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Hyderabadi Shikampuri Kebab recipe, how to make shikampuri kebab One of the royal dishes from the kitchens of Hyderabad, this hyderabadi shikampuri kebab recipe is to die for. Hyderabadi cuisine has a lot of influence from the era of Mughals and lot of dishes of the hyderabadi cuisine are derived from them.

Hyderabadi Shikampuri Kebab recipe, how to make shikampuri kebab

A delicious hyderabadi shikampuri kebab recipe made with a hung yogurt filling and spiced mutton paste. A very royal and tasty kebab.
Course Appetizer
Cuisine Indian
Author Fareeha


For the Hung Curd

  • 2 cups homemade fresh yogurt or thick yogurt

For the kebab

  • 500 gm mutton boneless, cut into small cubes
  • 1/2 cup chana dal / bengal gram soaked for 30 minutes
  • 2 green cardamom
  • 2 cinnamon sticks
  • 2 tsp red chili powder
  • Salt to taste
  • 1 1/2 tsp turmeric powder
  • 1 tbsp ginger chopped
  • 2 tbsp garlic chopped
  • 1 egg
  • oil for frying

For the Filling

  • 2 onion finely mined
  • 5 green chilies finely minced
  • 3 tbsp coriander leaves / cilantro finely chopped
  • hung curd


Making the Hung Curd

  • Keep the yogurt in a muslin cloth, tie it, and place it on a strainer. Keep the strainer on a plate to catch the whey.
  • Keep some weight on it and place it in the refrigerator. Generally 4 to 6 hours are good enough, but it will be best if left overnight.

Making the kebab

  • 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. Cook till the mutton is done and the dal is soft.
  • Allow to cool and grind it to make a fine paste.
  • Add egg and mix well. Set aside.

For the filling

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

Making the shikampuri kabab

  • Take a ball of the kebab paste. Flatten it between your palms like a disc, place a small filling of the hung curd. Take the edges of the disc and cover up the filling.
  • If the filling is visible, take little kebab paste and press it over the filling.
  • Fry in hot oil till golden brown on medium heat