...Kabab/Grill Recipes...
Bihari Kabab
Beef Steak marinated and braised
in Papaya, Onions, and Spices.
INGREDIENTS;
2 kilograms of Beef Pasanda (thin sliced about 2 - 3 inches wide 4 inches long)
3 medium Onions (peeled and pureed to a paste)
2 more medium Onions (sliced, fried brown and hand crushed) (or you may use ready-fried onions)
1 small Raw Papaya (Kacha Papita) (grinded)
2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
2 tsp. of Coriander Powder (Pisa Dhania)
2 tsp. of Garam Masala Powder
Salt (to taste)
1 cup of Plain Yogurt
4 tbsp. of Mustard Oil
METHOD;
1) Mix well all the above ingredients and the beef with your hand. Leave to marinate for about 6-8 hours in the refrigerator.
2) Put the meat in skewers (folded in layers). Close held together.
3) Put the meat over heated charcoal turning it regularly until meat is barbequed from all sides.
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Chapli Kabab
Flat Kababs made with a blend of
Ground Beef, Onion, Tomato, Green
Chillies, Pomegranate, and Spices.
INGREDIENTS;
1 kilogram of Beef (Keema) (finely minced)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)
½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
1 tsp. Coriander (Dhania) (coarsely ground and roasted)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
4 Green Chillies (Hari Mirch) (finely chopped)
1 medium Onion (finely sliced)
4 Tomatoes (finely chopped)
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania)
Salt (to taste)
1 Egg
½ cup Dalda Oil or any Cooking Oil
METHOD;
Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.
