, brown onion paste, cashew, khoya, and roasted gram flour.
3.Add garam masala, cumin powder, black pepper powder, red chili powder, green cardamom powder, clove powder, nutmeg powder, mace powder, and salt.
4.Mix very well with your hand for 4 to 5 minutes until the mixture looks smooth and sticky.
TIPA very fine mince is essential. If the keema looks coarse, pulse it briefly before mixing.
rest · ~30 min
Chill the mixture.
Cover the bowl and refrigerate the kebab mixture for 30 minutes so the papaya tenderizes the meat and the mix firms up enough to shape.
TIPDo not rest it too long with papaya or the texture can turn pasty.
assemble · ~8 min
Shape the kebabs on skewers.
1.Divide the mixture into 8 equal portions.
2.Wet your palm lightly if needed.
3.Take one portion around a flat skewer and gently press it into a long, even kebab.
4.Repeat with the remaining mixture and skewers.
TIPPress gently rather than tightly so the kebabs stay delicate and cook evenly.
grill · ~7 min
Cook the kebabs.
1.Heat a grill pan or charcoal grill over medium heat.
2.Place the skewers on the hot surface and cook the kebabs for 2 to 3 minutes.
3.Brush with some ghee, turn carefully, and cook the other side for 2 to 3 minutes more.
4.Keep turning and basting until lightly browned and just cooked through.
TIPUse medium heat so the outside browns gently before the soft center overcooks.
serve
Slide off the skewers and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the keema feels wet after mixing, chill it a little longer so it grips the skewer more easily.
2
Do not over-rest the papaya-marinated mince; too much time can make Kakori kebabs mushy instead of silky.
3
Use flat metal skewers if possible, since the soft mince can rotate or slip on thin round ones.
4
Shape the kebabs in an even thickness so the ends do not dry out before the center cooks.
5
Turn the skewers very gently with a spatula or tongs, because these kebabs are much more delicate than seekh kebabs.
6
Cook only until just done and lightly browned; overcooking quickly robs Kakori kebabs of their signature melt-in-mouth texture.
7
For make-ahead prep, mix and portion the kebab mixture in advance, then shape onto skewers just before grilling.