Tag Archives: Kabab

Beef Shaami kabab

Shaami Kabab is one of the famous and favourite dishes of Pakistani Home cooking. People make them and store them in freezers so that they can entertain their guests in no time. In Pakistan “Shaami Burger” is also a very famous street food and “Punjab Burger” in Main Market Lahore is the one who started this street food trend. Try this beautiful delicacy of Pakistan and make your day…… Soon I will be posting more recipes related to this post like Shaami burger, shaami sandwich, etc. so stay tuned …..

Ayesha's Kitchen


  • 2 cups channa daal (soaked for 6 hrs)
  • ½ kg diced beef
  • 1 tbspn dry coriander
  • 1 tspn cumin seeds
  • A piece of cinnamon
  • 2 big pieces of black cardamom
  • 2 green cardamoms
  • 2 black peppercorns
  • 4 cloves
  • 1 bay leaf
  • Some salt
  • 2 – 6 green chillies
  • 2 small onions
  • 2 cloves of garlic
  • 1 tbspn ginger
  • 2 cups water


  • ½ cup chopped coriander
  • 2 green chillies (sliced)


  • 2 eggs (well beaten)
  • Some breadcrumbs (OPTIONAL)
  • Oil for shallow frying


-In a deep pan, combine everything given above except add on and coating and frying ingredients.

-Cover the pan with the lid and let this mixture cook for 30 minutes on low heat or until everything is boiled and dry.

-Process the mixture in the food processor or crush it to a paste in mortar and pestle.

-Mix in some coriander and green chillies.

-Take some of this mixture and shape it round with your hands and then with your palms flat it.

-Do the same with the rest of the mixture. This will make approximately 12 kababs.

-Place them in a tray with some spaces in between, use water to wet your hands if needed.

-Heat oil in a frying pan. Dip each kabab into egg mixture (then bread crumbs) and fry until it is golden from both the sides.

-Take them out on an absorbent paper and serve hot with pulao, biryani or chutneys.

Kabab Masala

Kabab Masala is one of the famous dishes in Pakistani Home Cooking. People make them for fancy dinner parties and functions. Do try this and make your day tasty …..

Ayesha's Kitchen



  • 500 gms beef mincemeat
  • Some salt
  • Some red chilli powder
  • 1 tspn garam masala
  • 1 onion
  • 2 cloves garlic
  • A small piece of ginger
  • ½ cup coriander
  • 2 – 4 green chilllies


  • 1 onion chopped
  • 1 cup oil
  • 1 ½ cup yogurt
  • Some salt
  • Red chilli powder
  • ½ tspn turmeric
  • 1 tspn garam masala
  • 1 bay leaf
  • 2 cloves
  • 2 peppercorns
  • A cinnamon piece
  • 1 big cardamom
  • 1 green cardamom
  • ½ tspn fenugreek leaves
  • 2 curry leaves
  • 2 green chilllies
  • 2 cups water


-For kabab mincemeat, put all the ingredients given for kabab in a food processor and make nice spicy mincemeat. Shape them like seekh kabab and keep aside until we need it again.

-In a deep vessel, heat oil and fry chopped onion. Take it out when it is red. In the remaining oil add all the spices given for the masala and add mincemeat kababs in it. Don’t mix or stir with a spoon. Shake the vessel and mix.

-Now add water and let it cook for 10 minutes. Do not stir.

-Now mix yogurt with fried onions and introduce it to the masala.

-Cook on high heat for 10 minutes or until the masala of your preferred consistency is formed.

-Serve hot with naan or roti.

Smoky Chicken Kabab Biryani

Smoky Chicken kabab Biryani is totally my own recipe…… It is tasty and the smoky BBQ smell make it more tempting and irresistible …..

Ayesha's Kitchen



  • 500 gms chicken mincemeat
  • ½ bell pepper/ capsicum
  • 1 onion (medium sized)
  • 2 green chillies
  • 2 red chillies
  • 1 tbspn coriander
  • Some salt
  • Some red chilli powder
  • ½ tspn  Ayesha’s kitchen special garam masala
  • A pinch of nigella seeds
  • ½ tspn carom seeds
  • 1 tbspn kasuri methi
  • A piece of ginger
  • 2 cloves garlic
  • Some oil for grilling or frying


  • 1 large onion sliced
  • 2 tomatoes sliced
  • 2 green chillies
  • 2 tbspns yogurt
  • 1 tbspn curry leaves
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ¾ cup oil
  • Some yellow food colour (dissolved in water)
  • A charcoal piece


-In a food processor, add all the ingredients given for kabab and mix well. Make seekh kabab like kababs and grill them on a grill pan or shallow fry them in a frying pan. Take them out when they are red and keep aside until we need them again.

-Boil rice and discard the water. Keep aside the rice.

-Heat oil and fry onion slices until they are red. Add tomatoes, biryani masala and yogurt and mix well until the tomatoes lose their shape. Now add 1 cup of water and stir well. Add fried/grilled kababs and let it cook until a nice masala is formed and the oil comes out. Add curry leaves and mix well.

-Put charcoal piece on naked fire until it is white and smoky.

-Now add boiled rice and drizzle some yellow food colour mixed with water on top. Then place an onion peel or a piece of aluminum foil on it and place the smoking white coal on it. Now drizzle some oil on the coal and cover the dish with a lid.

-After 15 minutes, remove the coal and dish out the recipe.

-Serve with fresh salad and whipped yogurt.

Kabab Masala/ Kabab Karahi/ Kabab Kadai

Kabab Kadai is a Pakistani – Afghani dish which is not so famous in Pakistani restaurants but is now introduced in home cooking. I make this dish quite often for fancy dinner parties and my guests always appreciate it. Do try this and feel the taste of Ayesha’s Kitchen …..

Ayesha's Kitchen



  • 300 gms lean beef mincemeat and 200 gms fat (charbi)/ 500 gms normal beef mince with fats
  • 1 large red onion
  • 4 cloves garlic
  • Some ginger (2 tbspns grated)
  • 4 – 6 green chillies
  • A bunch of coriander
  • 1 tspn methi leaves
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 2 tbspns oil
  • 1 tspn cracked coriander
  • A pinch of cracked peppercorn


  • ½ cup oil
  • 2 medium red onions chopped
  • 4 medium tomatoes chopped
  • 1 tspn ginger garlic paste
  • 2 green chillies
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • ½ tspn garam masala
  • ½ tspn turmeric


  • 2 tbspns coriander
  • 2 tbspn ginger julienne
  • 2 green chillies sliced


-Put a piece of charcoal on fire.

-Combine everything (spices and vegetables) given for kababs in food processor (chopper) and mix well.

-Glaze the grill pan with some oil and place the kebabs on it. Cook on medium heat until they are done.

-Take them out in a casserole dish or pyrex dish and place a 2X2 aluminum foil on it. Place the hot white charcoal piece on the aluminum patch and drizzle some oil on it. It will start smoking. Immediately cover it with a heat conducting lid and keep aside until we need it again.

-Prepare for kadai masala.

-Heat oil in a pan and fry chopped onion and ginger garlic paste until the onions are light brown. Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked. Add a splash of water if necessary.

-Now add all the spices and check for the salt and pepper. Adjust if needed.

-Add some water (about ½ cup) and mix well.

-Now add your kababs and cover the pan. Cook on very low heat for 10 minutes.

-Dish out and garnish with some coriander, green chillies and ginger julienne.

-Serve hot with raita, fresh salad and tandoori roti.

Ayesha's kitchen


Serves 4.

Sheesh Chicken Skewers (Shish Chicken Tavook)

Sheesh Chicken Tavook is a Mediterranean recipe, it is healthy and low fat, do try this ….

Ayesha's Kitchen


  • 2 chicken breasts (skinless, boneless)
  • 1 tbspn tomato paste
  • ¼ cup Greek yogurt
  • 2 cloves garlic minced
  • 4 tbspns lemon juice
  • ¼ tspn cracked black pepper
  • Some salt (optional)
  • ¼ tspn paprika
  • Some olive oil
  • ¼ tspn crushed cumin and cardamom


-Mix everything except olive oil in a deep mixing bowl and keep aside for 6 hrs.

-Now stick them onto a skewer (use bamboo skewers if using a flat pan or a grill pan or use metal skewers if using the grill).

-Grill them on medium high heat until they are golden and cooked.

-Serve hot with hummus, Babaganouge or any other dip and khubs with some tabouleh salad on side.

Kabab Biryani (Kababeesh)

Kabab biryani is entirely my own recipe. I have used my culinary innovative skills to invent this recipe and believe me its mind blowing ….

Ayesha's Kitchen



  • 750 gms beef mincemeat
  • 1 tspn salt
  • Some red chilli powder
  • 1 bunch coriander
  • 4 green chillies
  • 2 tbspn freshly crushed ginger
  • 1 tbspn freshly crushed garlic
  • 2 onions (medium size)
  • 1 onion sliced and fried
  • 2 tbspns gram flour/ chickpea flour
  • 1 tbspn garam masala
  • 1 tbspn cracked dry coriander
  • ½ cup oil for frying


  • 1 onion sliced
  • 1 onion sliced and fried firm
  • 2 chopped tomatoes
  • 2 tbspns yogurt
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ½ cup oil
  • ½ cup chopped coriander
  • 2 green chillies slitted
  • 1 lemon sliced
  • Some cumin seeds
  • 2 cloves
  • 1 big cardamom
  • 1 green cardamom
  • A piece of cinnamon
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn julienne ginger
  • Few curry leaves
  • A charcoal piece
  • A piece of aluminum foil
  • 3 ½ cups basmati rice
  • Water for boiling rice (1.5 – 2 litre)



-Put all the vegetables, herbs and spices in the food processor and coarsely grind them.

-Add mincemeat and gram flour and mix well.

-Take this mixture out in a mixing bowl and make seekh kababs.

-Heat oil in a frying pan and fry these kababs until they are brown an firm.

-Take them out in a plate and keep aside.


-Now in a deep cooking pan (non – stick preferred), heat oil and fry whole garam masala. Add ginger, garlic paste and ginger juliennes and stir. Add onions and fry them until they are golden brown. Now add kebabs, tomatoes, biryani masala and yogurt. Stir once and then cook on low flame until the masala is formed.

-Now boil water and add soaked rice. Boil until the rice are ¾ % cooked.

-Strain, discard water and keep the boiled rice aside.

-Divide boiled rice and kabab rice in 3 portions.

-Meanwhile heat charcoal piece until its white and keep burning until it’s the time to use it.

-Now in a deep cooking vessel, heat some oil and add curry leaves and green chillies, when they begin to splatter add one portion of kabab masala and spread a layer of one portion of boiled rice. Repeat the process until all the portions of kabab masala and rice are done. Make sure the rice is the last layer.

-Sprinkle coriander leaves, fried onion, lemon slices and yellow food colour. Now place the aluminum foil on it and burning charcoal on the aluminum foil. Drizzle some oil on charcoal and immediately cover the pot. Remove from flame and keep it covered for 15 minutes.

-Remove charcoal and aluminum and serve.

-Serve hot with salad and raita.


For fried onions, heat ½ cup oil and fry onion slices until they are brown and firm. Drain oil thoroughly.

Chappal Kabab

Chappal kabab is a North Pakistani dish which is very famous all over Pakistan. This dish is full of flavors and aromas. Try this recipe as it is the best and the easiest recipe of this wonderful dish you can ever think of….

Ayesha's Kitchen


  • 1 kg mincemeat Beef/ chicken/ Lamb
  • ½ kg fat (Charbi) (ground)
  • Salt to taste
  • 1 tbspn red chilli flakes/ powder
  • 1 tbspn crushed pomegranate seed
  • 2 eggs omelette (Scrambled or chopped)
  • 2 tbspns chopped green coriander
  • 1 tbspn chopped mint
  • 1 tbspn cracked dry coriander
  • 2 onions chopped in food processor
  • 4 – 8 green chillies chopped fine
  • 1 tomato (deseeded and chopped fine)
  • 1 tbspn butter (soft)
  • 1 tspn gram flour (besan)
  • 1 tbspn garam masala
  • 1 tspn chopped
  • 1 tspn chopped garlic


  • Oil for shallow frying
  • Tomato slices
  • Some lose corn flour


-Combine all the ingredients given above for kabab mixture and mix well.

-Heat oil in a skillet sort of frying pan.

-Now, with wet hands take some mincemeat and press it in a way that they are 0.5 cm thick and spread all over your finger area. Dust it with some corn flour and place one tomato slice it in the middle of the kabab and press.

-Fry until it is cooked.

-Take it out in a serving dish and serve hot with Kandhari naan and mint sauce.

-Do the same with remaining mincemeat.

-Delicious homemade Chappal kababs are ready.


-Finely chop omelette and make sure you don’t add any seasoning to this omelette.


This will make 6 – 8 chappal kababs.