Tag Archives: shikh kabab

Kashmiri Sheekh Kabab


Usually Kashmiri sheekh kababs are long , almost 8″ -10″ long .They are cut in halves when served , an imporatant dish for the wazwan ( Kashmiri multi course of meal).
The kabab is traditionally made with lamb mince , in absence of lamb , mutton or goat meat can be substituted , but must not be made with beef !! In Kashmiri cuisine , there is no place for beef !!
Not only the Hindus but beef is prohibited in Muslim Kashmiri cuisine too !! Another interesting fact is , though Hindu Pandit doesn’t eat any sort of meat , the Kashmiri Pandits are meat eater . Pandit recipes doesn’t use onion , garlic at all like the vegetarians but they are fond of meat preparations !!
The main spice that distingush the Kashmiri cuisine from other cuisines , is the use of fennel / saunf .. In this sheekh kabab fennel/ sauf powder is used along with other ingredients like dried mint , black cardamom powder , cinnamon powder , ginger powder, kashmiri chili powder ( the reason behind the beautiful color of this kabab) and little shajeera/ caraway powder .. as optional ingredient I used little onion too ..

Ingredients :

1 lb lamb/ goat/ mutton mince
3/4 th tea spoon fennel/ saunf/ mouri powder
1/2 tea spoon Black cardamom powder
2 tea spoon Kashmiri chili powder or ( 1 tea spoon paprika+ 1 tea spoon regular chili powder)
1/4 th tea spoon cinnamon powder
A pinch of caraway / shajeera powder
1 tea spoon dried mint powder or 1 tbl spoon fresh mint
1/4 th tea spoon ginger powder or 1/2 tea spoon ginger paste
1 beaten egg
1 tbl spoon melted butter
Salt to taste ( around half tea spoon or little more)

Optional Ingredient:

2 tbl spoon chopped onion


1. Blend the lamb mince with 1 egg again in a food processor . The mince needs to be double minced .

2. Now add all other spices and keep it in the refrigerator for at least 4 hours .

3. Shape in size of sheekh kabab , if shaped by hand or you may put the meat around skweres .

4. Grill it on charcoal , or shallow fry in a grill pan or bake it in a preheated oven @ 400 FH for 20 minutes . If you wish , you can broil another 5-10 minutes .


Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

This is a truly melt in mouth kind of kabab !! Though Sheekh kababs are authentically made with mince meat but in Bangladesh sheekh kababs are made of thin pieces of beef,skewered in large Sheekh or metal skewer and those spicy pieces of heaven would just melt in your mouth !! Bangladeshi residing Biharis played a vital role in the country’s kabab industry .. Most of the kababs are inspired and introduced by these Biharis !!!! No wonder , that’s the reason , the authentic Behari kabab tastes exactly like our version of Sheekh kabab !!
Before I proceed to the recipe , I’d love to share some important ponts ;

1. Marination is very important . Marinate the meat for at least 24 hours .
2. Tenderize the meat by pounding and applying good amount of green papaya paste or grated green papaya , and don’t forget the skin !!! Take the papaya with skin !!!
3. Generous amount of Mustard oil ( shorishar tel) in the marination !!!!
4. Don’t forget to smoke the meat with coal !!


750 gram solid , under cut meat
3 tbl spoon finely grated raw papaya( with skin) or papaya paste with skin
1/3 rd cup yogurt
1/3 rd cup fried onion or bereshta
2 tea spoon spoon ginger paste
2 tea spoon garlic paste
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
3/4 th tea spoon roasted cumin powder
1 tea spoon ( heaped) red chili powder
1 tea spoon paprika powder
1 tea spoon poppyseed / posto paste ( optional)
2 tea spoon Bihari kabab masala
1/3 rd cup mustard ( shorishar tel) oil
Salt to taste

Bihari Kabab masala :

5/ 6 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
3 Black cardamom
4/5 green cardamom
1/2 tea spoon mace ( javetri)
1/4 th tea spoon nutmeg ( jaifol)
9/10 cloves ( long)
2 tea spoon black pepper
1 star anise
1 tea spoon fennel
1 tea spoon kababchini ( optional)

Dry roast the spices and then grind them into a fine powder . it’s better to dry roast the cumin separately and not to dry roast black pepper .

Other Ingredients:

1 coal to smoke
Ghee to smoke the charcoal


1. Cut the meat into thin 2″ or 3 ” strips . Pound them with meat tenderizer hammer or something heavy . But don’t overdo .

2. Marinate the meat with papaya paste first then add all the ingredients. Marinate for at least 24 hours . Keep it in the refrigerator .

3. Light a coal completely . It should be all burning . Now place it on a metal or small aluminum bowl . Add this bowl over the bowl of meat . Add ghee all over the coal and cover with a lid to smoke the meat completely . Keep it like this 10-15 minutes .

4. Skew the meat pieces into the skewer . Rub some extra oil over it . I added a little bit of ghee too .

5. Preheat the oven to 400 FH . Now bake the kababs for 20-30 minutes . Broil it another 15- 20 minutes or until get little charred.

Enjoy with paratha , naan or ruti !! Don’t forget the raita !!! 😀


1. Don’t skip the smoking part . It gives you the flavor we get in a kabab house .

2. If you use bamboo skewer , then soak the skewers into the water for at least half n hour . That would prevent the blackening of the skewers . 🙂

3. While baking , the water from the meat and oil will come out . Just before broiling just remove the excess juice and oil from the kabab so that you get the perfect look .