Lebanese
Kababs || Kababs Recipe || How to make Lebanese kabab with step-by-step photos
Lebanese Kababs are
one of the tastiest kababs A mouth-watering Lebanese kebab, with a mixture of
beef, veggies, and basic spices_coated with
breadcrumbs and then deep-fried
These Lebanese kabab’s outer is crisped and the inside is softened_ Everyone would love this crispy and delicious kebab
Never beat the taste of Lebanese kababs
These Lebanese kababs go well with bread, buns, and dripping with mayo sauce
Lebanese kababs are the best for an evening
snack, breakfast kids, Tiffin boxes, and even for lunch or dinner
I have shared many other kebab recipes on my
blog, some of them given below
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Recipe notes:
- Meat, calf, or beef neck meat is the best for use in making kabab
- Veggies, don’t overcook the potato and peas as overcooked veggies may shred the kababs while frying and shape out as well
- Breadcrumbs are the agent of making the kabab crisp, so you can try using my easy homemade breadcrumbs
- Make sure first all those ingredients which are going used in kababs shouldn’t be moist at all since wet ingredients will turn your kabab soggy and won’t make crisp
To make this recipe firstly rinse and cut the
beef meat into large-sized since we will have to need a large-size reshape
Then meat pieces put in the pot with 2-3 glasses of water
Next, add salt, ginger garlic paste,zeera powder, coriander
powder
Red chili powder,garam masala, and papaya cube/paste in the pot
Stir to mix well and bring it to a boil, cook the meat until meat is tender
In the meantime, medium-boil the potato and grate
them
Boil the peas and then slightly mash them with the help of a masher
Once the meat gets dry
Shred them and set aside
Take 2 tbsp mayonnaise into a small bowl and
combine hot chili sauce, ketchup, and garlic powder
Stir to combine well
The sauce is ready to serve with kebabs
Combine black pepper, mustard powder, salt, white
pepper, and soaked bread slices to the potato, Stir to mix very well
Combine shredded meat and mashed peas into the potato mixture
Mix the potato with meat and peas till
everything is incorporated,
Divide the kabab mixture into equal portions
Shape the kabab into an oval
Prepare all kababs and place them on the tray/plate
Coat each kabab with breadcrumbs
And place
on the plate/tray_
Heat the oil in the wok on a medium flame
Put 3-4 kababs in one batch_Deep fry the kababs evenly on medium flame from
both sides till turn into a nice golden brown color
Drain out the kebab onto the kitchen paper towel
to remove the excess oil
Transfer the kebab onto the serving tray
Lebanese kababs are ready to serve hot with
sauce and bread loaf
Lebanese
Kababs are
one of the tastiest kababs A mouth-watering Lebanese kebab, with a mixture of
beef, veggies, and basic spices_coated with breadcrumbs and then deep-fried
Ingredients for Boiling Meat:
- 300g, beef meat
- 1 tsp, ginger garlic paste
- Salt to taste
- 1 tsp, cumin powder
- 1 tbsp, crushed coriander powder
- 1 tsp, gram
masala
- 1 tsp, red chili powder
- 1 cube, of papaya paste
For Spiced Potato:
- 1 cup, potato boiled mashed/grated
- 1 tsp, black powder
- 1 tsp, white pepper
- ½ tsp, mustard powder
- ¼ tsp, salt
- 2 pcs, bread slices soaked
Other ingredients:
- 1 cup, boiled peas
- Oil for frying
- Breadcrumbs as required
For Sauce:
- 2 tbsp, mayonnaise
- 2 tsp, hot chili sauce
- 1 tsp, ketchup
- ½ tsp, garlic powder
How to make the Lebanese Kabab?
- To make this recipe firstly rinse and cut the beef meat into large-size since we will have to need a large-size resha
- Then meat pieces put in the pot with 2-3 glasses of water
- Next, add salt, ginger garlic paste,zeera powder, coriander powder, red chili powder,garam masala, and papaya cube/paste to the pot
- Stir to mix well and bring it to a boil
- Cook the meat until meat is tender
- In the meantime, medium-boil the potato and grate them
- Boil the peas and slightly mash them with the help of a masher
- Once the heart gets dry shred them. set it aside
- Take 2 tbsp mayonnaise into a small bowl and combine hot chili sauce, ketchup, and garlic powder
- Stir to combine well
- Combine black pepper, mustard powder, salt, white pepper, and soaked bread slices in the potato
- Stir to mix very well
- Combine shredded meat and mashed peas with the potato mixture
- Mix the potato with beef and peas till everything is incorporated
- At this point, you can adjust the salt and spices
- Divide the kabab mixture into equal portions
- Shape the kabab into an oval
- Prepare all kebabs and place them on the tray
- Coat each kabab with bread crumbs and place on the plate/tray
- At this stage, you can freeze the kababs for a week
- Heat the oil in the wok on a medium flame
- Put 3-4 kababs in one batch
- Deep fry the kababs evenly on medium flame from both sides till turn into a nice golden brown color
- Drain out the kabab onto the kitchen paper towel to remove the excess oil
- Transfer the kebab onto the serving plate/tray
- Lebanese kababs are ready to serve hot with sauce and loaf bread
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