Kathi Kebab is one of those recipes that feels like a real treat but comes together more easily than you might think. The lamb cubes soak up a marinade made from roasted spices, ginger, garlic, and yogurt, which keeps everything juicy while adding layers of flavor. After the meat gets roasted on skewers, you wrap it up in roti or paratha with some fresh onion and mint chutney.
The result is a warm, satisfying wrap that works just as well for a weekend lunch as it does for a casual dinner with friends. I always make extra because these disappear fast.
About the Recipe
You should try this recipe because it combines bold spices with simple technique. The marinade does most of the work, tenderizing the lamb while building flavor. Roasting the whole spices before grinding them brings out their natural oils and aroma, which makes a noticeable difference in the final taste. Once the lamb is cooked, wrapping it in flatbread turns individual kebabs into a complete meal.
The addition of mango powder and lemon juice at the end adds a bright, tangy note that balances the richness of the meat. This recipe feels special without requiring fancy equipment or hard to find ingredients.
Why you will love this recipe
The combination of smoky roasted lamb and soft flatbread makes every bite satisfying. The marinade keeps the meat tender, and the mix of spices creates warmth without overwhelming heat. I like how the yogurt adds a subtle tang that mellows out the stronger flavors. The texture contrast between the charred edges of the lamb and the pillowy roti makes each wrap interesting to eat.
Because everything gets wrapped up, this recipe is easy to serve and even easier to eat. The fresh onion salad and mint chutney add a cool, crisp element that cuts through the richness. You can prepare the marinade ahead of time, which makes weeknight cooking more manageable.
Kathi Kebab
Cooking Tips
Take your time with the dry roasting step. The spices should smell fragrant but not burnt, which usually takes three to four minutes over medium heat. If you do not have a tandoor, a hot oven or grill works well. Just make sure to preheat thoroughly so the lamb gets those nice charred bits.
I always keep an extra skewer nearby to test doneness before pulling everything off the heat. Basting with butter or oil during roasting helps build color and prevents drying out. Let the kebabs rest for a couple of minutes before wrapping so the juices settle back into the meat.
Serving and Storing Suggestions
This recipe serves four people and takes about an hour, including marinating time. Serve the kathi kebabs hot, right after wrapping them in roti or paratha. Fresh onion salad and mint chutney make the best accompaniments. If you have leftovers, store the cooked lamb separately from the flatbread in an airtight container in the refrigerator for up to two days.
Reheat the lamb gently in a skillet or microwave, then wrap in fresh roti. The marinated raw lamb can be refrigerated for up to a day before cooking.
Similar Recipes
- Seekh Kebab
- Chicken Tikka Wrap
- Lamb Shawarma
- Tandoori Chicken Roti Roll
- Beef Kofta Wrap
Nutrient Benefits
Lamb provides high quality protein and essential minerals like iron and zinc, which support energy levels and immune function. Yogurt in the marinade adds probiotics and calcium while helping tenderize the meat. The spices, especially turmeric and ginger, offer anti inflammatory properties. Garlic supports heart health, and the onions provide fiber and antioxidants.
Because the lamb gets roasted rather than fried, this recipe keeps the fat content moderate. The whole wheat roti adds fiber and complex carbohydrates, making the meal more filling and balanced.
Kathi Kebab
Ingredients
- 450 gms Lean lamb (cut into 1 inch cubes)
- 4 Black cardamoms
- 15 Black peppercorns
- Butter for brushing
- 1 inch Cinnamon
- 6 Cloves
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 10 cloves Garlic (chopped)
- 2 inch Ginger (chopped)
- 1 tbsp Lemon juice
- 1 tsp Dry mango powder
- 1/3 cup Onions (chopped)
- 1/2 tsp Poppy seeds
- 1 tsp Red chilli powder
- 1 tbsp Roasted gram powder
- 4 Roti or parathas
- 1 tbsp Salad oil
- Salt to taste
- 1 1/2 tsp Tenderizer
- 1 tsp Turmeric
- 1/2 cup Yogurt
Instructions
- In a pan, dry roast the poppy and coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin.
- Put ginger and garlic in the blender jar along with the dry roasted spices and process to form a paste.
- Add the yogurt, salt, red chilli powder, turmeric, tenderizer, gram flour and oil and process again.
- Coat lamb cubes with the mixture then string them in skewers.
- Put in a tandoor and roast, turning frequently and basting with oil till evenly browned.
- Remove to a platter and sprinkle mango powder, garam masala and lemon juice on kebabs while still hot.
- Make four portions and put one in each roti or paratha, rolling it up to form the kathi kebab.
- Serve with onion salad and mint chutney.
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Frequently Asked Questions
Can I use chicken instead of lamb?
Yes, boneless chicken thighs work well in this recipe. They stay moist during roasting and absorb the marinade nicely. Adjust the cooking time since chicken cooks faster than lamb.
What if I do not have a tandoor or grill?
You can roast the kebabs in a hot oven at 220 degrees Celsius. Place the skewers on a wire rack over a baking sheet and turn them every five to seven minutes until browned.
How long should I marinate the lamb?
At least thirty minutes, but two to four hours gives better flavor and tenderness. The tenderizer and yogurt work together to break down the meat fibers.
Can I make the marinade in advance?
Surely. Prepare the spice paste and marinade up to a day ahead and store it in the refrigerator. This actually saves time when you are ready to cook.
What can I use instead of dry mango powder?
Fresh lemon juice or a pinch of sumac provides a similar tangy note. You can also use a small amount of tamarind paste thinned with water.
