Pan Grilled Kabab
Pan grilled kabab, made with minced beef, seared in the pan results in the most juicy succulent spiced meat that melts in the mouth.
I have been craving for Middle Eastern fanfare for the past few days especially some good kababs and shhh! don’t tell anybody a good belly dance too 🙂 .
Every time I see the kabab makers masterfully wrapping meat around the skewers I tell myself only they can get it right. Maybe I need to stop undermining myself a little bit because I did it as swiftly as them without any exaggeration.
Start making kababs while u wait for that to cook wash and tear the lettuce for the green salad.
Tada ur dinner is ready to be served!
Recipes adapted from here.
PRINTABLE RECIPE (4 Recipes together)
Pan Grilled Kabab: (Minced Beef used here)
Ground/minced Beef or Chicken thigh meat – 1/2 lb (500gm approx)
Red onion – 1 medium size chopped very finely or grated
Ginger garlic paste – 1/2 tsp
Chili powder or paprika powder – 1/2 tsp
Turmeric powder – 1/3 tsp
Black pepper powder- 1/2 tsp
Lime juice – of 1 lime
Salt to taste
Olive oil- few tsps
1. Mix all the ingredients given above with 2 tsp of olive oil in a large mixing bowl cover and leave aside to marinate for 30 minutes
2. Heat the grill pan or skillet . Drizzle very little olive oil and allow it to heat well first then reduce as u put the kababs.
Take a skewer or chop stick ,take a big ball of meat shape it around the skewer by pressing with ur palm into a long kabab (If the meat is sticky dip ur hands in some water first) Don’t make it too fat though.
As u lay the kabab on the pan slowly remove skewer by pull it out (if it does not fit into ur pan) The hole in the middle allows even cooking. (If u like it on the wooden skewer remember to soak it an hour before use so it won’t burn or smoke)
3. Allow it to cook on all sides thoroughly by turning few times.Brush olive oil on top in between to prevent them from drying out.
Serve the kababs in a platter along with rice grilled veggies,cucumber mint dip or any raita and lettuce leaves, tahini sauce and of course some pickled olives.
Cucumber – 1 finely chopped
Mint leaves a tiny bunch- chopped or torn into small bits.(instead use dried mint 1tbsp)
Rose petals – 1 tsp (optional) not used here
Yogurt- 1 cup plain (beat well )
Salt and pepper to taste
Mix everything together and refrigerate until ready to serve.
White sesame seeds- 1/3 cup
Garlic powder -1 pinch
Lime juice- 1 tbsp
Olive oil – 1 tbsp
Salt and pepper to taste
Toast the sesame seeds and allow it to cool powder it and mix along with rest of the ingredients.Sprinkle some paprika or sumac powder if u have.
Basmathi rice -1/2 cup per head
Turmeric powder – 1/3 tsp (Go for few stands of saffron soaked in warm milk if u like)
Dried lime – a small piece (optional)
Olive oil – 2 tsp
Salt a pinch
Wash and soak rice for 20 minutes at least then dump all the ingredients together with water required and cook in the rice cooker.
Note: If u think the meat is not enough to make the number of kababs u want or its falling apart due to water content in onion or meat then add a few tsps of besan/ Chick peas flour or plain bread torn into bits – Tip courtesy my friend Fatema Talwala.
If u like Middle Eastern flat bread with filling u should try this- Chicken Shawarma.
Hope u guys like the feast.
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