Kakori Kebab
Experience the legendary melt-in-your-mouth texture of these Awadhi kebabs. Finely minced mutton is blended with aromatic spices and a secret tenderizer, then grilled to perfection. A true taste of royal Lucknowi cuisine.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Mince Paste
- b.Place the mutton mince in a food processor. Add the raw papaya paste, crushed fried onion, ginger paste, garlic paste, and finely chopped green chillies.
- c.Process for 5-7 minutes, scraping down the sides occasionally, until the mixture forms an extremely fine, smooth, and sticky paste. This step is critical for the kebab's texture.
- 2
Step 2
- a.Combine Spices and Aromatics
- b.Transfer the meat paste to a large mixing bowl.
- c.Add the roasted besan, salt, red chilli powder, garam masala, mace powder, nutmeg powder, and green cardamom powder.
- d.Pour in 2 tbsp of melted ghee, the rose water, and kewra water.
- e.Using your hands, knead the mixture for 3-4 minutes to thoroughly combine all the ingredients. The final mixture will be very soft.
- 3
Step 3
- a.Infuse with Smoke (Dhungar Method)
- b.Create a small depression in the center of the kebab mixture and place a small, heatproof bowl (like steel or onion peel) in it.
- c.Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
- d.Carefully place the hot charcoal into the small bowl.
- e.Pour 1 tsp of ghee over the hot charcoal. It will begin to smoke profusely.
- f.Immediately cover the main bowl with a tight-fitting lid to trap the smoke. Let it infuse for 10-15 minutes.
- g.After the time is up, carefully remove the lid and discard the bowl with the charcoal.
- 4
Step 4
- a.Marinate the Mixture
- b.Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a crust from forming.
- c.Refrigerate for a minimum of 6 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
- 5
Step 5
- a.Shape the Kebabs
- b.Preheat your grill or oven broiler to medium-high (around 200°C / 400°F).
- c.Lightly wet your hands with water to prevent sticking.
- d.Take a portion of the cold mixture (about the size of a lime) and gently wrap it around a flat metal skewer.
- e.Carefully spread the mixture along the skewer to form a long, thin, cylindrical kebab, about 5-6 inches in length. The mixture is extremely delicate, so handle with care.
- f.Repeat with the remaining mixture, arranging the skewers on a tray.
- 6
Step 6
- a.Grill to Perfection
- b.Place the skewers on the preheated grill rack, ensuring they don't touch.
- c.Grill for 8-10 minutes, turning them very gently every 2 minutes for even cooking.
- d.Halfway through grilling, baste the kebabs with the remaining melted ghee.
- e.The kebabs are done when they are golden-brown and have firmed up slightly.
- 7
Step 7
- a.Serve Hot
- b.Once cooked, carefully slide the kebabs off the skewers onto a serving platter.
- c.Serve immediately with mint-coriander chutney, thinly sliced onions sprinkled with sumac, and lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The mince must be ground to a very fine paste. Ask your butcher to pass it through the grinder 2-3 times, or process it thoroughly at home.
- 2Do not skip the raw papaya paste; it is the essential tenderizing agent for the authentic melt-in-the-mouth texture.
- 3Overnight marination is highly recommended. It not only deepens the flavor but also makes the extremely soft mixture manageable.
- 4Always wet your hands before shaping the kebabs. This creates a barrier and prevents the sticky paste from clinging to your palms.
- 5Be extremely gentle when turning the kebabs on the grill. Their delicate nature means they can break easily.
- 6The Dhungar (smoking) method is optional but provides an authentic charcoal-grilled flavor that is characteristic of Kakori kebabs.
- 7Serve with roomali roti or sheermal for a traditional Awadhi meal experience.
Adapt it for your goals.
Chicken Kakori Kebab
Substitute mutton mince with chicken mince. Since chicken is naturally tender, reduce the raw papaya paste to 1 teaspoon and the marination time to 2-3 hours.
Vegetarian Kakori KebabVegetarian Kakori Kebab
Create a vegetarian version using a base of boiled and mashed raw bananas, grated paneer, and roasted chana dal powder (sattu) as a binder. Adjust spices accordingly.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Aromatic Spice Benefits
Spices like ginger, garlic, nutmeg, and cardamom not only provide incredible flavor but also contain anti-inflammatory and antioxidant compounds that support overall health.
Frequently asked questions
One serving of Kakori Kebab (approximately 3 kebabs) contains around 300-350 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the mince.