This Kebab is Delhi’s Holy Grail of Street Food

Ingredients

• 500 g Ground Goat Meat (fresh, 20% fat for juiciness)
• 2 Tbsp Ginger‑Garlic Paste (equal parts fresh ginger and garlic, minced into a smooth paste)
• 2 Green Chilies (finely chopped, adjust to heat preference)
• 2 Tbsp Fresh Cilantro (chopped, stems included for flavor)
• 1 tsp Salt (added in stages to avoid drawing out moisture early)
• 1 tsp Crushed Red Chili Powder (adjust for desired spiciness)
• 0.5 tsp Cumin Powder (adds earthy depth; some already in garam masala)
• 1 Tbsp Chickpea Flour (binds the meat, also called besan)
• 0.5 tsp Fresh Turmeric (grated, adds color and subtle earthiness)
• 1 tsp House‑Made Garam Masala (includes star anise, cloves, cinnamon, etc.)
• 1 tsp Lemon Juice (optional, brightens flavor)
• 1 Tbsp Unsalted Butter (for basting during grilling)
• 6 Metal Iron Skewers (2‑3 ft long, thick enough to hold meat weight)

Instructions

1. Prepare Ginger‑Garlic Paste

   Finely mince equal parts fresh ginger and garlic, then blend into a smooth paste using a mortar and pestle or food processor.

   Time: PT5M

2. Combine Meat and Aromatics

   In a large mixing bowl, add the ground goat meat, ginger‑garlic paste, chopped green chilies, cilantro, half of the salt, crushed red chili powder, cumin powder, chickpea flour, fresh turmeric, and house‑made garam masala. Mix thoroughly with wet hands until a uniform, sticky mixture forms.

   Time: PT15M

3. Adjust Seasoning

   Taste a small piece of the raw mixture (optional). Sprinkle the remaining salt gradually, mixing after each addition until the seasoning is balanced.

   Time: PT5M

4. Shape onto Skewers

   Wet your hands again. Take a handful of the meat mixture and press it firmly onto a metal skewer, spreading from the center outward to form a uniform cylinder about 1 cm thick and 12 cm long. Repeat for all skewers.

   Time: PT10M

5. Preheat Charcoal Grill

   Light charcoal in a sigri or grill until it glows red and the grill grate is very hot. Position the iron skewers so they are suspended above the flames, not touching the grate.

   Time: PT10M

   Temperature: High heat (≈250°C)

6. Grill Kebabs

   Place the skewers over the fire. Grill for about 2 minutes on each side, turning with tongs, and baste with melted butter each turn. Total cooking time is 4‑5 minutes; kebabs should be charred on the outside and cooked through.

   Time: PT5M

   Temperature: 250°C

7. Rest

   Remove kebabs from heat and let rest on a plate for 2 minutes before serving.

   Time: PT2M

8. Serve

   Serve hot with lemon wedges, fresh cilantro, and optional green chutney. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g