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.
Beef Bihari Kabab is a mouthwatering BBQ dish. Marinated beef with spices and cooked on charcoal gives an ultimate taste to tongue. This is a warming dish for out door cooking and BBQ night. This recipe calls for undercut part of beef, 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. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.
Serve with imli chutney, sliced onions, paratha or naan.
Ingredients
1 ½ kg. beef chunk/veal 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. cinnamon powder
1 tsp. nutmeg 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 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. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.
3. 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.
4. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
5. 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.
Ingredients
1/2 kg beef pasanday (filets)
2 tbs unripe papaya (grinded)
1 tsp ginger paste
1 tsp garlic paste
2 tbs yogurt
1 tsp chili powder
1 tbs oil.
Salt to taste
Method
- Mix together all the spices and yogurt and papaya and coat the beef with it.
- Leave to marinate for 5-6 hours preferably overnight.
- Then barbeque over charcoal or you can bake it in an oven.
