Yummy Traditional : Kebabs and Cutlets
Showing posts with label Kebabs and Cutlets. Show all posts
Showing posts with label Kebabs and Cutlets. Show all posts

Lebanese Kebab Recipe

                       
lebanese-kebabs-recipe-with-step-by-step-photos


Lebanese Kababs || Kababs Recipe || How to make Lebanese kabab with step-by-step photos

Lebanese Kababs are one of the tastiest kabab 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 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
                             
lebanese-kebabs-recipe


I have shared many other kebab recipes on my blog, some of them given below


If you have tried this Lebanese Kababs recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Recipe notes:
  1. Meat, calf, or beef neck meat is the best for use in making kabab
  2. Veggies, don’t overcook the potato and peas as overcooked veggies may shred the kababs while frying and shape out as well
  3. Breadcrumbs are the agent of making the kabab crisp, so you can try using my easy homemade breadcrumbs
  4. Make sure first all those ingredients which are going to use in kababs shouldn’t be moist at all since moist ingredients will turn your kabab soggy and won’t make crisp  

                             
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
                        
cut-the-meat


Then meat pieces put in the pot with 2-3 glasses of water
                        
add-meat-in-the-water


Next,add salt,ginger garlic paste,zeera powder,coriander powder                

                    
add-ginger-garlic-paste-to-the-meat


Red chili powder,garam masala, and papaya cube/paste in the pot
                                         
add-papaya-paste-to-the-pot


Stir to mix well and bring it to boil, cook the meat until meat is tender
                         
cook-the-meat


In the meantime, medium boil the potato and grate them
                 
boil-the-potato


Boil the peas and then slightly mash them with the help of a masher
       
boil-and-mash-peas


Once the meat gets dry 
                       
dry-the-meat


Shred them and set aside
                
shred-the-meat


Take 2 tbsp mayonnaise into a small bowl and combine hot chili sauce, ketchup, and garlic powder
                              
prepare-sauce-for-kebabs


Stir to combine well 
                                     
stir-to-combine-well


The sauce is ready to serve with kebabs
                         
sauce-is-ready


Combine black pepper, mustard powder, salt, white pepper, and soaked bread slices to the potato, Stir to mix very well 
                         
add-spices-to-the-potato

                           
Combine shredded meat and mashed peas into the potato mixture
                              
add-beef-and-peas-to-the-potato


Mix the potato with meat and peas till everything is incorporated, At this point, you can adjust the salt and spices
                      
mix-the-potato-with-beef


Divide the kabab mixture into equal portions

divide-the-kabab-mixture
                  
Shape the kabab into an oval
                                  
shape-the-kabab


Prepare all kababs and place them on the tray/plate
                        
place-all-prepared-kebab


Coat each kabab with bread crumbs 
                     
coat-the-kebab


And place on the plate/tray_At this stage, you can freeze the kababs for a week
                         
place-on-the-plate


Heat the oil in the wok on medium flame
                        
heat-the-oil-in-the-wok


Put 3-4 kababs in one batch_Deep fry the kababs evenly on medium flame from both sides till turn into nice golden brown color
                     
fry-the-kebab


Drain out the kebab onto the kitchen paper towel to remove the excess oil
                       
drain-the-kebab


Transfer the kebab onto the serving tray
                             
transfer-the-kebab-onto-the-plate


Lebanese kababs are ready to serve hot with sauce and bread loaf

                                           
lebanese-kebabs-are-served-with-sauce

Veg Cutlets Recipe

                                                                            
veg-cutlets-recipe-with-step-by-step-photos


Veg Cutlet || Vegetable Kabab || How to make Veg Cutlets with step-by-step photos

Veg cutlets are one of the most delicious, popular, and flavored Pakistani tea-time snacks.it is made using a variety of vegetables, basic spices, and herbs. and then they are shallow fried until the golden brown color and dip with GREEN CHUTNEY or DAHI CHUTNEY.

These veg cutlets crumbs coated and pan-fried yet they turn out great with a crisp texture

In a variation, you can use any veggies of your choice as well as can bake veg cutlets instead of frying for a healthier version. During these winter evenings, these veg cutlets really well go with a hot cup of  MASALA TEA or KASHMIRI TEA


                                  
veg-cutlets-recipe


These are popularly served as a snack for your tea time munchies or can also be served as an appetizer for your get-togethers, house parties, or even game/movie nights.

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe notes:

  1. Always steam or boil the vegetables as dente and not mushy. This prevents the cutlets from turning too soft from inside
  2. Veg cutlets are filled with lots of veggies. this time I used potatoes, peas carrots, capsicums, spring onion, green chilies, and herbs.while you can add cauliflower, cabbage, mushrooms, beans
  3. In variation can be added cottage/chatted cheese, and chopped boiled eggs as well. if using cheese double coat the cutlets so that cheese doesn’t come out of the cutlets and mess up
  4. Keep Spice a level less or more in veg cutlets as per taste  

                         
veg-cutlets-recipe

  1. I used HOMEMADE BREADCRUMBS to coat the cutlets. you can use store-bought crumbs or fresh bread crumbs Alternately crushed cornflakes also can be used instead of bread crumbs 
  2. Don’t require coating these cutlets in egg or flour batter. breadcrumbs are enough to coat well. but if you want more crispness in veg cutlets then can be used egg or flour batter before the  coating with crumbs   
Use oil/ghee of your choice but I highly recommend frying cutlets in olive oil to make your cutlets healthy and flavorful taste  Or also you can bake them                                                                                                                                                                                                 

veg-cutlets-recipe


For more Similar Recipes:

Mince Potato cutlets

Chicken Potato Cutlets

Mutton potato chops

Macaroni cutlets

Gobi vada

If you have tried these Veggie Cutlets then don’t forget to rate the recipe. You can also follow me on social media

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veg-cutlets-recipe


To prepare In this recipe firstly, chop the spring onion, capsicum, coriander leaves, and green chilies

             

chop-veggies

Rinse and peel potatoes, carrots, and peas. and steam them together until just done in a steamer or pot. They must be soft-cooked and firm but not be mushy or soggy

              

steam-the-veggies


Mash boiled potatoes, peas, and carrots in the mixing bowl. Next, add all chopped veggies spring onion, green chilies, coriander leaves, and capsicums to the veggie mixture

        

mash-veggies

Combine them together very well. 

                  

mash-the-veggies-together

Then add soaked bread sliced, ginger powder, garlic powder, chicken powder, chaat masala

      

add-spices-to-the-mixture

Salt, crushed black pepper, and red chili flakes.Mix until everything is incorporated

            

mix-everything-well

And rest for 10 minutes

             

rest-the-mixture

Mix everything well. the mixture should be non-sticky and must not be soggy. take a small portion and make patties 

                                           

make-cutlets

Place each patty on the bread crumbs. make sure the patty is coated with bread crumbs on both sides

              

coat-the-kabab-with-crumbs

Repeat doing this for all the patties and place them on a plate. leave them aside for about 5-10 minutes. this helps the bread crumbs to stick well  to the patties

                                                            

prepare-all-kababs


Heat oil in the pan and shallow fry or bake them. I used 3 tbsp oil for each batch of 3 patties. you can reduce the quantity to 2 tbsp

                        

fry-them-well

Lastly, flip the cutlets to the other side and fry until golden. Veg cutlets are ready

                            

veg-cutlets-are-ready

Serve hot with  dal chawal or a hot cup of tea

                                                           
serve-hot-with-rice
                                                                                                         

Chicken Seekh Kabab Recipe


steamed-chicken-seekh-kabab-recipe-with-step-by-step-photos

Chicken Seekh Kababs|| Seekh Kabab Recipe || How to Make Steamed Kababs with step-by-step photos

Seekh Kababs are a delicious Pakistani appetizer made with ground meat and a handful of spices this seekh kabab is usually served with a side of green chutney Looking for a more delicious appetizer? you must try these steamed chicken roast,Chicken malai boti roll paratha

When we hear about barbecue items then immediately comes into mind those are cooked on charcoal, but we have a lot of options to make barbecue items, specially seekh kabab cooks on charcoal which is not possible for everyone, space issue is the main factor so I decided to make chicken seekh kababs in a steamed style very easy wholesome and low-calorie kebab 

Literally juicy and delicious seekh kababs once you must try them you will forget other seekh kababs, this is my own version which I am sharing with you all….
So let’s begin 
                           
steamed-chicken-seekh-kabab-recipe


What is chicken seekh kabab?
  1. First thing, what does seekh kabab mean? Well, seekh quite literally means skewers and kabob usually means a meat patty or actually even cubes of grilled meat.
  2. However Pakistani Seekh Kabab is almost always made with minced meat and they get their long shape by being skewered.
  3. In Pakistan you’ll find all types of kabab: beef seekh kabab, mutton seekh kabab, and chicken seekh kabab are the most popular variations of kabab.
  4. While Seekh Kabab is an appetizer that’s delicious dipped in green chutney, it goes very well as a side with mains such as this puri paratha and paratha, here you can also bake in chicken seekh kabab
How do you bake chicken seekh kabab?
  1. It's easy to bake chicken seekh kabab in the oven.
  2. Start by preheating your oven to 200 C and lightly grease a baking tray.
  3. Place the seekh kabab onto the baking tray, and bake for about 10 minutes or so, turning the seekh kabab once so that they evenly cook.
  4. Once the seekh kabab is golden brown and cooked through, remove it from the oven and serve immediately.
Tips:
  1. I didn’t use any binding agent in kabab as I cared about that not to added any moisturized ingredients until squeezed and dried
  2. Otherwise, kabab will be shredded, and apart from skewers
  3. if the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture. 
  4. I used chicken meat but you can use beef, mutton, or lamb
  5. For it has to increase marination time more than chicken
  6. The rest of the ingredients will remain the same
  7. After steaming you can store kebabs for up to a month  
steamed-chicken-seekh-kabab


If you have tried this Chicken Seekh Kabab Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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we-required-ingredients


Take all ingredients and prepare them all 

               
prepare-all-ingredients


Put chopped veggies into a food processor, chop them once then add chicken meat and chop them again

                     
chopperize-the-veggies


Then add squeezed onion along with seekh masala powder

                              
add-masala-and-onion-to-the-chicken


Further, chop it until you get a fine paste

                           
chopperize-the-meat-until-you-get-fine-paste


Transfer to another mixing bowl and knead it as a dough for around 7-8 minutes then add oil and adjust the salt at this stage
                     


Heat the charcoal 
                                   


Then give it to smoky flavor for a minute, Towards the end add squeezed papaya paste and further mix them well, keep in the fridge for marination for about 3-4 hours

        


Meanwhile, soak the skewers in water 

                           
soak-the-skewers-in-water



First heat up the steamer on high flame

              
heat-up-the-steamer


Grease the hand with oil, then scoop out a medium ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands, press your middle finger at a diagonal angle down the chicken skewer to make the signature grooves on the kebab

thread-the-kababs-in-skewers


Prepare all kebabs and place them on a tray
          
place-chicken-skewers-onplate


Place the chicken skewers on the steamer 

         
place-chicken-kababs-in-steamer


And then cover the lid, allow to cook for around 10 minutes on high-medium heat
                 
let-the-kababs-steames-for-10-minutes


Chicken seekh kababs are done

                  
chicken-seekh-kababs-are-done


Transfer to the tray or plate, Now at this stage, you can store it in the food container

                    
store-the-kababs-by-keeping-in-food-container


Heat the grill pan with little oil

                     
heat-the-grill-pan


Place 2-3 chicken skewers on the pan and grill them on low-medium heat, grill each side for around 1-2 minutes then flip the side of the chicken skewers 

And grill them as the same before, keep flipping until you get an evenly golden brown color on seekh kababs
                       
grill-the-kebabs-on-pan


Once cooked, side the kebabs onto a plate
               
once-cooked-slide-the-kababs



Or serve with skewers it's all up to you

                         
transfer-to-the-serving-plate


Chicken seekh kababs can be served with green raita and pita bread.
                     
seekh-kababs-are-served-raita



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