Recipes for kabab
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Sponsored Links:How to make Bihari Kabab
Bihari Kabab Ingredients:
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Bihari Kabab Recipe
1 kg very tender beef cut into 1″ thick strips
- 2 large onions sliced
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 cup yoghurt
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- 2 tsp cumin powder
- 2 tsps coriander powder
- 1 tsp freshly ground pepper
- 1/2 tsp red chilli powder
- 1/2 tsp star anise powder
- 1/2 tsp mace powder
- 2 tbsps raw papaya paste
- Salt to taste
How to make Bihari Kabab
- Fry the onions in the oil till soft. Drain on paper towels and grind to a smooth paste.
- Mix the onion paste, all the spices with the yoghurt and add the beef strips to this mix. Add salt to taste and set aside for 8-10 hours in the refrigerator.
- Add the raw papaya paste to the yoghurt and beef mix about 1 hour before you are ready to cook the kabab.
- Thread 8-10 beef strips onto each skewer and grill till cooked.
- Serve immediately with piping hot Naans (tandoor-cooked Indian flatbread).
- Chicken Afghani Kebab is ready to serve.
Chicken Afghani Kebab Recipe
Chicken Afghani Kebab Ingredients
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Chicken Afghani Kebab Recipe
1 cup yoghurt shopping list
- 1 1/2 tsp salt shopping list
- 1/2 tsp Ground red or black pepper shopping list
- 3 cl garlic, finely minced shopping list
- 1 1/2 lb skinless chicken breast fillets. cut into kebab sized pieces. shopping list
- Flatbread such as lavash,pita or flour tortillas shopping list
- 3 x tomatoes, sliced shopping list
- 2 x onions, sliced shopping list
- 1 x lettuce shopping list
- cilantro to taste shopping list
- 2 x lemons or 4 limes, quartered shopping list
How to make Chicken Afghani Kebab
- Mix yogurt, salt, pepper and garlic in a bowl.
- Mix chicken with yogurt and marinate 1 to 2 hours at room temperature,or up to 2 days refrigerated.
- Thread chicken on skewers and grill over barbecue.
- Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them.
- top with tomato. lettuce, onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing.
- Chicken Afghani Kebab is ready to serve.
Time : 20 min
Grilled Kebabs Recipe
Grilled Kebabs Ingredients:
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Grilled Kebabs Recipe
1 pound ground beef
- 1 large onion, cut into 1 inch chunks
- 1 large red or yellow bell pepper, cut into 1 inch chunks
- 1/2 cup dried bread crumbs
- 1/4 cup milk
- 1/3 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
How to make Grilled Kebabs
- Preheat grill for medium-high heat. Combine bread crumbs and milk in a small bowl. Let mixture sit for 5 minutes then squeeze out milk from bred crumbs. Combine beef, cheese, garlic, herbs, salt, pepper, and eggs in a large bowl. Add bread crumbs and blend well. Shape ground beef mixture into 16-18 meatballs, about 1 1/2 inches around. Skewer one meatball at a time alternating with pieces of onion and bell pepper. Place kebabs on a lightly oiled grill grate and allow to cook for 10 minutes, rotating every 2-3 minutes. Remove from heat and serve.
- Grilled Kebabs is ready to serve.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Tikaa Kabab Recipe
Tikaa Kabab Ingredients:
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Tikaa Kabab Recipe
1 lb. boneless mutton or chicken cut into cubes
- 2 tsp ginger-garlic paste
- 2 tsp cumin powder
- 1 tsp roasted cumin powder
- 1/4 tsp black pepper powder
- 1/2 cup curd
- 1 tbsp vinegar
- 1/2 tsp red chilli powder
- 1 tsp. garam masala
- Salt to taste
- 2 tbsp ghee
- 6 black pepper
- 5 green cardamom,coarsely ground
- Juice of 2 limes
How to make Tikaa Kabab
- Mix ginger and garlic and all spices in yogurt and marinate the meat
- Dip the meat in ghee and arrange the pieces on skewers
- Roast, grill or bake for 15-20 minutes, turning from time to time.
- Now baste with lime juice and sprinkle black pepper
- and cardamom powder and roast for another five minutes.
- Serve hot with sliced onion and sauce.
- Tikaa Kabab is ready to serve.
Kabab Paratha Rolls Recipe
Kabab Paratha Rolls Ingredients:
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Kabab Paratha Rolls Recipe
Minced meat 1/2 kg
- Onion 2 small chopped
- Ginger/garlic1+1tsp
- Salt 1 tsp
- Green chilies chopped
- Garam masala 1/2 tsp
- Zeera 1/2 tsp
- Red chopped chilies 1 tsp
How to make Kabab Paratha Rolls
- Marinate with all given ingredients make kababs and bake for 30 mint at 200 degree (C) , dum for charcoal and deep it aside. Make paratha and fill it with kabab, onion rings and imeeli chutney. Roll out the paratha , serve it with green chutney.
- Kabab Paratha Rolls is ready to serve.
Cauliflower Kabab Recipe
Cauliflower Kabab ingredients
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Cauliflower Kabab
1 cup Bengal gram dhal
- 1 Cauliflower
- 6 slice bread
- 1/4 cup Finely cut onions
- 1tbsp Chopped coriander leaves
- 2 tbsp Bengal gram flour
- Salt – as required
- 2 tbsp Fine bread crumbs
- 2 tbsp Cumin seeds
- 2 tbsp Poppy seeds
- 2 Cardamom
- 2 flakes Garlic
- 2 Cloves
- 7 Red chilles
- Oil for frying
How to make Cauliflower Kabab
- Wash and cut cauliflower into big flowerettes.
- Arrange with a sieve and stream for 3 minutes in cooker
- Cook dhal in enough water till one whistle sound.
- Drain water completely.
- Dry roast poppy and cumin separately.
- Grind it as well as red chilles, garlic, cardamom and cloves with minimum water possible.
- You can add dhal, cauliflower and grind coarsely.
- Heat oil inside a pan and fry onions till crisp.
- Add ground masala paste and fry till moisture dries up.
- Dip bread slices in water and sqeeze immediately to remove water. Add salt, chopped coriander, bengal gram flour to the paste.
- Knead well and shape into kababs.
- Apply oil to skewers and shape a thin layer of paste on top.
- Top with little butter and bake in pre heated oven till brown.
- Slice into Three or four pieces.
- Cauliflower Kabab is ready to serve hot with vinegar onions.
Bottle Gourd Kabab Recipe
Bottle Gourd Kabab Ingredients
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Bottle Gourd Kabab
2 cup Grated bottle guord (heaped)
- 3/4 cup Benga gram dhal
- 1 tbsp Ginger (cut into strips)
- 2 tbsp Finely cut onions
- 1 tbsp Chopped coriander leaves
- Salt to taste
- 1/2 tbsp Garam Masala powder
- Oil for deep fry
GRIND TO PASTE :
- 2 flakes Garlic
- 1/4 inch piece Ginger
- 7 Green chilles
How to make Bottle Gourd Kababs
- Wash dhall and take in any vessel with grated gourd and ginger strips.
- Place the vessel in pressure cooker and cook till one sound.
- To dry excess moisture after food preparation dry roast this in the pan for few minutes (without oil).
- Mill coarsely and then mix salt, coriander leaves, garam masala, onions and ground insert.
- Make lemon sized balls and shape like palms.
- Deep fry in hot oil till crisp.
- Bottle Gourd Kabab is ready to serve.
How to make Chapli kabab Recipe
Chapli kabab Ingredients:
Chapli kabab Recipe
- 1/2 kilo finely minced beef
- 1 medium sized onion chopped
- Salt according to taste
- 1 tsp ginger paste
- 1 tsp crushed zeera
- 1 tbs crushed whole dried red chilies
- 1 tsp crushed dhunia seed
- Small pieces of an omlette made with 2 eggs with a little salt and black pepper
- 1 tsp anardana
- 2-3 green chilies chopped
- 1/2 cup of fresh dhunia leaves
- 1 large tomato
- 1 tsp lemon juice or vinegar
- 200 gms Makai ka atta (Corn meal) (do not use cornflour)
- 1 small onion sliced and fried till brown
How to make Chapli kabab:
- Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours.
- Then make into flat patties and fry in a little oil.
- Makes about 6 kebabs.
Mughlai Kebab Recipe
Mughlai Kebab Ingredients:
Mughlai Kebab Recipe
- 500 gms Lamb Mince(Keema)
- Brown Color
- 3/4 tsp Garam Masala
- 1 tsp Garlic (Lasun) paste
- 1 tblsp Raw Papaya Paste
- 1 tsp Ginger (Adrak) Paste
- 2 tblsp Cashewnut (Kaju)
- 2 tsp thick Cream (Malai)
- 2 Onion (Pyaj)
- 2 tsp Carom Seeds / Thyme (Ajwain)
- 2 tsp Dried Mango Powder (Amchoor)
- 2 tblsp Rock Salt (Kala Namak)
- 3 tblsp Cumin Seed (Jeera)
- 1 tblsp Dry Ginger (Saunth)
- 1 tsp Black Pepper (Kali Mirch)
- 1/2 tsp Nutmeg Powder(Jaiphal)
How to make seekh kabab:
- Wash the keema and put in a strainer and gently press to squeezeout all the water.
- Mix all the ingredients to the keema and knead well.
- Keep aside for 1 hour.
- Heat a gas oven or an electric oven with the skewers.
- Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
- Press the mince on to a hot skewer.
- The keema will immediately stick to the hot skewer.
- Repeat with left over mince on all the other skewers.
- Place the skewers in the oven.
- Keep rotating the skewers occasionally.
- When cooked, gently remove the kababs from the skewers with the help of a napkin.
- Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
- To serve sprinkle some chat masala and lemon juice on the kababs.
Murg Malai Kabab Recipe
Murg Malai Kabab Ingredients:
Murg Malai Kabab Recipe
- Chicken – 800 gms, boneless
- Fresh cream – 2 tbsp
- Egg – 1, lightly beaten
- Green chillies – 4, finely chopped
- Coriander leaves – 2 tbsp, finely chopped
- Mace and nutmeg powder – 1/2 tsp
- White pepper powder – 1 tsp
- Ginger and garlic paste – 1 tbsp each
- Grated cheese (optional) – 1 tbsp
- Lemon juice – 1 tbsp
- Butter as required for basting
- Salt as per taste
For garnishing:
- Onion rings as required (finely cut)
- Lemon wedges as required
How to make Murg Malai Kabab:
- Make fine incisions to the chicken pieces.
- Make a smooth paste of all the ingredients except the lemon juice and apply to the pieces thoroughly and refrigerate, preferably overnight or at least for 3 hours.
- Skewer the chicken pieces and properly coat with butter and cook over a pre-heated oven for about 15 minutes or till the chicken is tender.
- Garnish with onion rings and lemon wedges.
- Serve hot with a sprinle of lemon juice and green chutney.
