Kakori Kebab Recipe
How to make Kakori Kebab
These melt in your mouth kebabs are a great dinner party option. Minced lamb or mutton grilled with a range of Indian seasoning and flavors. It derives its name from the city of Kakori on the outskirts of Lucknow.
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Medium Ingredients of Kakori Kebab Oven temp: 425F-220 C 2 Cups Mutton/lamb (minced) 1 tsp Ginger- Garlic paste 2 tsp Salt 1/4 tsp Black pepper, powdered 2 Tbsp Green coriander, chopped To taste Green chillies, chopped 2 Tbsp Raw papaya, chopped 4 Cloves 1 Black cardamom seeds 1/8 tsp Cinnamon, powdered 1 tsp Cumin seeds 1 Blade mace 1/4 tsp Nutmeg, grated 2 Cups Onions (browned crisp in 1/2 cup ghee), sliced 1/4 Cup Bhuna chana, powdered 1 Egg For brushing Ghee for brushing some chaat masala To garnish Onion rings and lemon wedges How to Make Kakori Kebab
Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.
Knead this mixture well and mix in the roasted gram and the egg. Cover and refrigerate for another hour. About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 15-20 minutes to cook. Brush with ghee and cook another 2 minutes. Serve garnished with chaat masala onions and the lemon and serve with green chutney.