Dilruba Kebabs | How to make Dilruba Kebabs

By Anita Chaurasia  |  3rd Oct 2016  |  
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  • Dilruba Kebabs, How to make Dilruba Kebabs
Dilruba Kebabsby Anita Chaurasia
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About Dilruba Kebabs Recipe

A recipe which is entirely different from sham-e-kebab. It has aroma of spices and a tangy & pungent taste of the filling. Easy to make & great in taste.

Dilruba Kebabs, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Dilruba Kebabs is just mouth-watering. This amazing recipe is provided by Anita Chaurasia. Be it kids or adults, no one can resist this delicious dish. How to make Dilruba Kebabs is a question which arises in people's mind quite often. So, this simple step by step Dilruba Kebabs recipe by Anita Chaurasia. Dilruba Kebabs can even be tried by beginners. A few secret ingredients in Dilruba Kebabs just makes it the way it is served in restaurants. Dilruba Kebabs can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Dilruba Kebabs.

Dilruba Kebabs

Ingredients to make Dilruba Kebabs

  • Mutton keema- 500gms
  • onions-2 medium (chopped)
  • garlic - 10 to 12 flakes (minced)
  • ginger - 2 inch piece(grated)
  • Black cardamom - 2
  • Green cardamom - 5
  • cloves - 5
  • cinnamon - 2 sticks
  • bay leaf - 2
  • Whole red chillies - 2
  • Green coriander 1/2 a cup( chopped)
  • green chillies - 2 (sliced)
  • lemon juice
  • salt to taste
  • oil 2 tbsp + for shallow frying

How to make Dilruba Kebabs

  1. Heat the oil & add all the whole spices & chopped onions and garlic and red chilies.
  2. Saute for 3-4 minutes or till onions become translucent.
  3. Add the minced meat and saute for 2-3 minutes.
  4. Add salt and put on the lid.
  5. Let it cook on low flame for 15-20 minutes or till the keema is cooked and moisture evaporates.
  6. Cool it. Take out the whole spices. Grind all the spices except bay leaf to a fine paste. Grind the cooked keema and mix well with the masala paste. Keep it aside.
  7. Grate ginger, chop coriander and green chillies finely.
  8. Add 1 tsp of lemon juice to it & season with salt.
  9. Take a little keema (make 10 - 12 balls) flatten on your wet palm.
  10. Take 1/4 sp. Of the filling, put it in the centre and seal the sides (like you do while making aloo ke parathas).
  11. Make all kebabs same way.
  12. Heat the nonstick pan and shallow fry the kebabs till golden brown on both sides.
  13. Serve hot with green chutney & onion rings.

My Tip:

You can deep fry the kebabs after dipping in the mixture of 1 egg white and 2 tbsp cornstarch.

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