By Kakori Kebab Zaitooni is a royal Mughlai delicacy that blends the legendary softness of Kakori kebabs with the refreshing, mildly tangy flavors of a zaitooni (green olive and herb-based) marinade. Originating from Lucknow’s Nawabi kitchens, Kakori kebabs are famous for their melt-in-the-mouth texture, achieved by finely minced meat, slow cooking, and aromatic spices. The Zaitooni version adds a modern twist, using green chutney, herbs, and cream to create a kebab that is rich yet refreshingly light.
Perfect for parties, festive dinners, or special occasions, Kakori Kebab Zaitooni is luxurious, aromatic, and deeply satisfying.
Ingredients
For the Kebab Mixture
- Boneless mutton (preferably leg meat) – 500 grams, finely minced
- Raw papaya paste – 1½ tablespoons (natural meat tenderizer)
- Ginger-garlic paste – 1 tablespoon
- Fried onions (birista) – ½ cup, crushed
- Green chillies – 2, finely chopped
- Fresh coriander leaves – 3 tablespoons, finely chopped
- Fresh mint leaves – 2 tablespoons, finely chopped
- Cashew paste – 2 tablespoons (soaked and ground)
- Fresh cream – 3 tablespoons
- Ghee – 2 tablespoons
Zaitooni Marinade
- Green chutney (mint + coriander) – 4 tablespoons
- Hung curd – 3 tablespoons
- Green olive paste – 2 tablespoons
- Lemon juice – 1 tablespoon
Spices & Seasonings
- White pepper powder – 1 teaspoon
- Green cardamom powder – ½ teaspoon
- Nutmeg powder – a pinch
- Mace (javitri) powder – a pinch
- Garam masala – ½ teaspoon
- Salt – to taste
For Cooking
- Butter or ghee – for basting
- Skewers – metal or soaked wooden skewers
Step 1: Preparing the Minced Meat
The soul of Kakori kebabs lies in the texture of the meat. The mutton should be minced extremely fine—almost like a paste. Traditionally, the meat is pounded using a stone grinder, but you can use a food processor, pulsing carefully to avoid releasing too much heat.
Add raw papaya paste to the minced meat and mix gently. Papaya helps break down the muscle fibers, making the kebabs unbelievably soft. Be careful not to add excess papaya, as it can overpower the taste.
Step 2: Preparing the Zaitooni Marinade
In a mixing bowl, combine green chutney, hung curd, green olive paste, and lemon juice. Mix until smooth and creamy. The olives add subtle saltiness and depth, while the herbs bring freshness and aroma. This marinade gives the kebabs their signature greenish hue and zesty flavor.
Step 3: Mixing the Kebab Base
To the minced meat, add ginger-garlic paste, crushed fried onions, chopped green chillies, coriander, mint, cashew paste, fresh cream, and the prepared zaitooni marinade. Sprinkle white pepper powder, cardamom powder, nutmeg, mace, garam masala, and salt.
Mix everything gently with your hands. Avoid over-mixing; the goal is to combine ingredients while keeping the mixture light and airy. Finally, add ghee and mix once more.
Cover and refrigerate the mixture for at least 4 hours, preferably overnight. This resting time allows flavors to deepen and the meat to absorb the marinade fully.
Step 4: Shaping the Kebabs
Wet your hands with water or oil. Take a small portion of the kebab mixture and gently shape it around a skewer into elongated cylinders. Kakori kebabs are traditionally soft and fragile, so handle them carefully.
Do not press too tightly; a light touch helps maintain the melt-in-mouth texture.
Step 5: Cooking the Kebabs
Option 1: Pan Cooking
Heat a heavy-bottomed pan or grill pan on low to medium heat. Grease it lightly with ghee. Place the kebabs gently on the pan and cook slowly, turning carefully to ensure even browning. Baste with butter or ghee while cooking.
Cook until the kebabs are lightly golden on the outside and cooked through inside. Slow cooking is key—high heat can break the kebabs.
Option 2: Oven or Tandoor Style
Preheat the oven to 180°C. Place kebabs on a greased rack or tray. Bake for 12–15 minutes, turning once halfway. Finish by brushing with butter and grilling for 2–3 minutes for a slight char.
Step 6: Final Touch & Resting
Once cooked, remove the kebabs and let them rest for 2–3 minutes. Resting allows the juices to redistribute, making the kebabs extra succulent.
Sprinkle a pinch of white pepper and squeeze a little lemon juice before serving.
Serving Suggestions
Kakori Kebab Zaitooni is best served hot with:
- Mint chutney or coriander chutney
- Onion rings and lemon wedges
- Roomali roti or naan
- A light cucumber-onion salad
It works beautifully as a starter or as part of a royal Mughlai spread.
Pro Tips for Perfect Kakori Kebab Zaitooni
- Always use boneless meat with some fat for juiciness.
- Finely minced meat ensures the classic soft texture.
- Cook on low heat to avoid breaking the kebabs.
- Rest the mixture well before cooking for deeper flavor.
- Do not overuse papaya—balance is crucial.
Variations
- Chicken Zaitooni Kakori: Replace mutton with chicken thigh mince
- Smoky Flavor: Give a dhungar (coal smoke) before cooking
- Cheese Zaitooni Kebabs: Add grated processed cheese for richness
