Beef or Lamb Seekh Kabab Recipe

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Brazil - Brazilian
Britain - British
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni





Beef or Lamb Seekh Kabab
Lentils and Rice
Sindhi biryani

Tuesday, March 31st 2020

Beef or Lamb Seekh Kabab Recipe

2 lbs. ground beef or lamb
1 medium onion, finely minced or grated
1 medium onion, finely chopped
4 green chillies
1 teaspoon red chili powder
1 teaspoon green papaya puree
1 bunch cilantro
8 green cardamom pods
1 teaspoon freshly ground black pepper
1 teaspoon garam masala
4 tablespoon chickpea or garbanzo flour
1 Egg
2 tablespoon powdered milk
8 allspice berries, ground
Salt to taste
2 tablespoon cooking oil

In a bowl combine ground meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes until the meat like a paste and the papaya has been mixed in well. Set aside for 2 hours.

Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.


©2015; All Rights Reserved