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A classic from Hyderabadi cuisine, these are melt-in-your-mouth mutton kebabs with a surprise tangy filling of hung yogurt and herbs. Perfectly spiced and shallow-fried to a golden brown, they are an irresistible appetizer.
For 4 servings
Prepare the Kebab Mixture
Prepare the Filling
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A classic from Hyderabadi cuisine, these are melt-in-your-mouth mutton kebabs with a surprise tangy filling of hung yogurt and herbs. Perfectly spiced and shallow-fried to a golden brown, they are an irresistible appetizer.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 488.98 calories per serving with 31.16g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Grind and Shape the Kebabs
Shallow Fry the Kebabs
Serve
Replace mutton kheema with a mixture of boiled and mashed raw bananas (kacche kele) and crumbled paneer. The rest of the process remains the same.
Use chicken mince instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks faster.
Add 1/2 teaspoon of black pepper powder to the kebab mixture and increase the number of green chilies for a spicier kick.
Add 2 tablespoons of powdered cashews or almonds to the mutton mixture before grinding for a richer, nuttier flavor and texture.
Mutton and chana dal are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mutton is a rich source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The chana dal in the kebabs provides complex carbohydrates and fiber, which aid in digestion and provide sustained energy release.
Shikampuri Kebab is a good source of protein from mutton and chana dal. However, it is shallow-fried in ghee, which adds to its fat and calorie content. It can be enjoyed as part of a balanced diet in moderation.
One serving of three Shikampuri Kebabs contains approximately 540-580 calories, primarily from the mutton and ghee used for frying.
The most common reason is excess moisture in the kebab mixture. Ensure you dry out the cooked mutton-dal mix completely. Chilling the shaped kebabs before frying also helps them hold their shape.
Yes, you can. Cook the mutton and dal mixture in a heavy-bottomed pot with a lid. It will take longer, about 45-60 minutes, for the mixture to become tender. You may need to add a little more water during the process.
While traditionally shallow-fried for the best texture, you can try baking or air-frying them for a lower-fat version. Brush them with a little ghee and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, or air-fry at 180°C (360°F) for 12-15 minutes. The texture will be slightly drier than the fried version.
Store cooked kebabs in an airtight container in the refrigerator for up to 2 days. You can also freeze uncooked, shaped kebabs. Place them on a tray in the freezer until firm, then transfer to a freezer-safe bag. They can be stored for up to a month. Fry directly from frozen, adding a few extra minutes to the cooking time.