Shikampuri Kebab
A Hyderabadi kebab with a rich minced meat shell and a creamy yogurt filling at the center. The outside turns beautifully crisp while the inside stays soft, tangy, and fragrant with herbs and warm spices.
For 8 servings
- prep · ~30 min
Soak the chana dal.
Wash the chana dal well and soak it in water for 30 minutes. Drain before cooking.
- boil · ~45 min
Cook the meat and dal.
1.Add mutton, soaked chana dal, onion, ginger, garlic, green chili, cinnamon, green cardamom, cloves, black peppercorns, turmeric powder, salt, and water to a pan.2.Bring to a boil over medium heat.3.Cover and cook until the mutton is tender and the dal is soft, about 35 to 40 minutes.4.Cook uncovered for a few minutes if needed until the moisture dries up almost completely.TIPKeep very little liquid at the end so the kebab mixture shapes easily. - mix · ~7 min
Grind the kebab mixture.
Cool the cooked mixture slightly, then remove the whole spices if you like a smoother finish. Grind to a fine, thick paste and mix in the beaten egg.
- mix · ~3 min
Make the yogurt filling.
In a bowl, mix the hung yogurt with mint, cilantro, chopped green chili, and garam masala until thick and creamy.
- assemble · ~10 min
Shape and fill the kebabs.
1.Divide the meat mixture into 8 equal portions.2.Grease your palms lightly with ghee if needed.3.Flatten one portion into a small disc.4.Place a little yogurt filling in the center and seal gently.5.Flatten again into a thick round kebab.TIPSeal the edges well so the filling stays inside while frying. - fry · ~12 min
Shallow fry the kebabs.
1.Heat ghee in a heavy pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook until the bottom is crisp and browned, about 3 to 4 minutes.4.Turn gently and fry the other side until golden and heated through.TIPUse medium heat so the center warms through before the outside gets too dark. - serve
Serve the Shikampuri Kebab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the cooked mutton-dal mixture almost completely before grinding, or the kebabs will turn sticky and crack while frying.
- 2Use well-hung yogurt for the filling; if it looks loose, chill it for 15 to 20 minutes before stuffing.
- 3Remove whole spices before grinding if you want the classic smooth, velvety kebab texture.
- 4Keep your hands lightly greased with ghee while shaping so the outer layer stays even and seals neatly around the filling.
- 5After shaping, rest the kebabs in the fridge for 20 to 30 minutes to help them firm up and hold their shape in the pan.
- 6Fry on medium heat only; high heat browns the outside too fast and leaves the yogurt center cool.
- 7Turn the kebabs with a flat spatula and only after a crust forms, so they do not split at the seam.
Adapt it for your goals.
Chicken
Use boneless chicken instead of mutton for a lighter, quicker-cooking version with the same creamy yogurt center.
low spiceLow-spice
Reduce the green chilies in both the mince and filling to keep the kebabs aromatic but milder for family meals.
pan lightPan-light
Use less ghee and a good nonstick pan for a lighter shallow-fried finish while keeping the outside golden.
cheese filledCheese-filled
Mix a little grated khoya or soft cheese into the hung yogurt filling for an even richer, more festive kebab.
Why this is on our healthy list.
Protein-Rich Main
Mutton, egg, yogurt, and chana dal together make this kebab a filling dish with substantial protein from multiple ingredients.
Balanced With Legumes
Chana dal adds plant-based protein and fiber, helping balance the richness of the meat mixture.
Herb-Forward Filling
Mint, cilantro, ginger, garlic, and green chili bring fresh flavor along with beneficial plant compounds.
Frequently asked questions
The mince mixture is usually too wet or the filling is too loose. Dry the cooked meat-dal mixture well, use thick hung yogurt, and chill the shaped kebabs before frying.
