Kakori Kebab
An authentic non-vegetarian recipe from Uttar Pradesh, India
Cook Time
50 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
500g Mutton mince (keema)
60g Mutton fat (charbi)
30g Raw papaya paste
60g Fried onions (crispy)
20g Fresh ginger paste
15g Garlic paste
3piece Green chillies
20g Fresh coriander leaves
15g Fresh mint leaves
30g Roasted chana dal powder
3g Cardamom powder
2g Mace powder (javitri)
1g Nutmeg powder
5ml Kewra water
5ml Rose water
5g Red chilli powder
4g Garam masala powder
40ml Ghee (for basting)
8g Salt
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Pass the mutton mince and mutton fat through a fine mincer twice to get an extremely smooth, paste-like consistency. This is critical for the melt-in-the-mouth texture.
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Add raw papaya paste to the mince and mix well. Refrigerate for 1 hour — the papaya enzymes tenderize the meat further.
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Crush the fried onions to a fine powder. Add to the mince along with ginger paste, garlic paste, minced green chillies, chopped coriander, and mint.
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Add roasted chana dal powder, cardamom powder, mace powder, nutmeg powder, red chilli powder, garam masala, kewra water, rose water, and salt. Mix thoroughly.
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Knead the mixture vigorously for 5–7 minutes until it becomes a smooth, cohesive paste that holds its shape. Refrigerate for 30 minutes.
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Prepare a charcoal grill or preheat a grill to high heat. Soak flat metal skewers in water for 10 minutes.
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Wet your hands with water. Take a portion of the mince (about 80g) and mold it around a skewer in a long, thin sausage shape (about 15 cm). Press firmly so it adheres.
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Grill over hot charcoal or under a broiler for 8–10 minutes, turning every 2 minutes and basting with ghee, until evenly browned and cooked through.
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Slide the kebabs off the skewers carefully. They should be very tender and almost melt when bitten.
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Serve immediately with mint chutney, sliced onion rings, lemon wedges, and roomali roti.
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Chef's Tips
Double-mincing the meat is non-negotiable for authentic Kakori kebabs — a single pass leaves the texture too coarse.
Raw papaya paste is the secret tenderizer; don't skip it even if the kebabs seem soft enough.
The kebabs are delicate — handle gently when turning on the grill to prevent them from falling off the skewer.
Kakori kebabs originated in the town of Kakori near Lucknow and are a hallmark of Awadhi cuisine.
About This Dish
Kakori Kebab is a traditional non-vegetarian dish from Uttar Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Double-mincing the meat is non-negotiable for authentic Kakori kebabs — a single pass leaves the texture too coarse. - Raw papaya paste is the secret tenderizer; don't skip it even if the kebabs seem soft enough. - The kebabs are delicate — handle gently when turning on the grill to prevent them from falling off the skewer. - Kakori kebabs originated in the town of Kakori near Lucknow and are a hallmark of Awadhi cuisine.
Category
Non-Vegetarian
Cook Time
50 mins
Servings
4 servings
Difficulty
Hard