Name: Easy Homemade ~Kakori Kebabs~: Tender, Fragrant And Bursting With Flavour
Total time: 40 min
Yield: 1
Cuisine: Mughlai
Ingredients: 500 g Minced mutton (keema); 2 tbsp Raw papaya, grated; 3 tbsp Browned onion paste; 1½ tbsp Ginger-garlic paste; 2 tbsp Roasted chana dal powder (or besan); 2 tbsp Ghee; 2 tbsp Fresh cream; 1 Green chili, finely chopped; 2 tbsp Fresh coriander leaves (chopped); 1 tsp Garam masala; 1 pinch Nutmeg powder; ½ tsp Black pepper powder; to taste Salt; 1 tbsp Lemon juice; 1 tbsp Saffron milk; ½ tsp Rose water; for basting Ghee or butter; metal or soaked Skewers (seekh); for smoke Charcoal

Question 1

Q1: Can I cook kakori kebab without a grill or tandoor?

Accepted Answer

Yes, you can use a heavy skillet to cook the kebabs or even bake them in the oven. To keep them juicy and flavourful, baste them often.

Question 2

Q2: What makes kakori kebab different from other seekh kebabs?

Accepted Answer

Kakori kebab is famous for its tender, juicy texture and delicate spice, which are made possible using fine mince, raw papaya tenderiser, and luscious ingredients like ghee and cream. It's not as tough as shami or seekh kebabs, and its texture is melt-in-your-mouth.

Question 3

Q3: Is this kakori kebab recipe suitable for Ramadan iftar?

Accepted Answer

Yes, kakori kebab is packed with protein, offering a luxurious taste that complements breads and chutneys perfectly, making it an ideal choice for Ramadan iftar spreads.

Question 4

Q4: How to prevent the kebabs from falling off the skewers?

Accepted Answer

Thoroughly combine the mince until it reaches a sticky consistency, then shape the kebabs onto wet skewers. Putting the batter in the fridge also helps it harden and keep its form during grilling.