Today, I have for you another summer grilling recipe that you may not have tried before – Indian Galouti Kebab accompanied by a cooling cucumber and mint yoghurt dip. Lamb mince is flavoured with spices and herbs, and grilled just right to keep it moist. Served with a refreshing dip that will become a BBQ staple and great with any grilled meat (or veggies).
Watch how to make Galouti Kebab and Cucumber Mint Yoghurt Dip at the end of post
My friend S’s wife, Mrs S, has had to work almost every Saturday to meet some project deadlines. Last Friday he asked me if he could make a recipe video (I previously asked him to make butter chicken or biryani but it didn’t happen) and I said, yes of course! He went into a lot of planning and brainstorming to decide on a delicious Galouti Kebab native to Lucknow, India. He even went grocery shopping Saturday morning to get all the ingredients.
S has been a good friend of mine for a few years now, an easy going guy who’s very helpful, kind and surprisingly competitive (he hates losing). He was introduced to the gorgeous Mrs S through their parents and it was a whirlwind courtship and wedding soon after. Mrs S is even kinder than S – just don’t ask her to tell you a lame joke (she’ll tell them anyway). Seeing them together always makes me happy.
Buzzing the intercom, I saw his lovely wife with him too! Mrs S decided to stay back to witness her husband’s grand preparations for 5 seconds of fame (and eat incredibly delicious kebabs). S, if you’re reading this – I’m joking. S doesn’t cook often but when he does, it’s as if the mountains are singing (does that sound like too much praise?).
The number of ingredients are few but vital to make this kebab incredibly moist and balanced in flavour. The look of these kebabs may remind you of Australian style rissoles, you could say these are Indian rissoles!
According to S, the key to getting tender kebabs integrated with all the flavours is to massage the meat with the ingredients. Treat the protein gently and you’ll be rewarded with moist, tender, juicy kebabs.
Green papaya is used in Thai cuisine to make salads but in South Asia, green papaya is used as a meat tenderiser. We don’t eat our meat medium rare, there is no such concept. Meat is either raw or cooked (a.k.a well-done). It obviously takes a long time to get well-done meat tender so green papaya is often used as the solution. You can find green papaya in most Asian and Indian grocery stores, or even in some well-stocked supermarkets.
I used Kashmiri Chili Powder which is milder than regular chili powder. You may substitute with regular chili powder (halve it) or even paprika. The rest of the ingredients are common.
I made the kebabs on a grill pan, you may use your BBQ/grill outside, or even choose to bake them. It really doesn’t matter because they all taste great.
You can make the dip beforehand and refrigerate. Take it out once the kebabs are ready to be eaten. I also like to make a wrap out of this – fill pita with the kebab, dip and some cucumbers and make it into a full meal. They’re great as leftovers as well as to pack for lunch.
Oh and I must also say, S – these kebabs were delicious! Mrs S and I, and our other friends thoroughly enjoyed them! So, thank you! Please make something for us again very soon.
Try this moist and delicious Galouti kebab native to Lucknow, India. It's a quick kebab recipe ready in no time. Serve it with a cooling cucumber mint yoghurt dip that can be served with any grilled meat.
- 500 g minced lamb
- 1 tbsp raw green papaya paste
- 3 green chillies
- 1 tbsp garam masala
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 tbsp kashmiri chilli powder (or 1/2 tbsp red chilli powder)
- 1 tsp kasoori methi (fenugreek leaves)
- 2 tbsp coriander, finely chopped
- salt to taste
- oil for grilling/frying
- 3/4 cup yoghurt
- 1 tsp sugar
- 1/4 tsp chaat masala
- 2 tbsp chopped cucumber
- 1 tbsp chopped mint
- salt to taste
Blend the chillies with green papaya paste (or whole green papaya) to form a paste.
Add all the ingredients (except the oil) to the minced lamb and mix well. Massage the lamb mince mixture for 4-5 minutes.
Form the meat into patties, around 7cm in diameter.
Heat the grill pan/griddle and add 1 tbsp oil.
Add four to five patties at a time. Cook for 10 minutes then flip over.
Cook for another 2-3 minutes until cooked through.
Rest for 2-3 minutes before serving with the dip.
Beat the yoghurt with the sugar, salt, chaat masala.
Add chopped cucumber and mint, combine well. Serve cold.
- You may use beef mince instead of lamb.
- This kebab is usually deep fried but we prefer it grilled/pan fried. Adjust cooking time according to your cooking method.
- Dried fenugreek leaves and Kashmiri chilli powder can be found in any Indian grocery store.
- Substitute Kashmiri chilli powder with regular chilli powder or paprika.
- Cook/grill on medium heat so as not to overcook and dry the kebabs out.
Watch how to make Galouti Kebab with Cucumber Mint Yoghurt Dip
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