UP Kakori Seekh Kebab Lucknow Melt Mouth Minced Lamb

Method

1. 1

   The secret of Kakori kebabs is ultra-smooth meat: pass the minced lamb through the mincer twice or blend briefly in a food processor.

2. 2

   The meat should be almost a paste.

3. 3

   Combine the smooth meat paste with all remaining ingredients.

4. 4

   Mix and knead vigorously for 5 minutes until the mixture is completely homogeneous and very sticky. Refrigerate 30 minutes.

5. 5

   Divide into 8 portions. With very wet hands mould each portion around a flat metal skewer into a long thin sausage shape — thinner and longer than regular seekh kebabs.

6. 6

   Grill over charcoal or on a grill pan on medium heat.

7. 7

   Turn gently every 2 to 3 minutes. Baste with ghee.

8. 8

   Total cooking time 10 to 12 minutes.

9. 9

   The Kakori kebab should be supremely tender — it should yield to the lightest pressure and dissolve in the mouth.