How to Make Tender Kakori Kebab | Indian Cuisine


Whether it is kebabs or Biryani, Mughlai cuisines hold a special place in the hearts of meat lovers & a mere mention of these dishes is enough to get them drooling. Intriguingly some of the Mughlai delicacies have a sumptuous history behind their origin.

Today we are bringing you one of the most renowned Mughlai Kebab- Kakori Kebab.

What is Kakori kebab?

Kakori Kebab is a famed & acclaimed term in the world of kebabs. This melt in the mouth Kakori kabab delicacy describes the softest kebabs in the world.



The authentic Kakori kebab recipe was invented in Kakori, a small village near Lucknow, by the Rakabdars (cooks of Awadh region specialized in meat delicacies) of Nawab of Kakori. Invented to resolve the complaints of the Sahibs (British officials) that the meat was tough, the recipe of Kakori Kebab soon gained popularity among meat enthusiast.

These extra-tender & succulent Kakori kebabs are made with minced lamb or mutton, marinated with raw papaya & a range of Indian seasoning & flavors, wrapped around needle like skewers & baked in oven. Known for its soft texture & fragrant flavor, the recipe for Kakori kabab uses the same ingredients as used in the preparation of Galawati Kebob. Kakori Kebabs are cooked just like Lamb Seekh kebab. However, in this recipe we are replacing metal skewers with Bamboo Skewers & bake the kebabs in oven.

Follow the instructions given below to learn how to make kakori kebab at home

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