Kebab is a common and delicious dish in Arab and Indian cuisine, so, in this post, we will tell you all about the Pakistani kebabs. In principle, the word kebab refers to meat marinated and cooked over high heat. That as the case may be, it is accompanied by vegetables and wrapped with soft bread.
Kebabs were originally made for Persian kings. Likewise, the Iranians, in ancient times, enjoyed this dish in celebration of Nowrooz, the Persian New Year.
The first version of the recipe dates back to the 10th century and was written in Ibn Sayyar al-Warraq’s Baghdad’s Kitab al-Tabeekh (cookbook). Its description is very simple, it is about strips of meat marinated, cooked on the grill, and wrapped with bread.
Wars and historical evolution brought these dishes to the West and many countries adopted their own versions of kebabs.
Currently, the best-known version is the Arabic, the shawarma. Then there is also the Turkish version, the dӧner, and finally the Greek version, the gyros.
The version that we will prepare in this post is the Pakistani Beef Kebabs. Many connoisseurs affirm that Pakistani cuisine is highly refined. With nuances of very interesting flavors in its dishes. So we have decided to try this recipe.
To prepare these kebabs, marinade and spices are everything. If you can get fresh mint you will get a taste like no other. Freshly ground cumin also enhances the flavor of red meat very well.
Although paprika has a much milder flavor than cumin and mint, we use a double serving of paprika. Because it brings a very nice color to the kebabs and makes them really appealing to the eye.
It is also very important to select, meat with a good amount of fat, this will ensure that the kebab does not break during cooking.
Finally, the vegetables must be fresh and cut or grated, to knead the kebab meat more easily.
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
- Metal rods to cook the kebabs. If you don't have rods, you can use wooden skewer sticks.
- 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.