Kakori kebab
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Soft, fragrant minced-meat kebabs cooked on skewers over charcoal, named after the town of Kakori near Lucknow.
Region: Kakori and LucknowOccasion: Feasts and festive dinnersTime: 1 hour + 3 hours marinatingServes: 4Non-vegetarian
Ingredients
- 500 g mutton mince with some fat, minced fine
- 2 tbsp raw papaya paste
- 1 tbsp ginger-garlic paste
- 2 tbsp fried onion, crushed
- 2 tbsp roasted gram flour
- 2 tbsp khoya (optional), 1 tbsp ghee
- 1 tsp garam masala, ½ tsp cardamom powder, a pinch of mace, saffron soaked in kewra water
- Salt and white pepper
Method
- Mix all the ingredients into the mince and knead to a smooth, sticky paste. Rest for 3 hours in the fridge.
- Take a handful and press it evenly along a flat metal skewer, wetting your hand with water.
- Grill over a charcoal fire or in a hot oven, turning, for 6–8 minutes until browned.
- Baste with ghee while cooking so the kebab stays soft.
- Slide off the skewers and serve hot with rumali roti and mint chutney.
History
Kakori is a qasba near Lucknow; its seekh kebabs became famous for being far softer than ordinary seekh kebabs.
Significance
Kakori kebabs are served at Lucknow weddings and Eid dinners and are counted among the finest Awadhi kebabs.