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Burrah (Lamb Kebab)
About This Dish
Burrah is a bold & flavourful lamb kebab made using bone-in lamb chops. The lamb is marinated in a lush blend of yoghurt, Kashmiri chilli, and gentle spices, which softens the meat while adding a smoky yet aromatic warmth. Once grilled over an open flame or in a tandoor, the lamb develops a crisp, charred exterior while staying juicy and tender inside—the perfect combination.
This kebab is all about balance—the spice is present but never overpowering, the smokiness lingers gently, and the meat holds onto a rich succulence. It’s hearty & deeply satisfying. Often served with Roomali roti, naan, or green salad, Burrah Kebab delivers a taste of traditional Indian barbecue—elevated using high-quality lamb and time-honoured technique.
History & Tradition
Burrah Kebab traces its roots back to the royal kitchens of the Mughal era in North India. The name “Burrah” comes from the Urdu word for “big,” referring to the large cuts of lamb chops traditionally used in this preparation.
Unlike many skewered kebabs, Burrah is left on the bone & grilled whole in a tandoor, or over charcoal to enhance its flavour. The use of Kashmiri chilli—a spice known more for its vibrant colour than its heat—adds a signature reddish hue without overwhelming spice, which was favoured in many Mughlai recipes.
Over time, Burrah Kebab became a mainstay in Punjabi and North Indian cuisine, known for its rich marinade, smoky profile, and melt-in-your-mouth tenderness. It remains a classic in Indian barbecue and tandoori cooking.
What Makes It Special
What sets Burrah Kebab apart is its simplicity combined with the depth in its flavour. It doesn’t rely on a complex spice mix—instead, the slow marination and expert grilling do the heavy lifting. The yoghurt tenderizes the meat, while the Kashmiri chilli and spices bring a warmth that builds gradually with each bite.
Unlike minced meat kebabs, the whole lamb chop adds both flavour and texture, offering a satisfying chew and a unique, rich, bone-in taste. The result is smoky, juicy, and fragrant—ideal for those who want to experience the full potential of Indian-style grilled meat.
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Arjun Saini
The Burrah kebab was incredibly flavorful—perfectly grilled lamb that was tender inside with just the right amount of char outside. The marinade was spot on, not too spicy but packed with depth. This is the kind of dish that makes you appreciate slow marination and traditional techniques. It felt like something straight from a Mughal kitchen.
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Oliver Harris
These lamb chops were a real standout. Juicy, smoky, and full of flavour without being overly spicy. You could tell the meat had been marinated properly. The char on the outside gave it such a nice finish. It paired brilliantly with naan and mint chutney. Definitely ordering again next time I visit.
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Laura Jenkins
I was blown away by the tenderness of the Burrah kebab. Each bite was juicy and packed with flavour, and the smoky grill taste really elevated it. It was hearty but not heavy, and the spices were warm rather than hot. This is one of those dishes you remember long after the meal ends.
FAQs
A. Not intensely. It features Kashmiri chilli, which gives warmth and colour but keeps the spice level balanced and crowd-friendly.
A. At BKC London, we use bone-in lamb chops—ideal for holding onto juices and picking up deep smoky flavour from the grill or tandoor.
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