• 150 gm mutton minced (keema)
  • 100 gm chicken minced
  • 2 tsp ginger-garlic paste
  • 1 tsp onion paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp powdered pepper
  • 1 tsp dried mango powder
  • 1/4 tsp saunth (Dry ginger powder)
  • 2 tsp oil
  • 1 1/2 Tbsp cashew paste
  • 1 1/2 Tbsp cream
  • 2 Tbsp Besan
  • 1 egg yolk
  • Salt, to taste
  • Coriander leaves, to garnish



  • In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.
  • To that add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste, cream. Mix nicely.
  • Add besan (Chickpea flour) and egg yolk to bind. Mix well.
  • Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
  • Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
  • Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.


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