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Shikhampuri Kebab

Gulati's Spice Market
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Indian
  • Appetizers

Ingredients Serving: 4

  1. Mutton 2 cups (minced)
  2. Split Bengal Gram (chana dal) 12 cup
  3. Kashmiri Chillies 3 to 4 (brokeninto small pcs)
  4. cinnamon 1stick
  5. cloves 3 to 4
  6. peppercorns 5 to 6
  7. cumin Seeds 1 tbsp
  8. coriander Seeds 1 tbsp
  9. Green Chillies 2 (chopped)
  10. ginger 1pc (chopped)
  11. garlic Cloves 4 to 5 (chopped)
  12. salt as per taste
  13. Garam masala 1 tsp
  14. lemon Juice 1 tbsp
  15. Sesame Seeds 1 tbsp
  16. oil as required
  17. eggs 2
  18. Stuffing:
  19. yogurt 12 cup (hung)
  20. Green chilli 1 (chopped)
  21. onion 1 (chopped)
  22. mint Leaves 2 tbsp (chopped)
  23. salt as per taste
  24. cumin Seeds 12 tsp (roasted)


  1. Dry roast the chillies, cinnamon, cloves, peppercorns, cumin seeds and coriander seeds. Cool and grind to a fine powder.
  2. In a large pan, combine the mutton, chana dal, green chillies, ginger, garlic and salt to taste. Add two cups of water and bring to a boil.
  3. Lower the heat, add the powdered Masala and simmer till almost done and the mixture is dry. Remove from heat and set aside to cool.
  4. Grind the mixture to a smooth paste. Add the garam masala powder, lemon juice and sesame seeds and mix well. Divide the mixture into 16 equal portions.
  5. For the stuffing, mix the yoghurt with green chilli, onion, mint leaves, salt and roasted cumin seeds. Divide into 16 equal portions.
  6. Flatten each portion of the mince mixture in your palm and place a portion of yoghurt stuffing in the centre. Gather the edges, shape into a ball and flatten slightly.
  7. Heat a little oil in a pan. Optionally, dip each kebab in the beaten egg. Shallow-fry till golden brown and serve hot with onion rings and green chutney.

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