Kebab

Bihari Kebab - II

May 20, 2020
Barbecue, Regional
Kebab, Non-Vegetarian, Grill, Bihari

Smoky, spicy, and melt-in-the-mouth — Bihari Kebab is a dish steeped in North Indian heritage. Traditionally cooked on open flames, the key lies in its deeply aromatic marinade and mustard oil magic.

Ingredients #

  • Chicken / Lamb / Beef – 1 kg (cut in long strips)
  • Papaya – (optional, for tenderising lamb or beef)
  • Onion – 2
  • Ginger & Garlic paste – 2 tbsp
  • Cumin seeds – 1 tsp
  • Black pepper – 1 tsp
  • Garam masala (or meat masala) – to taste
    (Garam masala includes green cardamom, black cardamom, clove, nutmeg/jayphal, mace/javitri, cinnamon stick)
  • Khas khas (poppy seeds) – 1 tbsp
  • Red chilli (whole) – 2
  • Yoghurt – ½ cup
  • Bhuna besan (roasted gram flour) – 1 tbsp
  • Mustard oil – as needed
  • Salt – to taste

Method #

  1. Dry roast cumin seeds, black pepper, and garam masala spices in a pan for about a minute. Grind to a fine powder.
  2. Separately grind onion, ginger, garlic, khas khas, and red chilli into a smooth paste.
  3. In a large bowl, mix the ground spices and paste with yoghurt, bhuna besan, salt, and mustard oil.
  4. Add meat strips to the marinade.
    • If using lamb or beef, add mashed raw papaya for tenderness.
  5. Let marinate:
    • Chicken – 1.5 hours
    • Lamb – 2 hours
    • Beef – 2+ hours
  6. Cook over a pan (covered) or grill in the oven/barbecue until cooked through and nicely charred.

Serve hot with paratha or mint chutney for the full Bihari experience.

Galawati Kebab

October 10, 2016
Recipes, Non-Vegetarian
Kebab, Awadhi, Indian, Non-Vegetarian, Meat

Galawati Kebab #

Melt-in-your-mouth kebabs from the Awadhi table! Try this aromatic and flavoursome Galawati Kebab recipe (also called Galouti Kebab), originally created for Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth but not his passion for meat.

Traditionally made using finely minced meat, unripe papaya and a mix of exotic spices, Galawati Kebabs are famous for their soft texture and luxurious aroma.

Ingredients #

For the meat mixture: #

  • ½ kg finely minced meat (lamb, mutton, veal or beef)
  • 3–4 tbsp raw papaya paste
  • 1 medium onion (finely chopped)
  • 1 tbsp ginger garlic paste
  • 2 tbsp Kashmiri red chilli powder
  • 2 tbsp roasted chickpea flour (besan)
  • 2–3 strands of saffron (soaked in 2 tbsp warm milk)
  • 1 tbsp rose water
  • 1 tbsp kewra water
  • 1 tbsp milk powder
  • Salt to taste
  • Desi ghee – for frying

For the Galawat Spice Mix: #

  • ½ tsp cumin seeds (jeera)
  • 1 inch cinnamon stick
  • 4 cloves (laung)
  • 4 green cardamoms (choti elaichi)
  • 2–3 black cardamoms (badi elaichi)
  • 4 black peppercorns (kali mirch)
  • ¼ tsp mace (javitri)
  • Pinch of nutmeg (jaifal)
  • 1 tsp poppy seeds (khas khas)
  • ½ tsp mustard seeds (rai)
  • 2 bay leaves

For Dum (smoking): #

  • 1 piece of coal
  • 3 cloves
  • 2 green cardamoms

Recipe #

  1. Marinate the Meat:
    Clean and deseed papaya, make a paste. Mix papaya paste into minced meat and marinate for 2 hours.

Seekh Kebab Barbecue

April 15, 2015
Recipes, Main Courses
Barbecue, Kebab, Grilled, Lamb

Seekh Kebab is a classic South Asian barbecue dish made from spiced minced lamb, shaped onto skewers and grilled to perfection. This recipe combines aromatic spices with fresh herbs to create juicy, flavorful kebabs ideal for outdoor grilling or a smoky indoor barbecue.

Ingredients #

  • 1 kg lamb mince
  • 1 onion (finely sliced)
  • 3 green chillies (finely sliced)
  • 7 coriander leaves (roughly chopped)
  • 1 tbsp ginger (peeled and finely grated)
  • 5 garlic cloves (peeled and finely grated)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper
  • 1 tbsp mustard oil
  • 1½ tbsp salt (or to taste)
  • 1 lemon

Recipe #

  1. Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
  2. Crush the toasted spices using a mortar and pestle.
  3. In a large bowl, combine the lamb mince with onion, green chillies, coriander leaves, ginger, garlic, crushed spices, salt, and mustard oil. Mix thoroughly.
  4. Marinate the mixture for 2 hours in the fridge.
  5. Preheat the barbecue.
  6. Shape the mince mixture into round balls, thread them onto skewers, and flatten around the skewer to form the seekh kebabs.
  7. Grill the kebabs on the barbecue until cooked through and slightly charred.
  8. Remove the kebabs from the skewers and immediately squeeze 3-5 drops of lemon juice on each to enhance the flavor.

Note: 1 kg of lamb mince will make approximately 18-20 seekh kebabs.

Kathi Roll

February 23, 2016
Recipes, Main-Course
Indian, Kebab, Wrap, Street Food

Ingredients #

For the Lamb Marinade #

  • Lamb - 500 grams (boneless, cut into cubes)
  • Lime juice - 2 tablespoons
  • Chilli flakes - 1 teaspoon
  • Garam masala - 1/2 teaspoon
  • Ground cumin - 1/2 teaspoon
  • Ground black pepper - 1/4 teaspoon
  • Salt - 1/2 teaspoon (or to taste)
  • Oil - 2 tablespoons

Wrap #

  • Parathas, chapatti or other flatbread - 6
  • Eggs - 6 large
  • Coriander - 2 tablespoons (chopped)
  • Vegetable oil - 2 tablespoons

Salad #

  • Red onions - 2 (halved and very thinly sliced)
  • Green chillies - 2 (finely chopped)
  • White vinegar or lime juice - 3-4 tablespoons
  • Salt - 1/2 teaspoon (or to taste)
  • Coriander - 2 tablespoons (chopped)

Recipe #

Rinse the meat in cold water. Add the rest of the marinade ingredients and mix well. Set aside in the fridge for at least an hour or overnight to marinate.