Air fryer recipe · Starters
Royal Kakori Kebab
Ultra-fine Awadhi lamb skewers perfumed with rose, mace and clove.
- 16 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 310kcal
- 14.8 gprotein
- 2.3 gcarbs
- 26.4 gfat
- 0.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Finely ground lamb500 g
- Cashew paste2 tbsp
- Fried onion paste3 tbsp
- Mace-nutmeg powder1 tsp
- Ghee2 tbsp
- Rose water1 tsp
Method
Make a silky paste
Blend the finely ground lamb with the cashew paste, fried onion paste, mace-nutmeg powder, ghee and rose water until it is very smooth. The finer you grind it, the softer and more melting the kebab turns out.
Knead and rest
Knead the paste until it turns sticky, then chill it for 30 minutes. Resting helps the sticky mix cling to the skewers so it will not slip off while it cooks.
Wrap on skewers
With wet hands, press thin, even layers of the mince around flat skewers. Kakori is meant to be delicate, so keep the coating slim, which also helps it cook gently and stay soft.
Brush with ghee
Lightly baste the kebabs all over with melted ghee for richness and a soft sheen. The ghee also encourages a gentle golden colour without drying out the surface.
Air-fry gently
Cook at 185C for 14 min, turning once carefully. They are done when set and lightly golden, staying meltingly soft within, and the meat is cooked through with no pink in the centre.
