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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
Prepare the Mince Paste
Combine Spices and Aromatics
Infuse with Smoke (Dhungar Method)
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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.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 600.32 calories per serving with 34.03g of protein, it's a advanced recipe perfect for appetizer or main_dish.
Marinate the Mixture
Shape the Kebabs
Grill to Perfection
Serve Hot
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.
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.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
Spices like ginger, garlic, nutmeg, and cardamom not only provide incredible flavor but also contain anti-inflammatory and antioxidant compounds that support overall health.
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.
Kakori Kebab can be part of a balanced diet. It is an excellent source of high-quality protein and iron from the mutton. However, it is also high in saturated fat due to the mutton and ghee, so it should be consumed in moderation.
The legendary texture comes from two key things: an extremely fine, almost paste-like mince, and the use of a powerful tenderizer, which is traditionally raw papaya paste. The enzyme papain in papaya breaks down the meat proteins, resulting in an incredibly soft kebab.
It is very difficult. The mixture is too soft to hold its shape without the support of a skewer. If you don't have flat metal skewers, you can try shaping them as patties (galettes) and carefully pan-frying them, but this will result in a different dish, more akin to a Galouti Kebab.
Yes, you can bake them in a preheated oven at 200°C (400°F). Place the skewers on a wire rack set over a baking sheet. Bake for 10-12 minutes, turning once and basting with ghee halfway through. You will get a great result, though you'll miss the smoky char of the grill.