mitti ke kebab (the kebes of clay) Recipe

recipe is called very good if you use both poultry & lamb. the texture makes you think if it is meat or cheese.


Preparation Time50 MinCooking Time1 Hr 0 Min
Ready In1 Hr 50 MinDifficulty LevelBit Difficult
Health IndexHealthyServings4
MethodMain Ingredient

Recipe Story

the recipe was introduced to my by mian shamim akhtar of lucknow during my visit at a food festival in mumbai. he made the kebabs in a tandoor( indian earthen oven) & while making he told me regarding the important tips about the dual meat kebabs.


 Chicken mince100 Gram
 Raw papaya paste1 Teaspoon
 Nutmeg powder1⁄6 Teaspoon
 Cardamom powder1⁄2 Teaspoon
 Chilli paste1 Tablespoon (green)
 Garlic1 Teaspoon, chopped
 Ginger1 Teaspoon, chopped
 Paprika powder1⁄2 Teaspoon
 Fenugreek powder1 Teaspoon
 Onion1 , finely chopped
 Salt To Taste
 Black pepper1 Teaspoon
 Cinnamon powder1⁄2 Teaspoon
 Clove powder1⁄4 Teaspoon
 Mint1 Teaspoon, powdered
 Honey5 Drop
 Rose water5 Drop
 Butter1⁄2 Cup (8 tbs) (to baste the kasoras)
 Flour dough1 Cup (16 tbs) (to seal the kasoras)

Nutrition Facts

Serving size

Calories 446 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.7%

Saturated Fat 15.6 g77.8%

Trans Fat 0 g

Cholesterol 134.8 mg

Sodium 521.7 mg21.7%

Total Carbohydrates 36 g12.1%

Dietary Fiber 3.5 g13.8%

Sugars 4.2 g

Protein 11 g22.2%

Vitamin A 39.2% Vitamin C 10.2%

Calcium 7.2% Iron 16%

*Based on a 2000 Calorie diet


in a blender first blend the mutton marinade with the mince for around 10 - 15 mnts or mix it with your hands for 25 - 30 mnts or till you get the mince tender.
now do the same with chicken marinade but for around 15- 20 mnts. damp the kasoras in water for around 10 mnts to avoid cracking during baking. now baster the inside of kasoras with butter to avoid sticking of the minces. now fill 04 kasoras with prepared lamb mince & 04 with prepare cicken mince. on one kasora of lamb mince put the kasora containing chicken mince in such a manner that bothh the minces meet together like the open surfacese of both the minces meeting in the center. now seal the sides of kasoras with the dough to avoid seperation of kasoras. do the same with rest of kasoras. now in a tandoor or in an oven @ temperature of 200 cent. keep the kasoras for around 60 minutes or till the meats are done. the best way to serve it is that you remove the dough in the kitchen but demoulde the kebabs in front of the guest. though i ve tried it at home & it took around the same time to be baked but yes that depends upon the heat of tandoor also. serve with mint chutney on side.