Kakori Kebab with a Twist

Ingredients

• 500g (1.1 lb) minced lamb 500g (1.1 lb) minced lamb
• 1 tablespoon grated raw papaya 1 tablespoon grated raw papaya
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 tablespoons finely chopped fresh coriander (cilantro) 2 tablespoons finely chopped fresh coriander (cilantro)
• Salt to taste Salt to taste
• Ghee or oil for cooking Ghee or oil for cooking
• Skewers for grilling Skewers for grilling

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 28g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the minced lamb, grated raw papaya, ginger-garlic paste, ground cardamom, ground cloves, ground cinnamon, ground nutmeg, lemon zest, fresh coriander, and salt. Mix well to ensure the spices are evenly distributed.
2. 2.
   Cover the bowl and refrigerate the mixture for at least 2 hours to allow the flavors to meld together.
3. 3.
   Preheat your grill or barbecue to medium-high heat.
4. 4.
   Divide the lamb mixture into small portions and shape them into elongated kebabs around the skewers.
5. 5.
   Brush the kebabs with ghee or oil to prevent sticking.
6. 6.
   Grill the kebabs for about 8-10 minutes, turning occasionally, until they are cooked through and have a slightly charred exterior.
7. 7.
   Remove the kebabs from the grill and let them rest for a few minutes before serving.
8. 8.
   Serve the Kakori Kebabs hot with mint chutney and enjoy!

Treat your ingredients with care...

• Raw papaya — Raw papaya acts as a natural meat tenderizer due to its enzyme called papain. Make sure to grate the raw papaya just before adding it to the minced lamb to maximize its tenderizing effect.

Tips & Tricks

• Soak the skewers in water for 30 minutes before using them to prevent them from burning on the grill.
• If you prefer a milder flavor, reduce the amount of ground cloves and nutmeg in the recipe.
• For a smokier flavor, you can cook the kebabs over charcoal instead of a grill.
• If you don't have access to minced lamb, you can substitute it with minced beef or chicken.

Serving advice

Serve the Kakori Kebabs as an appetizer or as part of a main course. They pair well with mint chutney, sliced onions, and lemon wedges. You can also serve them with naan bread or rice for a complete meal.

Presentation advice

Arrange the Kakori Kebabs on a platter, garnish with fresh coriander leaves, and serve them with a side of mint chutney. For an elegant touch, you can sprinkle some lemon zest over the kebabs before serving.