Hyderabadi mutton Shikampuri kebabs served with mint chutney onion rings lemon and fresh coriander

Hyderabadi Mutton Shikampuri Kebab at Home

πŸŒΏπŸ– Soft, juicy and packed with royal Hyderabadi flavoursβ€”these kebabs are the kind that make everyone suddenly appear in the kitchen! πŸ˜‹β€οΈ

Shikampuri Kebab has a special place in Hyderabadi cuisine. Unlike the usual seekh kebab, these are flat, tender mutton kebabs with a beautifully aromatic mixture of spices, herbs and raw papaya.

And don't let the fancy name intimidate you! With a little patience and the right technique, you can make these restaurant-worthy kebabs right on your tawa.

πŸ•’ Prep Time: 20 mins

⏳ Marinate: 1–2 hrs

πŸ”₯ Cook Time: 15 mins

πŸ‘¨πŸ‘©πŸ‘§πŸ‘¦ Serves: 4–5

⭐ Difficulty: Medium

πŸ›’ Ingredients

For the Kebab

  • 500 g mutton mince (keema)
  • 1 medium onion, finely chopped
  • 2 tbsp raw papaya, grated
  • 2–3 green chillies, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp roasted cumin powder
  • 1 tsp garam masala
  • Β½ tsp black pepper
  • Β½ tsp chaat masala, optional
  • 1 tsp lemon juice
  • Salt to taste
  • 2 tbsp oil or ghee

For Binding

  • 1–2 tbsp chana dal, soaked for 1 hour and coarsely ground
  • 1–2 tbsp breadcrumbs, optional

πŸ‘¨πŸ³ Let's Make It!

1. Build the Mixture 🌿

Combine mutton mince, onion, raw papaya, green chillies, coriander, mint, ginger-garlic paste and all the spices.

Mix everything thoroughly.

2. Add the Binding

Add the soaked, coarsely ground chana dal and breadcrumbs if needed.

Mix until everything comes together into a firm but soft mixture.

3. Let the Flavours Work ❄️

Cover and refrigerate for at least 1–2 hours.

This isn't a step to rushβ€”the resting time helps the flavours blend and makes shaping much easier.

4. Shape Your Kebabs

Take a portion and gently shape it into a round, flat patty.

Keep your hands slightly wet while shaping to prevent the mixture from sticking.

5. Cook Gently πŸ”₯

Heat a tawa with oil or ghee over medium heat.

Place the kebabs gently and shallow-fry for around 4–5 minutes per side, until browned and completely cooked through.

Don't keep flipping themβ€”let each side develop that beautiful crust.

6. Serve Hot ❀️

Serve immediately with mint chutney, onion rings and lemon wedges.

Add some warm rumali roti or naan on the side and you've got yourself a proper Hyderabadi feast!

πŸ’‘ Chef's Secret

Raw papaya is the game-changer. 🌿

It naturally tenderises the mutton and helps create that wonderfully soft Shikampuri texture.

Also, don't overmix or overwork the mince. Gentle handling keeps the kebabs tender instead of dense.

For an extra Hyderabadi touch, add a little ghee to the tawa while cooking. 🀀

🍽️ Serve It With

Pair these kebabs with mint chutney, onion rings, lemon, rumali roti or naan and chilled masala chaas.

πŸ‘¨πŸ³ Soft. Juicy. Aromatic. Absolutely Special.

You don't have to travel to Hyderabad every time a kebab craving hits.

Put the tawa on, make some chutney and bring a little Charminar-style magic to your own kitchen. ❀️

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