The Hyderabadi shikampuri kebab is a great dish. It can be served as an appetizer. A delicious shikampuri kebab made with a hung yogurt filling and spiced mutton paste. A very royal and tasty kebab.

Have a look on the exotic kebabs from the Royal Kitchens of Hyderabad graciously stuffed with hung yogurt.

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For the Hung Curd

2 cups homemade fresh yogurt or thick yogurt.

For the Kebab

500 gm small cubes of boneless mutton, 1/2 cup chana dal soaked for 30 minutes, 2 green cardamoms, 2 cinnamon sticks, 2 tsp red chili powder, Salt to taste, 1 tsp turmeric powder, 1 tbsp chopped ginger, 2 tbsp chopped garlic, 1 egg, oil.

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For the Filling

2 finely chopped onion, 5 finely chopped green chilies, 3 tbsp finely chopped coriander leaves, hung curd.

Making the Hung Curd

  1. Wrap the yogurt in a cloth bag, and place it in a strainer. Keep the strainer on a plate.
  2. Place it for 4 to 6 hours /overnight in the refrigerator.

Making the Kebab

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  1. Take a pan, add the mutton, chana dal, cardamom, cinnamon sticks, salt, red chili powder, turmeric powder, ginger, garlic, and add the 2 cups of water.
  2. Cook till the mutton is done and the dal is soft.
  3. Allow to cool and grind it to make a fine paste.
  4. Add egg and mix properly. Set aside.

For the Filling

Mix the hung curd with finely chopped onion, salt, green chili and coriander powder.

Making the Shikampuri Kebab

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  1. Take some proportion of the kebab paste. Flatten it and place a small filling of the hung curd.
  2. Take the edges of the kebab and cover it.
  3. Fry in oil till golden brown.
  4. Serve the shikampuri kebab with chapati/ puffy poori.




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