Shik Kabab

Shik Kabab


Shik Kabab


1. Beef - half a kg 

2. Onion barista - half a cup

3. Sour yogurt - 1/3 cup

4. Coriander powder - 1 teaspoon

5. Fried cumin powder - 1 teaspoon

6. Hot spice powder - half a teaspoon 

7. Nutmeg powder - a little 

8. Jayatri powder - little

9. Salt - to taste

10. Chili powder - to taste

11. Pepper powder - 1/3 teaspoon 

12. Ginger paste - 1 tablespoon

13. Garlic paste - half a tablespoon

14. Raw papaya paste - 3 tablespoons (with peel)

15. Mustard oil - 3 tablespoons 

16. A little mustard oil for frying

Preparation method

Solid meat without bones and fat should be cut two to 3 inches long. Cut the meat thinly. Blend onion barista and sour curd together and add the mixture to the meat. Mix the meat well with all the spices including oil. Cover the meat with the spice mixture and keep it in the fridge for 18 to 24 hours. Soak the stick in the water for 30 minutes. If it is a metal stick instead of a bamboo stick, then there is no need. In the case, apply a little oil to the stick. Stick a piece of meat on a stick. Make a hole in the meat, put it in a stick, twist it, and turn it to make the next part. The meat will not come off the stick easily. There is no need to throw away the spices that will survive when the meat is cooked. Heat the mustard oil in a pan. Kabab should be fried in very little oil. When the oil is hot, add the Shik one by one to the pan. This Kabab can also be made in the oven if desired. Bake at 400 degrees Fahrenheit for about 45 to 50 minutes. Spoon the extra spices over the kebabs at this stage. Once one side is fried, fry the other side. When both sides are well fried, take them down. Heat a piece of coal in the middle of the oven. When it is hot, spread a foil paper in the middle of the Shik Kabab pan and place it there. Pour a little oil on the coals and immediately cover the pan with a lid. Leave the Shik Kabab in the smoke coming out of the coal for 5 to 6 minutes. A smoky smell like a hotel can be found from the Kabab. Delicious Shik Kabab was made just like the hotel! Serve hot, with naan bread or parotta.

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