Those who live in Karachi must be familiar with the name of Bundo Khan Kebab House. This is a copycat recipe of this famous restaurant .When I posted this recipe on my Facebook page it was liked by all my friends and they gave me very good response.
INGREDIENTS:
Pasande/ thin sliced chicken or beef | 1 kg |
Dahi/ yogurt | 1 cup |
Onion (chopped) | 1 |
Brown Onion (grinned) | 1 |
Salt | as desired |
Roasted Khaskas (grinned) | 1 tbsp |
Roasted Zeera/ cumin seeds | 1 tsp |
Ginger Garlic Paste | 1/2 tbsp |
Peppri/pipli/pepper long spice | 1/4 tsp |
Lal Mirch/red chili powder | 1/2 tbsp |
Garam Masala/all spice Powder | 1/2 tsp |
Mustard Oil/vegetable oil | 1/2 cup |
Kabab Chini/cubeb spice | 1/4 tsp |
Raw Papaya paste | 2 tbsp |
METHOD:
- Marinate meat with all ingredients and keep in fridge for 2 hours.
- Now you can cook in pot or can BBQ, its up to you.
Note: Mustard oil will give a unique flavor to kababs but if not available, you can use normal vegetable oil instead.
What is peppri?
its a spice,plz see this link below
http://www.facebook.com/photo.php?fbid=229684717129143&set=a.228304217267193.48275.142664219164527&type=3&theater
Wat s kabab chini?
Romana its a spice resembling black pepper.
plz explain chini?second last ingredient
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Salam Huma, its kebab chini ..a spice.
This looks delicious. Could you explain what the “brown onion (grinned)” means? Do we brown the onion and then grind it?
Thanks!
I am glad Michelle you are planning to try these Pakistani desi style kebabs 🙂 yes brown onion means, fry onion and drain on paper towel then grind it.