|
|
Shikh Kabab Recipe
|
|
Add to Favorite
Prev
Next
|
|
Kabab is a wide variety of meat dishes originating in Middle East and later on adopted in Turkey, South Asia and Asia Minor that are now found worldwide. In English, kabab generally refers more specifically to shikh kabab served on the skewer. In the Middle East, however, kabab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kabab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, fish and seafood; or even vegetarian foods like falafel or tofu. The kebab has become part of everyday cuisine in many countries around the globe.
Shikh kebab is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include tomato, bell pepper, onion and mushrooms. One can devour this kabab alongside naan and raita.
|
|
|
|
Ingredients for
Shikh Kabab Recipe
|
-
Chunk of beef, boneless
-
1 kg
-
Ginger paste
-
2 tsp
-
Garlic paste
-
2 tsp
-
Cardamom paste
-
2
-
Cinnamon paste
-
2 sticks
-
Chili powder
-
1 tsp
-
Cumin powder
-
1 tsp
-
Nutmeg paste
-
1/2 tsp
-
Mace paste
-
1/4 tsp
-
Pepper paste
-
1/2 tsp
-
Poppy Seed paste
-
1 tblsp
-
Yogurt
-
1/2 cup
-
Mustard oil
-
1/4 cup
-
Salt
-
to taste
|
|
|
|
|
|
|
|
|
|
|
|
Preparation Steps for
Shikh Kabab Recipe
|
-
Clean the boneless chunk of beef off all layers of fats and veins. Now, make thin slices from the chunk. Each slice around 3 cm wide and 15 cm long. Make as many slices as possible.
-
In a big hollow bowl, add in all the ingredients. Mix and knead really well. Massage with both hands at times to marinade well for 10 minutes. When done mixing, cover and let marinade for 7 to 8 hours.
-
After 8 hours, take the bowl with the meat. Make a hollow in the middle of the meat using your fist. That is, punch down the middle part of the meat and make a hollow well. Add 2 tblsp oil to the hollow part.
-
Now, light few chunks of coal and keep it in the oil (in the hollow part of the meat), and cover the bowl. Once there is no more smoke, take the slices and sew in to skewers (shikhs). When all the meat slices have been sewn, put the skewers on the grill, preferably coal stoves.
-
Baste the kababs with some stored mustard oil once in a while. Turn the skewers when one side is done. Grill each shikh for about 20 minutes.
-
Serve hot!
|
|
|
|
|
|
|
|
|
More Similar Recipes
|
|
|
|
|
|
Comments on
Shikh Kabab Recipe
|
|
|
|
|
|