Tuesday, March 25, 2008

Kakori Ke Kebab

This is Delhi-style eating, a classic Northern Indian kebab that begs to be served up at a barbecue with a hot, dark chutney and even a few crispy poppadum, a tomato and onion salad to the side and a glass of very, very cold beer. You should get about eight kebabs from this recipe.

If you haven’t got any gram dal handy, use plain flour: toast it in a dry frying pan until it starts to brown. I tend to make these kebabs using bamboo skewers, but you need to take care when squeezing the mixture onto the skewer so that it doesn’t split and simply fall off: a slightly flat-bladed metal skewer does make life easier.

When you’re cooking the kebabs, give them a brush of oil before placing them on the grille of the barbecue and let them cook before turning them: if you turn them too soon they’ll definitely split and stick to the grille.


  • 500 g lamb, minced finely
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chilli flakes
  • ½ tsp black pepper powder
  • 1tsp garam masala
  • 1/4 tsp clove powder
  • 25 g gram dal powder, roasted
  • ½ onion, chopped finely
  • 1 egg, beaten
  • ½ tsp salt
  • 2 tbsp oil for brushing

Cook the onion in a little oil and butter until it’s browned all over. Let it cool and then mix it in well with all the other ingredients. Split the mixture into balls, then squeeze these to bring it all together tightly. Roll each ball out into a sausage and then squidge it onto your skewers, rolling and squeezing to form a sausage of meat along the skewer. They’ll keep like this in the fridge for a day and more. When you’re ready to cook them, brush each skewer with oil and then fire away!

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