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Kabab

Kabab
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Kabab Recipe, How To Make Kabab Recipe

How to makeKabab?How to cookKabab?Learn the recipeKababby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Kabab

(59 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Kabab
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 14, 2016


Ingredients used in Kabab
• Aniseed powder - 1/2 teaspoons.
• Ginger powder - 1/2 teaspoons.
• Cinnamon powder - 1/2 teaspoons.
• Black cardamom seeds - 1 teaspoons.
• Egg - 2 numbers.
• Lean meat of the leg of sheep or goat - 1000 grams.
• Red chili powder - 1/2 teaspoons.
• Caraway seeds - 1/2 teaspoons.
• Salt - 2 teaspoons.
Method:
. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each #39;Kabab #39;, and its thickness. Usually 8 quot; to 10 quot; long #39;Kababs #39; of about 1 quot; diameter are made. 2. Then roast the #39;Kababs #39; on live Wood-Charcoals, placed in a rectangular iron open fire box (H- #39;Angithi #39;), or in an earthen oven (K- #39;Tandur #39;) or an Electric Oven. The Skewers should be turned often, so that the #39;Kababs #39; roast evenly on all sides, to a dark brown colour. In Dinners, each roasted #39;Kabab #39; is cut into half, to 4 quot; to 5 quot; length, and then served. In Case of Tea parties, Afternoon Teas and Picnics, the #39;Kababs #39; are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of #39;Garam Masala #39;.





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