We know, you know it as Eid is just around the corner and soon, so it’ll be a time to celebrate together because it is more difficult to control our excitement on the occasion of delicacies. Several dishes like sweet sewaiyan, rich haleem, robust nihari and the melt-in-mouth kebabs are quite enough to get us drooling. But do you know some of these foodie’s delight has sumptuous saga behind the origin? One of the most popular is Kakori Kebabs, invented by Rakabdars, and are made from minced mutton, khoya, white pepper, a blend of spices. The Kakori kebabs are famous for their soft texture and aromatic flavor.

According to the legend, One of the local lords of Lucknow, in Kakori district, arranged a party for his British accomplices during the mango season, where the Nawab served the Awadhi cuisine for his foreign accomplices, including the renowned seekh kebabs. His luxurious “mehman nawazi” took a major setback when one of his British officers criticized that the kebabs served at dinner were coarse. After this, the offended Nawab ordered his Rakabdars to make a more refined and softer dish, the next time. After several rigorous experimentations, Rakabdars came up with a “Kakori Kebabs”.

But do you know — the district Kakori is well-known for two things — the Kakori conspiracy of 1925, and their tempting Kakori Kebabs.

Well, let’s get back to the topic: Kakori Kebabs are always perfect for a lunch or dinner party. So, do not forget to impress your guests with this foodie’s delight.

Read on to see a recipe of authentic Kakori Kebabs.


What are the ingredients we need to use:

* Oven temperature: 220 C
* 2 cups of minced mutton
* 1 tsp of ginger-garlic paste
* 2 tsp salt or as per taste
* 1/4 tsp black pepper powder
* 2 tbsp chopped green coriander
* Chopped green chilies as per taste
* 2 tbsp chopped raw papaya
* 4 cloves
* 1 black cardamom seeds
* 1/8 tsp cinnamon powder
* 1 tsp cumin seeds
* 1 blade mace
* 1/4 tsp grated nutmeg
* 2 cups onions – sliced thin, and browned crisp in 1/2 cup ghee
* 1/4 cup bhuna chana powder
* 1 egg
* Ghee for brushing chaat masala
* Onion rings and lemon wedges to garnish


What is the method of making Kakori Kebab:

* Combine all ingredients to marinate for about 4 hours, then grind to make a smooth, thick paste (except ghee and garnishes).

* And knead this mixture well, then mix it in the roasted gram and an egg.

* Cover it and refrigerate for an hour.

* About 25 minutes before the serving, shape the meat around the skewers and place the kebabs onto a grill over a drip tray.

* Garnished with ghee and cook for 2 minutes.

Lastly, garnished with chaat masala onions, the lemon, and serve with green chutney.

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