Air fryer recipe · Mains
Kakori Kebab
Silky minced mutton kebabs shaped on skewers, air fried till firm and lightly charred.
- 28 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 295kcal
- 14.7 gprotein
- 3.4 gcarbs
- 24.3 gfat
- 0.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- minced mutton400 g
- raw papaya paste1 tbsp
- fried onion2 tbsp
- ginger garlic paste1 tbsp
- garam masala1 tsp
- cashew paste2 tbsp
- ghee1 tbsp
Method
Blend to a smooth paste
In a food processor, blend the minced mutton with the raw papaya paste, fried onion, ginger garlic paste, garam masala and cashew paste until smooth and sticky. The papaya gently tenderises the meat so the kebabs stay soft.
Rest
Cover the mixture and rest it in the fridge for 1 hour. The chill firms the sticky paste so it clings to the skewers, and the papaya has time to work through the mince for a soft, melt-in-the-mouth texture.
Shape on skewers
Wet your hands to stop sticking, then mould the mixture into thin logs around flat metal skewers, about 10 cm long. Keep the logs an even thickness so they cook at the same rate and none stay raw in the middle.
Air fry
Space the skewers apart in the basket and brush them with ghee. Air-fry at 190°C for 12 min, turning every 4 min, until the kebabs are firm, browned outside and cooked through with no pink inside.
