Tag Archives: kebab

Baked Seekh Kebabs


2 pounds Beef Kheema (Minced Beef)

½ an onion

½ cup fried onion

½ cup bread crumbs (to make my life easier)

¼ cup oil

Handful chopped cilantro

1-2 green chillies (depending on taste)

½  tsp red chili powder

¼ tsp cumin powder

¼ tsp coriander powder

¼ tsp turmeric powder (haldi)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

1½ tbs of Shan Seekh Kabab Mix – (As you all probably know by now I use a lot of Shan and National Spice mixes but rarely follow directions. Mainly because I don’t like garam masala and most of these spice mixes have a lot of it, so I tend to put tbs or tsp as it adds flavor to the dish).


Mix above ingredients very well. Let it sit for 30 mins.

If you have the time, grind up all the spices (except minced meat and oil) together. (I did not hence have used chopped onion and cilantro). But the ground spices will probably give it a more authentic look!

Wet the skewer

Wet your hands slightly

Shape the kebab’s into a ball.

While holding the skewer with your right hand, use your left four fingers to change the shape of the kebab ball into an oblong shape. (Rotate the kebab but hold the skewer straight – works better). 

Let it sit till you are done shaping all the kebabs

Spray the pan and kebab with Pam and baked at 350° for 30 minutes turning over once and spraying the kebab once more on the flipped side with Pam.

You can fry it on both sides if you like.

The kebabs slightly shrink so make the ball bigger if you want longer kebabs.

Serve with green chutney or hot sauce.

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Easy Kebabs


I haven’t had my ginger/garlic paste in my house for a few weeks now and I am suffering (okay it’s not that bad) but I really wanted to eat some kebabs and didn’t have all the ingredients I needed. So I decided to use Mustard sauce instead of ginger/garlic paste and the results were absolutely amazing. It was so easy and delicious that I had to share.

I even made impromptu butter chicken without ginger/garlic paste the recipe shall follow soon (I do have many packeted ingredients for life saving emergencies lol).

1 pound minced chicken (kheema)
1-cup Panko breadcrumbs
½ cup Fried onions
1 tbs Southwest spicy mustard
1 finely chopped green chilly
1 tbs Bihari kebab spice mix (You can use any kebab mix you have or like)
½ tsp Red chili powder
½ tsp Turmeric powder
¼ tsp Cumin powder
¼ tsp Coriander powder
Salt as per taste

Mix all the ingredients and set aside for ½ an hour.
Roll the meat mixture into desired shape.
Shallow fry till brown on both sides.

Serve hot.

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Tilapia Chapli Kebabs – Fish Burgers


4 pieces of Tilapia
1 Carrot
1 Green Pepper
2 Serrano Peppers
2 handfuls of Baby Spinach
A bunch of fresh Cilantro leaves
1/2 an Onion
1 Stalk of Green Onion
2 tbs of Shan Chapli Kebab Mix
1/4 tsp Red Chili powder
1/4 tsp Turmeric powder
1/4 tsp Cumin powder
1/4 tsp Coriander powder
1/4 tsp Ground Black pepper
1/4 tsp Louisiana Cayenne Pepper
1 tsp Sirracha hot sauce
1 tbs of Lemon juice
2 tbs of Vinegar
1/2 cup of Bread Crumbs
Salt to Taste


Mince the Tilapia in a food processor.
Dice the Vegetables in the processor.
Mix the vegetables with tilapia and the rest of the spices well.

Make fish-balls and place on a wax paper

Let it sit for 20 minutes

Use your palm to spread the fish-balls. Make sure they are spread well as this is the speciality of Chapli kebabs.


I used 3 different methods to cook the kebabs as I wanted to find the best alternative to frying, without losing to much of the Chapli kebab taste.

Method one: Shallow fry – 10 minutes each side.
Frying is usually the method used to make Chapli Kebabs.

Method two: George Foreman Grill – each side 20 minutes.
This was the easiest.

Method three: in the Oven at 400° flipping once in between.
This method took the longest to brown. Around 40 minutes but it tasted good.

The fried Chapli Kebab still tasted the best, followed by oven baked and then the grilled.

Please note if you don’t have Shan Masala: I add Shan masala for the ease and convenience, so you would be fine without it. Just add the Spices I mentioned in a little extra quantity 1/2 a teaspoon or more based on ur spice intake (as in for chili powder, haldi, Corriander etc) and add to the recipe 2tbs of corn flour and 1tbs of pomegranate seeds or another form of meat tenderizer.

Happy Grilling! 🙂

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Kebab flavored Meatloaf


1-2 pounds Minced chicken
1 cup Bread crumbs
1-1/2 teaspoons Ginger/Garlic paste
1 teaspoon Swad Green Chili paste
1 teaspoon Swad Mint chutney
1 cup of green peas
1 cup chopped spinach
1 bunch of chopped cilantro
1 tablespoon plain yogurt
1 teaspoon Shan Bihari kebab mix
1 teaspoon Shan Chapli kebab mix
Handful of fried onions
Salt as per taste

Mix above ingredients.

Spray the pan with olive oil, place the mixed ingredients in pan and level out the mixture.

Cover with Aluminum foil and bake at 350° for 40 minutes
Remove foil and bake for an additional 20 mins at 350°.

Wait for 10 minutes before slicing to let the meat rest.

Food served with curried couscous and salad with navy beans. Topped the meatloaf off with Maggi Tomato Chili sauce.

Happy Cooking!

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