Kebabs
An authentic non-vegetarian recipe from Delhi, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Minced lamb or beef (keema)
150g Onion (finely grated)
15g Ginger paste
15g Garlic paste
3piece Green chillies (finely chopped)
25g Fresh coriander leaves (chopped)
15g Fresh mint leaves (chopped)
5g Garam masala powder
4g Cumin powder
4g Red chilli powder
4g Coriander powder
3g Chaat masala
1piece Egg
30g Breadcrumbs
40ml Oil or ghee
6g Salt
15ml Lemon juice
17 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
Squeeze out any excess moisture from the grated onion using a clean cloth — this prevents the kebabs from falling apart.
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In a large mixing bowl, combine the minced meat, grated onion, ginger paste, garlic paste, and chopped green chillies.
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Add the coriander leaves, mint leaves, garam masala, cumin powder, red chilli powder, coriander powder, chaat masala, and salt. Mix thoroughly.
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Add the egg and breadcrumbs to bind the mixture. Knead well for 2–3 minutes until the mixture is smooth and holds its shape.
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Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
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Divide the mixture into 12–14 equal portions. Shape each portion into an oval or cylindrical kebab around a flat skewer, pressing firmly.
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Heat a tawa (griddle) or grill pan over medium-high heat and brush with oil or ghee.
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Place the kebabs on the hot surface and cook for 3–4 minutes per side, turning carefully, until evenly browned and cooked through.
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Alternatively, grill over charcoal for authentic smoky flavor, cooking for 8–10 minutes total, turning occasionally.
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Squeeze lemon juice over the cooked kebabs and sprinkle with chaat masala.
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Serve hot with mint chutney, sliced onion rings, and lemon wedges.
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Chef's Tips
Refrigerating the mixture before shaping is crucial — it firms up the fat and makes the kebabs easier to handle and less likely to break.
For seekh kebabs, use a flat metal skewer and wet your hands before shaping to prevent sticking.
A small piece of charcoal placed in a foil cup inside the covered pan with a drop of ghee gives an authentic tandoor-smoked flavor at home.
Do not press the kebabs down while cooking — let them develop a crust naturally before flipping.
About This Dish
Kebabs is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Refrigerating the mixture before shaping is crucial — it firms up the fat and makes the kebabs easier to handle and less likely to break. - For seekh kebabs, use a flat metal skewer and wet your hands before shaping to prevent sticking. - A small piece of charcoal placed in a foil cup inside the covered pan with a drop of ghee gives an authentic tandoor-smoked flavor at home. - Do not press the kebabs down while cooking — let them develop a crust naturally before flipping.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium