Kebab is one of the easiest and most versatile taste full grilled or fried dish. kebabs are the favorite family-friendly dinner and now a days it has been an ideal dish to make any occasion most remarkable specially during bakra eid or eid ul adha every one are making some different sort of Reshmi Kabab with friends and family gathering. So here we are with 5 best kebab recipes which we think that you should try on this eid ul adha occasion.
1.Seekh Kababs:
Kebabs made from minced mutton and chicken meat. Full of flavor, these kebabs are perfect as a starter for a dinner party.
Ingredients
Qeema (Beaf):1 KG
Cookig Oil:2 cup
Chpped Onion:1Cup
Ginger Paste:1.5Tbsp
Garlic Paste:1.5Tbsp
Eggs:4
Bread:2 slices
Green Chili:4 Pcs
Salt: To Taste
Black Pepper:1Tsp
Red Chilli Powder:1Tbsp
Tomatoes:4Pcs
Corn Flour:3Tbsp
Method
First of all qeemay ko achi tarah chopper mei chopp kar lain then iss mei chopped onion,Ginger paste(adrak jka paste), 2 Fry anday(2 Fried eggs),2 kachay anday(2 Uncooked eggs),Garlic paste(Lehsin ka paste),Hari mirch,Surkh mirch powder,Namak,Garam Masala,Or 2 slices ko 1sec k liye pani mei bhigo kar nachoor lain,1tbsp Corn flour dal ko isko hathun ki madad se khoob achi tarah mix karain itna mix karain k sara material yak.jaa hojaye.
Fir iss material ko chapli kabab ki shape dain.APka lkabab at least app k hand k size jitna ho or katay hoay tomato ka 1,1 piece,1,1 kabab mei penetrate kar dain.
In kababs ko jis plate mei rakhna hai uss plate mei pehlay se he corn flour chirk lain.
Ab Frying pan mei oil daal k garam kar lain jab oil achi tarah garam hop to kabab ko dal kar dhemi anch par fryu krain,or chmchay ki madad se oil kabab par daltay jayen jesay k fried egg karnay k liye daltay hain.
Sab kababs ko aik he tareekay se fry karna hai.
2.Chapli Kabab :
Chapli kabab recipe is one of the popular kebabs of Pakistan. It is made up of minced meat along with tomatoes, masala and it can be grilled or pan fried.
Ingredients
Beef Minced-1 kg
Coriander Seeds-1 tbsp
White Cumin-1 tbsp (bhuna hoa pisa hoa)
Pomegranate Seeds – 2 tbsp (garam pani main bhigo kar thick paste banalain)
Egg-1
Red Pepper-1/2 tbsp (powder)
Corn Flour-2 tbsp
Red Chili-1/2 tbsp (powder)
Crushed Red Pepper-1/2 tbsp
Crushed Black Pepper-1 tsp
Mint-1/2 bunch (chopped)
Tomato-2 (cut in to circle shape)
Oil,ghee-as required
Salt-to taste
Method
Take minced put coriander seed, cumin, pomegranate seeds, egg and all the ingredients except tomato.
Mix it well and leave it in a fridge for half an hour.
After that take frying pan heat up oil in it always remember that never ever deep fry chapli kabab.
Now cut slices of tomato, take a minced and put tomato slice in it and cover it.
Now fry chapli kabab and serve it with raita, chatni and naan.
3.Bihari Kabab :
Bihari kabab / grill is one of the most popular dishes in Pakistan and north India, especially when its Eid time. Bihari kababs are spicy, juicy and tender BBQ item.
Ingredients
1) kilograms beef pasanda (thin sliced)
2) teaspoons coriander powder
3) teaspoon red pepper powder
4) teaspoons garam masala powd
5) medium onions paste
6) tablespoon mustard oil
7) cup yogurt
8) medium onion sliced
9) As per taste salt
10) scopes papaya (raw ) ground
Method
1. When you buy Pasandas get them thin sliced about 2- 3inches wide 4 inches in length.
2. Two medium onions that you have sliced should be fried brown and crushed by hand.
3. Now mix well all the above ingredients and the beef with your hand.
4.leave to marinate for about 6-8 hrs in the fridge.
5. Then put the meat in the skewers( folded in layers).
6. Close held together.put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides.
7. Serve it hot with paratha and raita.
4.Malai kabab:
malai kebab are exceptionally scrumptious Hyderabadi kebabs prepared with meat pieces rather than meat mince. Raw papaya wonderfully tenderizes the meat while coal smoke gives it an exceptional flavor.
Ingredients:
Undercut ( Cut Long ) … ½ kg
Ginger Garlic ( Paste ) … 1 tsp
Ripe Papaya ( Grinded ) … 1 tbsp
Green Chilies … 1 tsp
Coriander Leaves … 2 tbsp
Mint Leaves … 12
Salt … 1 tsp
Fresh Cream … ½ Cup
Eggs … 2
Wheat Flour … As Required
Oil for Frying … As Required
Chicken Malai Kebabs Recipe Cooking Steps
Step 1:
Grind green chili, mint and coriander leaves together.
Step 2:
Marinate undercut for one full hour with grinned green Masala, ginger, garlic, papaya, salt and fresh cream.
Step 3:
Shape into kebabs and sew into shashlik sticks.
Step 4:
After sewing kebabs; press with light hands.
Step 5:
Now roll kebabs into wheat flour; coat beaten egg and place aside.
Step 6:
Heat a cup of oil in a frying pan and shallow fry malai kebab for 10 minutes over low flame.
Step 7:
Dish out delicious malai kebabs in a platter; garnish with lettuce and serve.
5.Shami kebab :
Shami kebab, or shami tikka, is a popular Afghan and Indian variety of kebab, also found in Pakistani cuisine. Traditionally shami kebabs are made using spices minced meat.
Ingredients
Chicken 1 kg (large pieces or you can also use boneless)
Water 3 cups
Bengal gram lentil (dal chana) 300g (washed and soaked)
Onios 2 (sliced)
Garlic 1 pod
Salt to taste
Red chili powder 2 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Green chilies 8 (finely chopped)
Green coriander ½ bunch (finely chopped)
Garam masala powder 1 tsp
Eggs 2 (beaten)
Oil for frying
Instructions
Pour 3 cups of water in a pan; add chicken, gram lentil, onions, garlic, red chili powder and salt. When chicken is half tender, add coriander powder and cumin powder and cook until completely done.
The mixture is just about dry, there should be little moisture. Check spices and adjust seasoning.
Remove from heat. Let it cool. (Discard bones if chicken is with bones)
Grind in a food processor until smooth.
Now add garam masala powder, chopped coriander and green chilies in it. Mix it well with hands.
Leave covered in the fridge for an hour or two to set a little.
Make flat kebab.
Add just enough oil in frying pan to cover the surface. Dip the kebabs with the egg. Add 3 to 4 kebabs at a time and fry on medium low heat until brown and crisp from both sides.
Serve with tomato ketchup or chili garlic sauce.
Notes
You can also freeze these kebabs before frying for 2-3 weeks in a plastic box. Layer kebab then lay cling film, repeat layering and place in freezer.
When you want to fry, just take out from freezer, dip in egg and fry.
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