Kakori Kebab

Lucknow is famous for its culture, it has a distinct identity Kakori Kebab, a juicy and melt-in-your-mouth skewer of minced meat, is the culinary crown of Awadh, a region in present-day Uttar Pradesh, India. Its fame transcends borders, and for good reason. Here's a glimpse of the art of preparing this delicious dish:

The Awadhi Touch:
Awadhi cuisine is known for its rich flavors, influenced by the Nawabi era. Mughal emperors and their refined tastes left an indelible mark on the region's food. This regal heritage is evident in the Kakori Kebab. Traditionally, it is prepared using minced lamb, but ground beef can be substituted. The key lies in the quality of the meat - fresh and preferably with a good amount of fat marbling for added flavor and juiciness.
Ingredients:
• Meat (500 gms): Minced lamb or beef
• Fat (100 gms): Melted ghee or mutton fat (for extra richness)
• Onions (2 large): Finely chopped
• Ginger & Garlic (2 tbsp each): Finely grated
• Green chilies (1-2): Chopped (adjust for spice preference)
• Yogurt (1/2 cup): Full-fat, preferably hung curd
• Gram flour (2 tbsp): Roasted for a deeper flavor
• Spices:
o Ground coriander (2 tsp)
o Ground cumin (1 tsp)
o Black pepper (1 tsp)
o Garam masala (1/2 tsp)
o Salt to taste
The Art of Mincing:
Unlike most kebabs, the Awadhi method emphasizes a gentle hand with the meat. Traditionally, a mortar and pestle are used to mince the meat. This allows for better control over the texture, keeping it coarse and preventing it from becoming mushy. If using a meat grinder, opt for the largest attachment possible to achieve a similar result.
The Spice Symphony:
The secret to a flavorful Kakori Kebab lies in the perfect blend of spices. While the core ingredients are listed above, feel free to adjust the quantities based on your preference. For a touch of Awadhi royalty, a hint of mace or nutmeg can be added.
The Binding Magic:
Yogurt and gram flour play a crucial role in binding the kebab mixture. The yogurt adds moisture and tenderizes the meat, while the roasted gram flour acts as a natural binder, ensuring the kebabs hold their shape on the skewer.
The Resting Ritual:
Once the ingredients are well combined, resist the urge to cook immediately. Let the mixture rest in the refrigerator for at least 30 minutes, ideally overnight. This allows the flavors to meld and the yogurt to work its magic, resulting in a more succulent kebab.
Skewer Symphony:
Traditionally, flat, wide skewers are used for Kakori kebabs. This allows for even cooking and prevents the kebabs from falling apart. Lightly grease the skewers to prevent sticking.
The Art of Grilling:
Kakori kebabs are best cooked over charcoal or a grill for that smoky, char-grilled flavor. If using a pan, opt for a cast-iron skillet preheated over high heat. Gently form the meat mixture around the skewers, ensuring they are not too tightly packed.
The Searing Kiss:
Cook the kebabs over high heat, searing them on all sides. This locks in the juices and creates a beautiful crust. Once browned, reduce the heat and cook until done to your preference. Unlike most kebabs, Kakori kebabs are typically cooked through for a melt-in-your-mouth texture.
The Grand Finale:
Once cooked, brush the kebabs with melted butter or ghee for an extra layer of richness and shine. Garnish with chopped onions, cilantro, and a squeeze of lemon for a burst of freshness.
Awadhi Accompaniments:
Kakori kebabs are traditionally served with melt-in-your-mouth roomali roti, a flatbread made from all-purpose flour. They also pair beautifully with steamed rice or flavorful biryanis. A dollop of creamy raita or a side salad adds a cooling counterpoint to the richness of the kebabs.
Tips for Perfection:
• Use high-quality, fresh meat for the best flavor.
• Don't overwork the meat mixture.
• Let the kebabs rest for maximum flavor.
• Cook over high heat initially for a good sear.
• Don't overcook the kebabs; they should be juicy and tender.