By Rajlakshmi
June 3, 2026
Originating from the kitchens of Awadh, kakori kebabs are known for their incredibly soft texture and aromatic flavours. Making them at home can be challenging, but with these 5 tips, you can make them just like the ones in the royal kitchen.
Choose cuts like lamb leg or shoulder because they have enough fat to crush into an even mixture. Make sure the meat you select has a good fat-to-meat ratio.
A mixture of spices, such as cumin, coriander, cardamom, and black pepper, freshly chopped mint, coriander leaves and green chillies is important. You can also use raw papaya and chopped onion as tenderisers.
To allow the flavours to mingle, let the combination rest for a few hours or overnight as it marinates. When cooked, the spices and herbs will seep into it, improving its taste.
Wet your hands with a little water or oil to keep the meat from sticking. Ideally, pressing gently onto the skewer helps maintain shape.
For even browning, cook for 8 to 10 minutes, rotating constantly. A heavy-bottomed skillet or non-stick pan can be used if you don't have a grill.