Bihari Kabab

This is a truly melt in mouth kind of kabab !! Though Sheekh kababs are authentically made with mince meat, but you can use any other boneless cut as well. Just marinade it more than 6 hours.

You can substitute chicken for beef but the papaya paste should be eliminated and it should only be marinated with the spices for one hour.

You will need skewers and a grill. If you are using wooden skewers, you may want to soak them in water beforehand so they withstand the heat of the cooking flame.

Ingredients
  1 ½ kg. veal chunk/beef chunk, thinly sliced and pounded
  ¾ cup yogurt
  6 tbsp. finely grated raw papaya with skin
  ¾ cups fried onions
  4 tsp. freshly grated ginger
  4 tsp. chopped garlic
  1 tsp. nutmeg powder
  1 tsp. cinnamon powder
  1 ½ tsp. cumin powder roasted
  2 tsp. paprika powder
  2 tsp. red chillie powder, or to taste
  2 tsp. poppy seeds
  4 tsp. bihari kabab garam masala
  ¾ cup mustard oil (optional)
  Salt to taste
  (Mix in food processor and marinade meat)

Bihari Kabab Garam Masala
(Use coffee grinder to make powder, and store unused portion in tightly sealed jar for future use)
  2 tsp. kabab chini
  2 tsp. fennel
  2 star anise
  4 tsp. whole back peppercorns
  2 cloves
  ½ nutmeg
  1 tsp. mace
  10 green cardamom
  6 black cardamom
  2 tbsp. coriander, whole
  2 tbsp. cumin seeds
  12 dried red chillie

Method
1. Heat a large pan with a heavy base, pour a little oil and heat, set meat chunks on pan, cover and cook for 10-20 minutes, flip and cook for another 10-20 minutes.
2. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
3. Heat coal, sprinkle with oil and set in oven for a few minutes to infuse kababs with smoke from the coal.

Serve with imli chutney, sliced onions, paratha or naan.