Put all that meat to good use with some handi kebabs

Enjoy the smokey, meaty goodness of these kebabs, which will tantalise the taste buds and keep them wanting more!

Quratulain Noor October 08, 2014
We, Pakistanis, love our barbeque and our Eidul Azha is incomplete without some form of meaty delight. So, as Eid came, I decided to whip up a saucy dish for my guests.

I always loved cooking on charcoal. But if you have limited time and want to serve your guests a good quality barbeque dish, then you can cook this scrumptious delicacy on the stove as well.

This recipe was passed on to me by my colleague, Mrs Jabeen, who happens to be a darling and an exceptional cook. A lot of memories are attached with this recipe and I just want to thank her by adding this quote by Cesar Chavez,
“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”


Beef fillets or mince – 1 kg

Onion – 3 medium

Ginger – 1

Garlic – 1 clove

Papaya paste – ½ cup

Whole coriander – 4 tbsp

Poppy seeds – 2 tbsp

Mustard seeds – 10

Cumin seeds– 1 ½ tsp

Whole red chillies – 8 to 10

Clove (laung) – 6

Cinnamon sticks – 1

Whole black pepper– 10 to 15

Cardamom – 2 (small)

Photo: Quratulain Noor


1. Finely grind all the spices.

2. In a frying pan, heat some oil and fry the onions till they're light brown and golden. Once done, set them aside. Using the same oil, fry the ginger (whole) and garlic (whole) and then take them out once they're light brown.

Photo: Quratulain Noor

3. Grind the fried onions, garlic and ginger together.

4. Marinate the meat fillets or mince with papaya paste, grinded spices and grinded fried onion mixture for five to six hours.

5. Using the same oil, cook the meat mixture till the meat is tender and soft. (You can cook all this on charcoal too)

6. Burn a piece of charcoal until smokey.

Photo: Quratulain Noor

7. Add the burnt charcoal to the pan and quickly cover with lid.

Photo: Quratulain Noor

8. Serve with coriander sauce or raita and salad, accompanied with naan or parathas.

Photo: Quratulain Noor

Enjoy the smokey, meaty goodness of these kebabs, which will tantalise your guests’ taste buds and keep them licking their fingers.

This post originally appeared here.
Quratulain Noor A botanist by profession and an enthusiastic home cook, who loves to explore places and and food of Pakistan.
The views expressed by the writer and the reader comments do not necassarily reflect the views and policies of the Express Tribune.


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