What is the ideal accompaniment for Pakistani kebabs?
Can I make kebabs from other meats?Yes, in fact, the lamb kebabs are also delicious. They are even easier to shape because lamb meat has a higher fat content than beef. For this recipe, we add a tablespoon of butter, which is not necessary in the case of lamb. Chicken kebabs are also delicious. You can even go with and serve them in the same way as meat kebabs.
How should I cook the Pakistani kebabs?Ancestral this recipe was prepared on the coals, over high heat. If you do not have the possibility to do so, you can cook them in the oven, in the grill function. Or also, directly in the kitchen, on a grill rack. If you have the possibility of accessing a smoker, the flavor of your kebabs will reach another level. So, let's go to the kitchen:
Pakistani Beef Kebabs
Pakistani Kebabs recipe made from beef
- 400 g ground Beef (2 cups)
- 1/2 cup white onion (50 g.)
- 3 tbsp coriander
- 1 tsp fresh ginger root, 2 cm (10 g)
- 2 unit garlic cloves
- 3 unit green serrano peppers (30 g.)
- 1 tsp fresh mint
- 1/2 tsp cumin powder
- 2 tbsp butter
- 2 tsp paprika
Peel the onion and cut it into two equal parts. Grate the cheese grater on the thicker side. Place the grated onion inside a kitchen towel and squeeze it to release as much liquid. Reserve inside the cloth for a few minutes, so that the onion is dehydrated as much as possible.
With a vegetable peeler, remove all the skin from the ginger, and grate it on the finest side of the cheese grater. Cut thick fibers.
On a cutting board, place the coriander, remove the stems, and keep only the leaves. Cut them finely. Repeat this procedure with the mint. Peel the garlic and crush it in a mortar.
Remove the stem of the Serrano peppers with a sharp knife, cut them crosswise, remove the seeds and veins. Chop them into small pieces.
Pour the grated onion into a mixing bowl. Add ground beef, butter, grated gingerroot, coriander, mint, minced garlic, and serrano peppers.
Sprinkle with cumin, pepper, paprika, and salt. Knead all the mixture very well until you get a homogeneous consistency. Roll the meat into a ball and let it rest for a few minutes.
Prepare the metal rods by smearing them with a little oil. Divide the meat of the kebabs into 8 equal spheres.
Stretch each meatball to form something like a sausage. Take the meatballs one by one, and go through them with the rod.
Hold them with your hands, squeezing the meat toward the center, and making the meatstick firmly to each rod. Complete the procedure with the rest of the meatballs.
Ideally, cook the kebabs on the coals until golden. If you can't bake them at 150 ° C /350 ° F. Or roast them in a grill pan over medium-high heat.
When they are cooked you can serve them on a bed of lettuce, accompanied with pita bread and cut vegetables.