Kakori kebab

Kakori kebab is a nawabi dish originated from kakori village.

I’m providing you with the authentic recipe with my own twist in it and can easily named as hide and seek version of kakori kebab.


  • 500 gms chicken/lamb mince
  • 100 tiger prawn deveined and minced
  • 2 large onions chopped and fried and ground into fine paste
  • 2 tbs hung curd
  • 10 gms cashew fried and paste
  • 3 tbs ginger garlic paste ( fried before grinding)
  • Salt to taste
  • Gram flour for binding
  • 1 large egg whisked
  • 2 1/2 tbs masala (1 black cardamom,3 green cardamom,2 mace,1/2 nutmeg gtounded,1/2 tbs whole cumin,1/2 whole coriander,2 dry red chillies)
  • Ghee/Clarified butter as required


  • In a blender grind the chicken/lamb mince 6-7 times
  • Mix all the ingredients 
  • Rest it for 3-4 hours
  • Apply ghee on your palm
  • Take water soaked skewers
  • Divide the dough into equal balls
  • Cover the skewers by the chicken/lamb mince in longitudinal form
  • Apply ghee on the griller or pan
  • Pan fry the kebabs

Serve it with onion rings and green chutney

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