Best Kabobs Ever Pakistani Style Recipes
PAKISTANI CHAPLI KEBAB
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!
Provided by Rookie With A Cookie
Categories World Cuisine Recipes Asian Pakistani
Time 41m
Yield 4
Number Of Ingredients 14
Steps:
- Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
- Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
- Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g
BEST KABOBS EVER PAKISTANI STYLE
Make and share this Best Kabobs Ever Pakistani Style recipe from Food.com.
Provided by SneakhealthinAK
Categories One Dish Meal
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl crumble ground beef and all ingredients. Mix it all up and shape into kabobs. Grill or pan cook.
Nutrition Facts : Calories 330, Fat 22.8, SaturatedFat 8.9, Cholesterol 102.8, Sodium 102.9, Carbohydrate 1.1, Fiber 0.5, Sugar 0.3, Protein 28.4
BEST EVER SAUCY BEEF KABOBS
This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal.
Provided by Debbie Taber
Categories Main Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
- Preheat grill for medium heat.
- Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
- Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 12.3 g, Cholesterol 90.9 mg, Fat 22.4 g, Fiber 1.7 g, Protein 21.3 g, SaturatedFat 11.5 g, Sodium 719.7 mg, Sugar 6.9 g
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- Cut chicken into 1-inch pieces. Place in a medium bowl. For marinade, in a small bowl combine plain yogurt, curry powder, ginger, and salt. Squeeze the juice from half of 1 lime; stir into yogurt mixture. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 2 hours. Cut the remaining limes into wedges; set aside.
- Drain chicken, discarding marinade. Thread chicken onto 8 long metal skewers, leaving a ¼-inch space between each piece.
- For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is tender and no longer pink, turning once halfway through. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill.
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- Add the onions, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~15 pulses). Remove the onion mixture, squeeze out the excess moisture between your hands, and place into a large bowl.
- Add the beef to the food processor and blend on low speed until all the meat has been processed. Remove onto the bowl with the onion mixture. Add the salt and mix well with the meat. Then add the remaining ingredients (garlic, ginger, and all spices) .
- Use your hands to mix the meat with the remaining ingredients. You should begin to see a lacy, stringy texture (resha) of the meat.
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3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is tender and no longer pink, turning once halfway through. …
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- Cut chicken into 1-inch pieces. Place in a medium bowl. For marinade, in a small bowl combine plain yogurt , curry powder, ginger, and salt. Squeeze the juice from half of 1 lime; stir into yogurt mixture. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 2 hours. Cut the remaining limes into wedges; set aside.
- Drain chicken, discarding marinade. Thread chicken onto 8 long metal skewers, leaving a 1/4-inch space between each piece.
- For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is tender and no longer pink, turning once halfway through. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill.
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