Sooley Rajasthani Smokey Kebab

A Royal Delicacy from the Kitchens of Rajasthan

Ingredients (Serves 4–6)

For the Meat

• 1 kg boneless lamb leg or mutton, cut into large cubes
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 tbsp roasted gram flour (besan)
• 200 g thick yogurt
• Salt to taste
• 2 tbsp mustard oil
• Juice of 1 lemon

For Traditional Smoky Flavor

• 1 piece hot charcoal
• 1 tsp ghee

Method

1. Marinate the Meat

1. In a large bowl combine yogurt, ginger-garlic paste, spices, gram flour, mustard oil, lemon juice, and salt.
2. Add the lamb pieces and coat thoroughly.
3. Refrigerate for 6–8 hours or overnight for best flavor.

2. Skewer and Roast

1. Thread the marinated meat onto metal skewers.
2. Roast over a charcoal grill or tandoor at medium-high heat.
3. Turn frequently and baste with melted ghee.
4. Cook for 18–25 minutes until tender and lightly charred.

3. Dhungar (Royal Smoke Infusion)

1. Place the cooked kebabs in a covered vessel.
2. Put a small bowl in the center and place a red-hot charcoal piece inside.
3. Pour ghee over the charcoal and immediately cover.
4. Allow the smoke to infuse for 5–7 minutes.

Traditional Serving

Serve hot with:

• Bajra roti
• Laccha onions
• Mint-coriander chutney
• Roasted green chilies
• Lemon wedges

Chef Avtar Singh Rana’s Note

“Sooley is one of Rajasthan’s oldest royal hunting-style preparations. Slow-cooked over charcoal and infused with aromatic smoke, it delivers a rustic yet regal flavor that captures the essence of Rajput culinary heritage.”

Preparation Time: 8 hours (including marination)
Cooking Time: 25 minutes
Cuisine: Royal Rajasthani Cuisine
Style: Charcoal-Smoked Kebab | Traditional Rajput Delicacy