Shikampuri Kebab
4-6
servings2
minutes30
minutesShikampuri kebab is a popular Awadhi dish that is perfect as an Indian appetizer or party food. This spicy kebab recipe is made by stuffing minced meat with a mixture of chana dal, grated coconut, and a blend of Indian spices. The result is a mouth-watering kebab with a crispy exterior and a soft, flavorful filling. It’s a perfect recipe for red meat lovers, and a great addition to any Indian street food menu. Try making these kebabs with chana dal for your next gathering and enjoy the flavors of Awadhi cuisine!
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Ingredients
500g minced red meat
1 cup chana dal (split Bengal gram), soaked for 2-3 hours and drained
1/2 cup grated coconut
1/2 cup chopped onions
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
2 tbsp ginger-garlic paste
2 tbsp red chili powder
1 tbsp garam masala powder
1 tbsp cumin powder
1 tbsp coriander powder
Salt to taste
Oil for frying
Directions
- In a large mixing bowl, combine the minced meat, ginger-garlic paste, red chili powder, garam masala powder, cumin powder, coriander powder, and salt. Mix well and set aside.
- In a separate bowl, combine the soaked and drained chana dal, grated coconut, chopped onions, mint leaves, coriander leaves, and salt. Mix well.
- Transfer the dal mixture to a blender or food processor and blend until it forms a smooth paste.
- Take a small portion of the meat mixture and flatten it out in the palm of your hand. Place a small amount of the dal mixture in the center and fold the meat mixture over it to form a ball. Repeat with the remaining mixture.
- Heat oil in a frying pan over medium heat. Once the oil is hot, add the kebabs and fry until they are golden brown on all sides, about 8-10 minutes.
- Serve the shikampuri kebabs hot with mint chutney or any other sauce of your choice.
Quick Notes
- Make sure the chana dal is soaked for at least 2-3 hours before using it in the recipe. This will help it cook faster and blend well with the other ingredients.
- Use fresh and high-quality meat for best results. The meat should be finely minced and well mixed with the spices for maximum flavor.
- If you’re finding it difficult to stuff the dal mixture into the meat mixture, wet your hands slightly to make it easier to handle.
- Fry the kebabs over medium heat to ensure that they cook evenly and don’t burn. You can also bake or grill them if you prefer a healthier option.
- Serve the shikampuri kebabs hot with mint chutney or any other sauce of your choice to balance out the spices and add a burst of freshness.
