Warm up the rainy day with this spicy Kashmiri seekh kebab


Down south, kebabs may be a lowly starter, but what you get in Kashmir is a venerable cousin of its namesakes in other parts of India.

With an array of regional incarnations, the kebab shops of Kashmir tease you with the aroma of juicy, minced meat fresh out of blazing coal. Seasoned to perfection, a plate of Kashmiri seekh kebab can take you to gastronomic heaven.

Much of the enduring appeal of this dish lies in its simplicity. But an authentic recipe that calls for the finest ingredients, is an irresistible culinary prize. And they work across the spectrum. From roadside eateries to high-end restaurants, kebabs hold pride of place on menu cards.

The business is good even in the middle of the chilly Dal Lake, where shikhara-borne chefs cook and serve kebabs to tourists at nominal rates.

Wondering what it tastes like? Here's the recipe. Follow it to a tee to make the perfect Kashmiri kebab.


150 gm minced mutton

100 gm minced chicken

2 tsp ginger-garlic paste

1 tsp onion paste

1 tsp red chilly powder

1 tsp coriander powder

1 tsp crushed pepper powder

1 tsp cumin powder

1 tsp dried mango powder

¼ tsp dry ginger powder

2 tbsp oil

1 ½ tbsp cashew paste

1 ½ tbsp cream

2 tbsp besan

1 egg yolk

Salt as required

Coriander leaves to garnish


Using your hands, mix together minced mutton and chicken in a bowl.

To the mixture, add ingredients 3-13 and marinate well.

Beat egg yolk and besan together and add to the mixture. Add salt as required.

Place it in the fridge for two hours.

Skewer the kebabs on oiled skewers until roasted or till turn golden brown color.

Smear oil as needed and cook all sides

Garnish with coriander leaves and onion rings.

PS: A generous squeeze of lemon makes it taste better.

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