Mughlai Kabobs

Yesterday I made a creamy sauce called sas, which is a creamy nut sauce made with pistachios, cashews, and almonds. And today I’m making curried lamb kabobs that go perfectly with the sauce.

From Indian Food Forever, a website devoted to Indian recipes, “Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendour.”

These kabobs are so easy to make – it’s as simple as putting a meat loaf together, and forming elongated meatballs over skewers! If you don’t want to mess with the skewers, just make them meatballs!

Mughlai Kabobs

1 pound of ground lamb, I used a mixture of beef and lamb*
1 small onion, finely chopped
1/3 cup finely chopped cilantro
1/4 cup ground chick-pea flour, or besan
1/3 cup sliced almonds, pulverized in a blender
1 tablespoon finely chopped ginger
1/2 lemon, juiced
3 tablespoons plain yogurt
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons garam masala or curry powder
2 teaspoons salt

In a very large bowl, add all of the ingredients.


Mix everything together well. Let the mixture sit at room temperature for about 30 minutes for the flavors to meld.

After time has passed, create the kabobs by forming the dough over the end of your skewers – I’m using bamboo skewers. I didn’t soak them because they really weren’t going to be over direct heat. Try to make the meat cylinders of uniform thickness so they will cook evenly.


Meanwhile, start up a grill outside. You could also cook the kabobs inside under the broiler, but I used these kabobs as an excuse to try out a Cuisinart indoor-outdoor electric grill that I bought but have never used…. yet.


So I plugged the “griddler,” as it’s called, outside in the shade. Then I turned the dial to the highest position, which is 400 degrees. Then I put the kabobs on and really, nothing happened. Then I realized that the plug wasn’t pushed in all the way, but after another 15 minutes or so, still nothing was happening.

Then lo and behold, I discovered I was using the dial incorrectly. Inadvertently, when I thought the dial was on 400 degrees, I had turned it to OFF.

I have wasted more time in my life with dials. Especially in hotel bathrooms where I can’t figure out which way to point the shower dial. There’s always a pointy thing, or a lever of sorts, but there’s never a corresponding line to match up with. I wish I could design these things. Although, I might be the only person who has this problem.

And so, I started up the griddler again, this time with the dial actually on 400 degrees. And it actually heated up really fast.

I cooked the kabobs on three sides, then turned down the temperature to 350 degrees, put the lid on, and finished them for another 15 minutes. I wanted them still a little teeny pink on the inside.


Then I served them just off the grill, with some of the beautiful creamy nut sauce, and a curried spinach and mushroom side dish. Scrumptious!!!!!


By Published On: June 28th, 201333 Comments on Mughlai Kabobs

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. thesinglegourmetandtraveller June 28, 2013 at 10:06 AM - Reply

    Gorgeous recipe!

  2. Sibella at June 28, 2013 at 3:13 PM - Reply

    Mmmm they looks so good! Great ingredients!

    • chef mimi June 28, 2013 at 5:44 PM - Reply

      They really were. I LOVE Indian food of all kinds, from all regions!!!

  3. Westcoast Foodie Blogger June 28, 2013 at 4:14 PM - Reply

    Way past yum looking! Just reblogged it.. Hope you don’t mind! A definite item in my list to try!

  4. ladyredspecs June 28, 2013 at 5:42 PM - Reply

    The Moghuls brought the splendour of the Middle East to Northern India including there fragrant range of spices. India is an enchantress. Three visits have not been enough. This is a perfect outdoor cooking recipe. thanks

    • chef mimi June 28, 2013 at 5:44 PM - Reply

      Oh I’m jealous. But it’s on my bucket list. At the very least for a photographic tour.

      • ladyredspecs June 28, 2013 at 6:29 PM

        India is a photographer’s paradise!

      • chef mimi June 28, 2013 at 8:34 PM

        I cannot wait!

  5. Choc Chip Uru June 28, 2013 at 8:03 PM - Reply

    I love the flavours in this, they look delicious :D


  6. yummychunklet June 28, 2013 at 8:06 PM - Reply

    Wow. Great looking kabobs!

  7. Anne ~ Uni Homemaker June 29, 2013 at 2:09 PM - Reply

    I love meat on a stick! And this looks delicious!

  8. Our Growing Paynes June 29, 2013 at 3:24 PM - Reply

    So if your husband doesn’t know it’s lamb he really likes it? :) Or does the beef change it just enough? I like the combo you have. I’m with you on the dials. Been there and done that!

    • chef mimi June 29, 2013 at 4:36 PM - Reply

      Yes, he thinks lamb is gamey, although I’ve never made gamey lamb, and obviously he didn’t notice anything when I served him the kabobs! I was just sure if I didn’t at least use a 50-50 mixture, some smart ass would notice that it wasn’t lamb in the bowl!

  9. Ali June 30, 2013 at 12:11 AM - Reply

    These look delicious! I’ve recently made a similar thing using chicken mince which was a nice change from lamb/beef.

    • chef mimi June 30, 2013 at 8:45 AM - Reply

      Sounds delicious, too! There’s just something about lamb and Indian spices, though…. But like someone said in the comments – meat on a stick, what’s not to like?!!!!

  10. viveka June 30, 2013 at 10:41 AM - Reply

    Wouldn’t mind this served by a nice … pool and great company tonight. Like everything about this .. dish.

  11. elderjscott June 30, 2013 at 1:35 PM - Reply

    Wow, I think my carnivore hubby would love those! Thanks for sharing.

  12. stephala June 30, 2013 at 11:54 PM - Reply

    Love this recipe! Sounds so delicious!

    • chef mimi July 1, 2013 at 9:43 AM - Reply

      Especially if you already love Indian flavors!

  13. abrooke65 July 1, 2013 at 11:42 AM - Reply

    This looks absolutely delicious. Yum!

  14. The Global Garnish Geek July 1, 2013 at 5:46 PM - Reply

    Great stuff Mimi. I wish I had a few of these right now :-)

  15. fidelagastro July 5, 2013 at 8:56 AM - Reply

    I love the look of these kabobs…shame the lamb here is so tasteless…I think I will use mutton ,…at least it has SOME flavour to help the spices along..can’t wait to get my teeth into these beauties.

    • chef mimi July 5, 2013 at 9:54 AM - Reply

      Thank you! Lamb is such a unique flavor. I wish more people would try it. I get my lamb from New Zealand, but I’m old and I can afford such luxuries now.

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