Get 5 best kabab recipes now!

  1. Arabic kafta Kabab

2lbs/1kg approximately – lean ground lamb or beef (or a mix of them)
1 – small onion, finely chopped
1/4 cup – finely chopped parsley
1/4 cup – finely chopped mint leaves (optional)
3 cloves – garlic, peeled and crushed
1 – green chilli, finely chopped
1 – beaten egg
1 tbsp – milk
1 to 2 tbsp – bread crumbs
1 tsp – white pepper
1 tsp – cumin powder
1/2 tsp – coriander powder
Kosher salt to taste
Lemon wedges, parsley leaves, green olives, hummus, pickles and khubz or pita bread on the side
2 tbsp – olive oil

How to Make Arabic Kafta Kebab:

Mix all the ingredients together other than the bread crumbs, milk, eggs, oil and garnishes.
Leave to marinate for 30 minutes.
In a separate bowl, mix the egg, bread crumbs and milk coarsely. Do not mix and mash too much.
Add the egg-crumb mixture into the meat mixture evenly without over-mixing. This gives a semi-crunchy texture to the kebabs.
Shape into 1 inch thick rolls and press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked.
Smear with oil from time to time.
Alternatively, press the roll flat (3-4 cm thick) onto a baking tray or grill pan. Grill on medium heat for 10-15 minutes on both sides,
smearing with oil from time to time.
Place kebabs onto a bed of salad (chopped lettuce, plain or roasted tomatoes and onion rings, pickles, olives, etc.).
Spoon some hummus on the side along with some tempting lemon and khubuz wedges.
Serve with some Laban (Ayran) as a side drink.

2.Mince Meat Sheekh Kabab


1 kg – Mince meat
1 small – Onion, grated
2 cloves – Garlic, crushed
2 tsps – Ground coriander
1/4 tsp – Cumin
1/2 tsp – Ground cloves
Pinch of ground cardamom
Pinch of powdered dry mustard
1 tsp – Salt
1 – Egg, beaten
2 to 3 tbsp – Vegetable oil or butter

How to Make Mince Meat Sheekh Kabab:

Combine minced meat, onion, garlic, coriander, cumin, cloves, cardamoms, mustard, salt and egg.
Mix thoroughly.
Shape into 6 to 8 even sized balls.
Grease broiler pan and put in balls.
Brush with vegetable oil or melted butter and boil until evenly browned.
Serve with wedges of lime.

3. Galawati Kabab:


450 g – mutton mince
2 tbsp – raw papaya paste
Salt to taste
1.5 cups – onion
1/2 tbsp – garlic
1/2 tbsp – ginger
1 tbsp – khoya
1/4 cloves – ground cloves
1/4 tsp – ground cinnamon
1/4 tsp – ground cardamom
1/2 tsp – cayenne pepper
1/2 tsp – pepper powder
1 tsp – kewra
10 – rose petals
2-4 tbsp – besan flour
1/4 cup – ghee

How to Make Galawati Kabab
Marinate the mince along with papaya paste and salt for 2 hours.
Grind the onion, ginger and garlic to a fine paste.
Heat ghee in a pan and saute till it turns brown.
Add the khoya and saute till it turns brown in colour.
Switch off the heat.
Mix the ground powders, rose petals and kewra.
Add the marinated meat and pulse in a grinder till it is well blended.
Sprinkle besan flour and knead to form a soft dough.
Add more besan if required. Cover the mixture and keep for an hour.
Knead well and roll into small balls.
Form cutlets and fry on medium heat till brown on either sides
Serve hot.

4.Handi Gola Kabab:

1/2 kg – mutton mince
1/4 cup – bhuna chana
1 tsp – of all spices
1 tsp – salt
1/4 cup – curd
1 large raw onion, ground
2 tsp – leveled ginger/garlic
To grind:
1 tbsp – papaya
1 tbsp – poppy seeds
1 tbsp – saunf
1 tbsp – coriander seeds
1 tbsp – coconut
4 red chilli

How to Make Handi Gola Kabab
Roast all the ingredients to be ground and grind to a fine paste with chana.
Marinate mince with papaya, salt, ginger/garlic and all the roasted and ground masala.
Leave for an hour or two.
Mix well and refrigerate.
Mix in curd.
Make balls and fry in a little oil.
Let it cook on a slow fire.
Garnish with chopped green chilli, coriander leaves.
Remove on a serving dish.

Lahori Seekh Kabab:
200 g – mutton mince
10 g – deggi mirch
5g – chopped ginger
5 g – chopped green chilli
Salt to taste
10 g – Punjabi masala
5 g – jeera powder
3 g – coarsely ground coriander
15 g – butter
For second masala:
50 g – grated cottage cheese
5 g – red chilli whole
3 g – pepper corn
5 g – coriander whole
3 g – jeera whole
3 g – chopped coriander

How to Make Lahori Seekh Kabab
Rub the mutton mince nicely.
Add deggi mirch, chopped ginger, chopped green chilli, salt, Punjabi masala and jeera powder.
Grind coarsely the coriander and butter.
Mix nicely.
Make coarsely ground masala of red chilli whole, pepper corn, coriander, jeera.
Mix the above masala with grated cottage cheese along with chopped coriander.
Take skewer and apply the mutton mince gently with fingers.
Cook in tandoor for 1 min and take out.
Put cottage cheese mixture on top of mutton mixture and cook again in tandoor.
Baste with butter in between.
Check for tenderness and serve hot with mint chutney.


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