Pan grilled kabab
versatile, tasty, and easy-to-make dish that anyone can enjoy.
Servings 2
Calories
Ingredients
Pan grilled kabab
- 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
Cucumber & mint dip: (Mast-o-Khiar)
- 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 hereYogurt- 1 cup plain (beat well )
- Salt and pepper to taste
Tahini Sauce:
- White sesame seeds- 1/3 cup
- Garlic powder -1 pinch
- Lime juice- 1 tbsp
- Olive oil - 1 tbsp
- Salt and pepper to taste
Yellow Rice:
- 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
Instructions
Pan grilled kabab :
- 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
- 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 & mint dip: (Mast-o-Khiar) :
- Mix everything together and refrigerate until ready to serve.
Tahini paste :
- 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.
- Wash and soak rice for 20 minutes at least, then dump all the ingredients together (given in rice list) with water required and cook in the rice cooker.
Notes
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.