Kasturi December 5, 2017

Kakori Kebab is an Awadhi cuisine; it is from the city Kakori situated near by Lucknow city. Kebabs are the integral part of Awadhi food. There are several varieties of popular kebabs in Awadhi cuisine, Kakori kebab is one of them and most popular kebabs among the nawab of awadh. The meat used to make kakori kebab, is from the tendon of the leg of mutton, combined with khoya and spices. These delicious kebabs are so soft and succulent they just melt in your mouth. Try this mouth-melting and world’s softest kebab today!


– 1 kg minced meat
– 100 gm raw papaya paste
– Salt to taste
– 4 yellow chili, powdered
– 5 gm white pepper, powdered
– 8 cloves, powdered
– 2 blades mace, powdered
– 1/8 teaspoon grated nutmeg
– 4 black cardamom, powdered
– 6 green cardamom, powdered
– 10 gm coriander seeds, powdered

To Prepare Paste Form

– 50 gm coconut
– 10 gm poppy seeds
– 5 gm shahi jeera
– 200 gm khoya
– 100 gm fried brown andamp; crushed onion

To Prepare Fine Paste

– 1 pod garlic
– 10 gm ginger

Other Ingredients

– 200 gm roasted gram flour
– 100 gm pure ghee

For Garnishing

– Some onion rings
– Green chilies slit
– Coriander chutney

How To Cook?

1. Mince the meat till very smooth then add papaya paste, powdered yellow chili, white pepper, cloves, mace, nutmeg, black cardamom, green cardamom and cumin seeds. Mix these Ingredients well.
2. Now to give dhungaar to the mixture, put the meat mixture in deep pan and keep a live coal in small bowl in the center, pour 2 tablespoons of ghee on coal and quickly cover the pan. Keep covered for half an hour.
3. Mix together the pre-prepared coconut-onion paste, ginger-garlic paste.
4. Add this mixed paste to the smoked mince. Set aside for another half an hour.
5. Then after add roasted gram flour to the meat mixture and blend well.
6. Heat skewers slightly and grease and take a portion of mince mixture and spread on skewers with slightly wet hand into oblong roll around the skewers.
7. Roast on kabab griller on live coal for few minutes till they turn to a golden pink brown.
8. Once the kababs are done take out carefully from the rods with the help of cloth.
9. Plate them on serving dish and garnish them with onion rings, slit green chilies and fresh coriander chutney and serve hot.

Preparation Time: 1 Hour
Cooking Time: 30 Minutes
Servings: 4-5 Persons