One chef, one recipe: Kashmiri Kebab by Chef Ghulam Rabbani

The lead chef of 1522 Bar and Kitchen in Mumbai serves up the secret to a star dish on his special kebab menu.

Much like most of the subcontinent, Kashmir has witnessed several cultural influences across centuries. As a result, the region’s cuisine is a delightful blend of recipes brought in by travellers and conquerors, made using local ingredients and spices. Chef Ghulam Rabbani, the head chef at 1522 Bar and Kitchen, has hand-picked a few of these traditional recipes to curate one of the more interesting kebab offerings in Mumbai. A brief chat with Chef Rabbani reveals the craft, inspiration and history behind the Kashmiri Kebab that is one of the highlights on the menu at 1522 Bar and Kitchen.

The origin of kebabs, says chef Rabbani, is shrouded in confusion. While there are many different stories about how they became as popular as they are today, one version that the chef accepts is the one in which Turkish soldiers were first known to grill chunks of meat on open fires. Origin story notwithstanding, today’s Kashmiri Kebabs are also known as shammi kebabs or Syrian kebabs, a delicious mix of meat and home-made spices cooked in a clay oven.

It’s not just the meat that is cooked with local spices but also accompaniments such as dips which use regional ingredients.

You could visit the rooftop location of 1522 Bar and Kitchen in Mumbai and indulge in this delectable treat or, try your hand at it right in the comfort of your own kitchen.

Kashmiri kebab
The Kashmiri Kebab goes best with Kashmiri naan and a walnut yoghurt dip.

Kashmiri Kebab


  • 200gm mutton mince
  • 30gm coriander leaves
  • 10gm chopped garlic
  • 10gm chopped ginger
  • 30gm processed cheese
  • 5ml saffron water
  • 5ml green cardamom powder
  • 5gm garam masala powder
  • Salt to taste
  • 20gm ghee
  • 5gm black cardamom powder
  • 3gm cinnamon powder
  • 20gm chopped brown onion
  • 5gm chopped mint leaves


Mix all ingredients in a bowl and set aside for 30 minutes.

Skewer the kebabs onto oiled skewers and grill or roast until the outside is nicely browned. Baste frequently with oil while grilling.

Once the kebabs are cooked, remove to a serving platter over Kashmiri naan with onion rings, fresh coriander leaves and lemon wedges.

Serve along with Walnut yoghurt dip.

Walnut yoghurt dip


  • 10gm walnut
  • 50gm hung curd
  • 5gm chopped mint leaves           
  • 10gm chopped brown onion      
  • 15gm fresh cream           
  • 5gm coriander leaves
  • 5gm sugar
  • Salt to taste


Grind the above ingredients in a blender and serve with Kashmiri Kebab.

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