"Kabab" or "kebab" (Persian) or "kebap" (Turkish) refers to a dish that is prepared from grilled beef, mutton, or chicken. Fish kababs have also become popular. In some recipes, kabab is combined with grilled vegetables. Kababs originated in the Middle East and Central Asia. Let's take a look at 8 mouth-watering kabab recipes for Bangladeshi kitchens.
Kabab Recipes to Try This Eid-ul-Fitr
500 gm mutton (chopped into cubes), 1/4 teaspoon cumin seeds, one-fourth teaspoon green cardamom (powdered), 1/2 tablespoon garlic (sliced), 10 green cardamoms, salt (as required), 1 egg (boiled ), 4 tablespoon chana dal, 1/4 teaspoon spice black pepper, 2 tablespoons red chili powder, 1/2 tablespoon ginger (sliced), 1/2 tablespoon clove, 1 tablespoon garam masala powder, and water (as required).
2 onions (finely chopped), 2 green chilies (finely chopped), a handful of coriander leaves (finely chopped )
First, take a pan and place the mutton, water, red chili powder, cumin seeds, black pepper, green cardamom powder, chana dal, garlic, ginger, cardamom pods, clove, and salt. Cook for around 40 minutes until the water evaporates and the meat becomes tender.
Then, grind the mixture to make a paste when it is cool. Now add a tablespoon of garam masala, and egg (mashed). Prepare the stuffing also with chopped onion, coriander leaves, green chilies, and salt.
Now, give the kababs shape using the mutton mixture. Stuff the kababs with the stuffing mixture. Deep fry on both sides of the kabab as long as they become brown. Serve hot with green chutney.
2 cups keema (minced mutton/beef), 1 tbsp vinegar, 2 tbsp fenugreek leaves, 1/2 tbsp garlic paste, half tbsp ginger paste, 1 1/2 tbsp salt, 1/4 tbsp black pepper (powdered), 1/4 tbsp garam masala, 2 tbsp coriander leaves (chopped), 1 tbsp green chilies (finely chopped), 6 skewers, 2 tbsp oil (for brushing), ½ tbsp chaat masala, and 6-8 lemon wedges.
For the marination:
Take a bowl and combine minced meat with a few tbsp of vinegar and fenugreek leaves. Then gradually add garlic paste, ginger paste, salt, black pepper, coriander leaves, and green chilies. Next, marinate the mixture for 5-6 hours in the refrigerator.
For the kababs:
First, prepare the oven to 375 degrees or 205 degrees C. Then shape the meat mixture into long 'tubes' around the skewers and place them into the pre-prepared oven. Bake for 25-30 minutes. Brush the oil and cook for extra 2 minutes. Once done, place the Kabab carefully in a dish. Spread chaat masala on top the Kabab. Decorate with onions and lemons wedges. Serve hot with chutney (green).
250gm keema, 1 piece of bread (soaked), 3 tablespoons fried onion, ginger paste 1 teaspoon, garlic paste 1/2 teaspoon, green papaya paste 1 teaspoon, red chili powder 1/4 teaspoon, special kabab masala 1 teaspoon, nutmeg powder a pinch, chopped mint 1 tablespoon, chopped coriander leaves 1 tablespoon, chopped green chili 1 tbsp, 1 egg (beaten), and salt (as required).
For coating and frying:
2 eggs, water (as required), bread crumbs, and oil (as required).
First, take a bowl and mix all the ingredients except the coating and frying ingredients. Mix everything nicely and give the Kabab shape. Put the prepared Kabab in the refrigerator for 30-40 minutes to have a firm shape of the kabab.
Meanwhile, beat the eggs with little water. Then dip the Kabab first into the beaten egg and then coat them with bread crumbs. Again dip them into the egg and deep fry them. Make sure you lightly sprinkle some egg mixture in a circular motion into the oil so that there creates that net effect. Serve hot with biriyani or pulao.
mutton mince 1 kg, garlic 15 cloves, green chilli 6, ginger 3-inch piece, onion 1 large, dry fenugreek leaves 1 tbsp, red chilli powder 1 tsp, crushed red chilli 2 tsp, coriander seeds 2 tbsp (dry roasted), cumin seeds 1-1/2 tbsp (dry roasted), garam masala powder 1 tsp, salt 1 tsp, fresh coriander 2 tbsp, fresh mint 2 tbsp, and raw papaya paste 1-1/2 tbsp.
First, mix mutton mince and papaya paste mix and marinate it for 2 hours. If needed, add 4 to 5 Tbsp of water to this mixture.
Then blend garlic, green chilli, ginger, onion, fenugreek leaves, red chilli powder, crushed red chilli, coriander, cumin, garam masala powder, and salt nicely. Then add coriander, and mint leaves and grind again.
Next, add mutton and papaya paste into the blender and blend to get a smooth paste. Mix everything well and then give the Kabab shape. Meanwhile, heat oil in a pan and bake both sides of each Kabab for 10-12 minutes. Serve with paratha and mint chutney.
Galouti Kabab, Mutton Boti, Reshmi Kabab, Fish Kabab
1/2 Kg meat (minced)
75-100 gms green papaya (chopped), salt (as required), 1 tbsp ginger (chopped), 1 tbsp garlic (chopped), 8 Cloves, 2 seeds (black cardamoms), 2 tsp poppy seeds (dry and ground), 4 Peppercorns, 1/2 tsp cinnamon pieces, 2 tbsp coconut (desiccated and roasted), 5 green cardamoms, 1 tsp chilli powder, and 1/4 tsp nutmeg.
For the kababs:
1 cup onions (fried), 1/4 cup coriander leaves (finely chopped), 1 tbsp green chilies (finely chopped), 3 tbsp gram flour, 1 egg, 1 tbsp ghee, 2 tbsp lemon juice
First, blend all the grind ingredients well and then mix with the minced meat. Marinate for 4-5 hours in the refrigerator. After 5 hours mix the coriander leaves, green chilies, gram flour, egg, and ghee together and then mix with the meat and knead it as a dough.
Next, give the mixture a round patties shape and refrigerate for about 30-40 minutes. Meanwhile, heat oil in a pan and fry each side of the Kabab on medium flame until brown color. Take in a serving dish, sprinkle with lemon juice, and serve.
500 g mutton/beef (chopped), 1/4 cup ginger garlic paste, 1/2 tsp white pepper powder, 1/2 tsp cumin powder. half tsp green cardamom powder, 3 tbsp lemon juice, 2 tbsp green papaya paste, 1/8 cup yogurt, 1 tsp red chili powder, 1/4 cup oil, butter, and salt (as required).
First, take a bowl and mix together the papaya paste, lemon juice, ginger garlic paste, salt, and meat. Marinate the mixture for half an hour. After 30 minutes add all the other ingredients except butter to the meat mixture and marinate again for 2 hours.
Then skewer the meat pieces and bake in a prepared oven for 15 minutes. Brush butter and roast for another 3 minutes. Take in a dish and serve hot with salad and onion rings.
1 kg chicken breast, coriander leaves half cup, mint leaves ½ cup, green chili 5 pcs, lemon juice 1 tbsp, ginger paste one tsp, garlic paste 1 tsp, yogurt ½ cup, milk ¼ cup (powder), and salt (as required).
First, clean the chicken breast and cut it into cube pieces(small). Then blend coriander leaves, mint leaves, green chili, lime juice, and salt and make a smooth paste. Add this paste to the chicken. Then add ginger paste, garlic paste, yogurt, milk powder, and salt. Mix well. Marinate the mixture for about 2 hours.
After 2 hours, brush oil and skewer the meat. Heat butter in a pan and add the skewers. Now cook the meat for about 15-20 mins turning on both sides as long as they become brown. Meanwhile, prepare the charcoal and place the coal (glowing) in a dish (metallic). Put the dish on the frying pan. Make sure you use 1 tsp of ghee on the coal. Cover the pan and let it smoke for 5-6 minutes.
1 ½ pounds fish (as you like), 4 lemons, olive oil (as required), salt (as required), ½ tbsp ground black pepper, and 2 tbsp parsley.
First, clean the fish and cut it into cube pieces. Then cut two of the lemons, leaving the white pith behind, and use the peel. Cut the other two lemons into wedges so that you can use them to serve later.
Now skewer fish cubes and pieces of lemon peel (alternatively) on a skewer. Do the same process until the meat and lemon pieces are finished. You may need 4-6 skewers. When done, put the skewers on a plate and brush olive oil. Spread salt and pepper also on the top. Bake in the oven or a gas grill on a medium flame for 10 minutes. Make sure you turn over the skewers. Serve with lemon wedges and parsley.