4. BBQ Tikka

Beef Seekh Kabab


  • 1 kilogram Minced Beef (Keema)
  • 1 medium Onion (grounded)
  • 1 more medium Onion (chopped)
  • 4 Green Chillies (Hari Mirch)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin)
  • 1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
  • 8 Cardamom Pods (Ilaichi)
  • 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
  • 1 tsp. Garam Masala Powder
  • 4 tbsp. Chick Pea Flour (freshly ground)
  • 1 Egg
  • 2 tbsp. Milk Powder
  • 8 Allspices (Kabab Cheeni) (ground)
  • Salt (to taste)
  • 2 tbsp. Dalda Banaspati or any Cooking Oil


  • 1. In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours.
  • 2. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.
  • Note: For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs.

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