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Pasanda Kabab Recipe

Pasanda Kabab Ingredients:

  • A slab of lean meat 450 gm
  • Butter for basting
  • Black peppercorns 16
  • Cardamoms 5
  • Cloves 5
  • Coconut, desiccated 30 gm/2 tbs
  • Cumin (jeera) seeds 5 gm/1 tsp
  • Garlic, chopped 10 cloves
  • Ginger, chopped 15 gm/2” piece
  • Kachri (tenderizer) 5gm/1 tsp
  • or
  • Nutmeg (jaiphal) powder 1.25 gm/ ¼ tsp
  • Onions, chopped 60 gm/ ¼ cup
  • Poppy seeds (khus khus) 5 gm/1 tsp
  • Raw papaya paste 7.5 gm/1 ½ tsp
  • Red chilli powder 5 gm/1 tsp
  • Salt to taste
  • Yogurt 180 gm/ 2/3 cup

How to make Pasanda Kabab Recipe

  • Cut meat into slices 3 ½ inches long.
  • 1 ¼ inches wide and three-fourths of an inch thick.
  • Cut the slice into half without cutting through.
  • Leaving a join at the end.
  • Open the cut halves to make a single strip, approximately 6 inches long. Beat the joints with the back of a knife to flatten them a bit.
  • In a mixer blend together cloves, cardamoms, papaya or kachri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
  • Add red chilli powder and salt.
  • Coat the strips with this mixture and leave to marinade for 3 hours.
  • Weave the skewer in and out of the meat strips at 4 points, at regular intervals.
  • The meat will resemble a wavy line, with the skewer running through its centre.
  • Roast over an open charcoal fire or barbeque for 10 minutes.
  • When one side is cooked, baste with butter and roast again for 3-5 minutes.

Prep Time: 3 ½ hours, Cooking: 15 minutes
To Serve: Serve as a salad with sliced onions, green chillies and finely cut mint leaves.

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