Lucknow Kebab
Lucknow — Mother recipe · ar de en es fr it ja pt ru zh
These tender and well-marinated meat kebabs are a masterpiece of North Indian cuisine, known for their aromatic flavor and soft texture.
📷 Anujasrivastva 03 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 400g of chicken pieces
- 2 tablespoons olive oil
- 3 cloves of garlic, crushed
- 1/2 finely chopped red onion
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cloves
- 2 tablespoons Greek yogurt
- 3 bay leaves
Method
- In a large bowl, mix the chicken with all dry ingredients until well combined.
- Add olive oil and bay leaves. Mix thoroughly until the meat is completely coated in the marinade.
- Cover the bowl and refrigerate for at least 3 hours, preferably overnight.
- Once the chicken has absorbed the flavors of the marinade, prepare skewers by threading small portions of meat onto small grilling sticks.
- Cook the skewers over medium-high heat on a grill pan until golden brown and crispy on the outside but still tender inside.
The story
Lucknow kebabs trace their origins to the Nawab of Awadh's kingdom and are renowned for their sophisticated preparation and use of carefully selected spices. The city is famous for its contribution to Mughlai cuisine, which includes these exquisite meat skewers.
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