Servings : Makes 35-40 kababs
A healthier option of spicy kababs that taste super fantastic and are quick and easy to prepare! These baked kababs taste like seekh kababs because of the few ingredients that go into the mixture.
- 1 kg kabab mince (beef, finely minced)
- 1 big onion, grated
- 1 bunch coriander
- 2 green chillies (or to taste)
- 1 tsp. red chilli flakes
- salt to taste (about 2 tsp.)
- 1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tsp. ground black pepper
- 1/2 tsp. turmeric
- juice of half a lemon
- 1-2 tbsp. Shan's Seekh Kabab masala (optional)
If possible request the butchery to grind it 2-3 times so it's extra soft, the butcher will normally add a bit of fat content to this mince to make it moist, this keeps the kababs soft without having to add any oil to the mixture, you need to specially request for kabab keema/mince for them to do this for you.
Blend the onions with the ginger/garlic paste, coriander and green chillies. Try to use the minimum or no water for this. Use the lemon juice instead of adding regular water if possible. Too much liquid will spoil the kababs and they will fall apart when baking.
Add this paste into the mince and mix thoroughly.
Add the pepper, masalas, turmeric, salt and continue mixing very thoroughly. Refrigerate the mixture for about an hour to firm it up a bit so the kababs are easier to shape.
Shape the kababs (you can oil your hands a bit during this process if the kababs are sticky) and place on an oiled tray.
Grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kababs one at a time so the other side can get done too.
Return in oven and grill for another 10-15 minutes
Once done, the kababs should be slightly browned (not too much) so remove them from the tray and put them in a pan (if the tray still has some water, just spill it out). Using a piece of coal, smoke the kababs to give them a bbq smell. You can sprinkle an additional 1 tsp. of freshly ground black pepper over the kababs at this point.
Serve with hot naan, fries and salad!
i ddnt get the step about oven?? hw to grill them can u ppleas explain asap??
Bake them in the oven using the top grill.
hi fauzia..assalamu alaikum…i’m a new member…can u clear my doubt…these kababs ..can it only b prepared with beef / mutton…can u pls give me a chicken kabab recipe..thnk u…& keep up the gud wrk…
W/Salaam, you can use chicken mince, and there are several chicken kabab recipes in the folder, please check.
love ur recipes!!.
Fauzia wht alternative can u
Fauzia wht alternative can u suggest if my mince meat doesn’t have enough fats in it?
Add an egg and 1 tbsp of soft
Add an egg and 1 tbsp of soft margarine or butter. And because of the egg you will need to add breadcrumbs from 1 or 2 slices of bread.
Hi instead of Shan’s Seekh
Hi instead of Shan’s Seekh Kabab masala witch shan masala can we use?
You can leave it out
You can leave it out completely.
Salam, im a new member here..
Salam, im a new member here… u said we have to bake in the oven using top grill, shud i keep them on the mid rack or lower rack
W.Salaam. Middle rack.
W.Salaam. Middle rack.
Can i freeze them?If so for
Can i freeze them?If so for how long?Thank you so much for these lovely recipes!!Can’t wait to make them!
Yes you can freeze them after
Yes you can freeze them after they are cooked for up to 3-4 weeks in an airtight container.
can we shape and freeze them.
can we shape and freeze them..for ramzan.
Shape, BAKE and freeze, do
Shape, BAKE and freeze, do not freeze them raw.