KABAB RECIPES

SEEKH KABAB RECIPE

Seekh Kabab Ingredients:

Well Ground Lamb - 900 gms,
Finely Chopped onions - 1 cup
Minced Garlic - 1/4 cup
Finely Chopped Ginger - 1 inch
Ground Cumin Powder - 1 tablespoon
Ground Coriander - 1 tablespoon
Ground Cloves - 1/2 teaspoon
Ground Cinnamon - 1 teaspoon
Ground Lal Mirch Powder - 1 teaspoon
Lime Juice - 1 tablespoon
Salt - 1-1/2 teaspoon
Bamboo Skewers (water soaked): 10

Method:

Mix all the ingredients together and squeeze like dough. Leave it to rest for two hours. Pinch about 4 ounces off the mixture.Cover the Bamboo skewer with the mixture about 1/4" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F.Bake for 25 minutes. Serve hot.


SHAMI KABAB RECIPE

Shami Kabab Ingredients:

Well minced Mutton - 500 gms,
Eggs - 2 Nos.,
Chopped Onion (1meduim sized),
Green Chilly (chopped) - 5 Nos.,
Bengal Gram (channa) - soaked overnight,
Garlic - 10 pods,
Cumin Seed (Jeera) - 1 tsp,
Cardamoms - 4 Nos.,
Cinnamon (Tuj/Dalchini) - 1 inch long piece,
Ginger (Adrak) - 1 inch long piece,
Pepper Corns (Kalimirchi) - 6 Nos.,
Red Chillies - 4 Nos.,
Clarified Butter (Ghee)

Method:

Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare uniform dough and add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.


CHICKEN KABAB RECIPE

Chicken Kabab Ingredients:

Skinless boneless chicken - 900gms,
Fresh lemon juice - 1/4 cup,
Plain yogurt - 1/4 Cup,
Garlic cloves, minced - 4 nos.,
Coriander Powder - 1 1/2 tablespoons,
Butter, melted - 2 tablespoons (1/4 stick),
Ground cumin - 2 teaspoons,
Ground turmeric - 1 teaspoon,
Salt - 1/2 teaspoon,
Cayenne - 1/2,
Ground ginger - 1/8 teaspoon,
6 to 8 inch bamboo skewers, soaked in water 30 minutes - 12 nos

Method:

Cut chicken breasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread chicken onto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.


EGG KABAB RECIPE

Egg Kabab Ingredients:

Skinless boneless Egg- 900gms,
Fresh lemon juice - 1/4 cup,
Plain yogurt - 1/4 Cup,
Garlic cloves, minced - 4 nos.,
Coriander Powder - 1 1/2 tablespoons,
Butter, melted - 2 tablespoons (1/4 stick),
Ground cumin - 2 teaspoons,
Ground turmeric - 1 teaspoon,
Salt - 1/2 teaspoon,
Cayenne - 1/2,
Ground ginger - 1/8 teaspoon,
6 to 8 inch bamboo skewers, soaked in water 30 minutes - 12 nos.

Method:

Cut Eggbreasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread Eggonto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.


HARA BHARA KABAB RECIPE

Hara Bhara Kabab Ingredients:

3 or 4 medium sized boiled potatoes,
Three fourth of cup of boiled green peas,
100 gms of spinach,
2 tb sp of chopped green coriander,
1 tb sp of chopped green chillies,
1 tb sp of chopped ginger,
1 tb sp of chaat-masala,
Required amount of salt to taste,
2 tb sp corn flour (cornstarch),
Oil for deep-frying - 1 small cup


Method:

Peel and grate boiled potatoes.Mash the boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water and finely chop.Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat-masala and salt. Add corn flour for binding.Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.Heat oil in a frying pan Deep-fry the tikkis in hot oil for three to four minutes.Hara Bhara Kabab can be made on a tawa too. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more corn flour/cornstarch for binding.


BEEF KABAB RECIPE

Beef Kabab Ingredients:

Minced Beef (Keema) - 1 kg ,
5 Spring Onions,
4 Green Chillies (Hari Mirch) (or to taste),
3 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped) ,
2 tsp. Dry Pomegranate Seeds (Anardaana) (crushed),
2 tbsp. Coriander Seeds (Saabut Dhania) (crushed),
2 tsp. Chaat Masala,
2 tsp. Garam Masala Powder,
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) ,
Salt (to taste)

Method:

Finely chop the spring onions and green chillies. Put minced meat in a bowl, combine all ingredients and mix well. Make sure all ingredients are well blended with the meat. Refrigerate for minimum an hour. Light charcoal and wait for it to get a layer of ash on top. (This will reduce the temperature of the fire.) Make large balls out of the mixture and mold them on to kabab skewers. Put skewers on fire. Grill until it is brown on all sides and well cooked.


SAMAK KABAB RECIPE

Samak Kabab Ingredients:

2 lbs. fish (swordfish, halibut, or salmon),
1/3 cup olive oil,
3/4 cup lemon juice,
1 teaspoon dill,
1 tablespoon white vinegar,
1 cucumber,
1 medium onion,
2 red peppers,
1 pint cherry tomatoes

Method:

2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch cubes. Set aside. Mix olive oil, lemon juice, dill, and vinegar to make marinade.Pour marinade into large freezer bag and add fish. Make sure fish is well covered by marinade. Place freezer bag in the refrigerator for two hours.While fish is marinating, chop vegetables. Half the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eights. Cut red pepper into 1/3 chunks. Set aside.Take away fish from marinade. Discard marinade. Assemble kebabs according to taste. Many people like to do a vegetable them meat combination. This is entirely a matter of personal choice. It really does not affect the cooking. If you are using steel skewers, be sure to put a light coat of oil before adding the fish and vegetables. They will slide off much easier. Spray the grill lightly with cooking oil and place the fish kebabs on the grill. Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.