Ramadan Cookbook: Delicious Kabab Recipes

• Begin by finely chopping the onion and pepper and then placing in a tea towel to squeeze out the excess moisture. This is extremely important as excess water in the chicken mixture can prevent you from shaping the kebabs well. Now, add this directly from the tea towel to the minced chicken in a large bowl.
• Finely chop the garlic and chili and add these to the minced chicken.
• Add the dry seasonings: garlic powder, paprika powder, turmeric, onion powder, salt, coriander powder and cumin powder. Once you have added all the dry seasoning, mix ginger and garlic paste in it too. Then, crack in 1 egg and add the breadcrumbs.
• Thoroughly combine  (we recommend doing it by hand with a pair of gloves) all the seasoning with the chicken mince. Once done pop it in the fridge to marinate overnight. The longer the marination time, the better the flavour will be!
• Lightly grease your hands with some oil before shaping them into round chicken kebabs.
• Pan fry with some rapeseed oil for about 4-5 minutes on each side and until golden brown. Alternatively you can bake in the oven or air-fry them too!

Toffee Kababs Samosa

We all love or loved toffees, at least one point in our life. But how about a toffee-shaped twisted kabab? Here is how you can make them.

Ingredients

Preparing Sriracha Mini Kababs:

• Boneless chicken cubes, 300g
• Ginger garlic paste, 1 tsp
• Green chili paste, ½ tbsp.
• Crushed black pepper, ½ tsp
• Paprika powder, ½ tsp
• Chicken powder, ½ tsp
• Himalayan pink salt, ½ tsp (to taste)
• Cooking oil, 2 tbsp.
• Cream, 2 tbsp.
• Sriracha sauce, 2 tbsp.

Preparing Dough:

• All-purpose flour, 2 Cups
• Himalayan pink salt, 1 & ½ tsp
• Clarified butter, 2 tbsp.
• Lukewarm water, ¾ Cup
• Clarified butter, 1 tsp
• Cooking oil for frying

Directions

Preparing Sriracha Mini Kababs:

1. In a chopper, add chicken, ginger garlic paste, green chili paste, black pepper crushed, paprika powder, chicken powder and pink salt. Chop them all well.
2. Grease your hands with oil, then take a small quantity (20g) of the mixture and make small cylinder kababs.
3. In a frying pan, add cooking oil and fry kababs on medium flame until golden brown.
4. Turn off the flame, then add cream and sriracha sauce. Mix them all well.
5. Now, again turn on the flame and cook on low flame for 1-2 minutes & set aside.

Preparing Dough:

1. In a bowl, add all-purpose flour, pink salt and clarified butter. Mix them well.
2. Gradually add lukewarm water, mix well & knead until a dough is formed.
3. Grease with clarified butter, cover and let it rest for 30 minutes.
4. Knead the dough again until smooth, divide the dough in half, take one part, sprinkle dry flour and roll out with the help of rolling pin (thin sheet).
5. Cut 4-inch round dough with the help of a cutter, place creamy kebab in the centre of each dough, then apply water on the edges and roll to make a toffee shape.
6. In a pan, heat cooking oil (150°C) & fry on low flame until golden & crispy.

Read More: Ramadan Cook Book: Making the Most of Dates

Chinese Style Beef Kabab

Who doesn’t love Chinese? Little did we know that we could incorporate the Chinese cuisine in our Pakistani kebabs too. Here is how.

Ingredients

• Boneless beef, 400g
• Ginger garlic paste,1 tsp
• Himalayan pink salt, ½ tsp
• Black pepper powder, ½ tsp
• White pepper powder, ½ tsp
• Water, 2 & ½ Cups
• Cooking oil, 2-3 tbs
• Chopped garlic, 1 tbs
• Spring onion, ¼ Cup
• Grated carrot, ½ Cup
• Chopped capsicum, ¾ Cup
• Cabbage, 1 & ½ Cup
• Crushed Red chillis, 1 & ½ tsp
• Himalayan pink salt, ½ tsp
• Black pepper powder, ½ tsp
• White pepper powder, ½ tsp
• Sugar powder, ½ tsp (optional)
• Chicken powder, ½ tbs
• Vinegar, 1 tbs
• Soy sauce 2 tbs
• Chilli sauce 2 tbs
• All-purpose flour, 3 tbs
• Boiled potatoes, 2 medium
• Spring onion leaves, ½ Cup
• All-purpose flour, ½ Cup
• Crushed red chili, 1 tsp
• Himalayan pink salt ½ tsp
• Water as required
• Cooking oil for frying

Directions

1. In a pressure cooker, add beef, ginger garlic paste, pink salt, black pepper powder, white pepper powder and water. Mix it all well and bring it to a boil. Then, cover & pressure cook until meat is tender (18-20 minutes).
2. Take out beef pieces, shred them well and reserve stock for later use (1/2 Cup).
3. In a pan, add cooking oil and garlic. Mix well and fry for a minute.
4. Add spring onion, carrot, capsicum and cabbage. Mix well and cook on high flame for a minute.
5. Add shredded beef, crushed red chili, pink salt, white pepper powder, sugar and chicken powder and again mix
6. Add vinegar, soy sauce, and chili sauce.
7. Add all-purpose flour, mix well and then leave it to cook on high flame for a minute.
8. Add reserved stock (½ Cup), mix well and cook it too on high flame until it dries up.
9. Now, in a bowl, add the potatoes and mash them well.
10. Add beef & veggies mixture and spring onion leaves. Mix until well combined.
11. Take a of mixture and make oval shape kababs of equal sizes.
12. In a bowl, add all-purpose flour, crushed red chili and pink salt. Gradually add water and whisk well to make a thin batter.
13. Now dip kababs in prepared batter.
14. In a pan,heat cooking oil & fry on medium flame from both sides until golden brown

These are the promising delicious kebab recipes that you will surely get addicted to this Ramadan. Once you try them, you will regret not knowing about them earlier.

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