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If you like my recipes then please visit and subscribe my YouTube channel for daily recipes.

The written contents of my recipe videos released on my channel are also being frequently published on my website. So, you can visit my site any time to look for written content of your favorite recipes.

Feel free to leave your comments and suggestions at the end of this post.

Kababs are Middle Eastern cuisine and are popular around the world with so many variants and tastes. Traditionally, beef is a preferred meat for making kababs but you may have already tried chicken, fish and vegetable.

From meat to vegetable, whatever variant you decide, Seekh Kabab masala plays an important role to spicing up your kabab recipe. There are so many off the shelf seekh kabab masala products in the market. However, if you like you can easily make Seekh Kabab Masala at home. Using homemade masala may even prove to be a more smart choice as your are not worried about expiry dates and loss of quality due to high humidity or some other good reasons.

I have already shared post with the title how to make seekh kabab masala at home. Give it a try and use it while making this Beef Seekh Kabab recipe.

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Beef Seekh Kabab

Ingredients

• 1 medium sized onion
• a handful of coriander leaves
• a handful of mint leaves
• 2 green chilies
• 1½ tbsp fresh ginger garlic crushed into paste form
• 2-3 tbsp gram flour chanay ka powder ya bean
• 1 tsp salt
• 2-3 tbsp seek kabab masala
• 2-3 tbsp oil for frying the kababs in pan

Video

Notes

Beef Seekh kabab can be stored up for 2 weeks in freezer. To get a barbecue taste give coal smoke.

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Chicken Paratha Roll

Ingredients

Chicken

• ½ kg boneless chicken cubes
• 1 tbsp ginger and garlic crushed into paste form
• 2 crushed green chilies
• salt to taste
• 1 tsp crushed red chili
• 1 tsp paprika powder (optional)
• ½ tsp tikka masala (optional)
• 1 tsp crushed cumin seeds (zeera koota hua)
• ½ tsp meat tenderizer powder
• 1 cup yogurt
• 2-3 tbsp oil

Chutney

• 1 cup yogurt (dahi)
• 15-20 mint leaves (pudinay k patay)
• 2 green chilies
• 1 tsp crushed roasted cumin seeds (zeera koota hua)
• little bit salt
• 1 pinch of citric acid (tatri)

Paratha

• 2 cups all purpose flour (maida)
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required for kneading soft dough

Other ingredients

• onion slices

Video

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Bhature

Ingredients

• 2 cups all purpose flour (maida)
• ¼ cups semolina (suji)
• 1 tsp salt
• ½ tsp baking powder
• 2 tbsp oil
• 3 tbsp yogurt (dahi)
• water as required
• oil to be applied while preparing the dough and for deep frying

Video

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Chicken Tikka

Course Side Dish

Cuisine Indian, Pakistani

Ingredients

• 1 full chicken (cut into 2 Leg and 2 chest pieces)
• 3 to 4 tbsp yogurt
• 1 tbsp ginger and garlic (crushed into paste form)
• 1 tbsp lemon juice
• 1 tbsp crushed red chili
• 1 tsp red chili powder
• 1 tsp crushed coriander seeds (dhania koota hua)
• ½ tsp black pepper or to taste
• 1 tsp crushed cumin seeds (zeera koota hua)
• ½ tsp whole spice powder (garam masala powder)
• ⅛ tsp orange food color (zarda rang)
• 1 tbsp oil
• salt to taste

Instructions

• Marinate the chicken for 2 to 3 hours with marinating mixture made up with the ingredients mentioned above.
• Steam cook the chicken pieces on low flame for 30 minutes or until chicken becomes tender.
• Give coal some coal smoke to get some barbecue feeling.
• Heat some oil and fry the chicken peaces from both sides.
• Chicken Tikka are ready to be served.

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Irish Rice with Shashlik Sticks Recipe

Irish rice recipe served with fried chicken shashlik sticks is a low-budget special dish. Skewer the boneless chicken cubes altering with capsicum, onion, and tomato pieces and fry them. Cook the rice and split Bengal gram together till water dries. Place the fried chicken sticks on top of the rice and simmer for few minutes.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

Shashlik Sticks

• 1/2 kg boneless chicken cubes
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp crushed black peeper
• 1 tsp ginger powder
• 1 tsp meat tenderizer powder
• salt to taste
• 2 tbsp tomato ketchup
• 1 tbsp BBQ sauce
• 1 tbsp Teriyaki sauce (optiopnal)
• 2 tomatoes (seeds removed)
• 1 large size onion
• 1 large size capsicum
• 3 – 4 tbsp cooking oil

Rice

• 1/4 cup cooking oil
• 1 large size onion
• one small piece of cinnamon stick, bay leaf and anise star
• 150 g 80% boiled Split Bengal Gram
• 1 1/2 bowls of water
• salt to taste
• 500 g soaked basmati rice

Instructions

Chicken Shashlik Sticks

• Place chicken in a large mixing bowl and add vinegar, soy sauce to it. Season it with crushed black pepper, ginger powder, meat tenderizer powder, and salt to taste.
• Then add tomato ketchup, BBQ sauce, and optionally Teriyaki sauce.
• Mix everything well and keep aside to marinate the chicken for 1 to 2 hours.
• Meanwhile, cut tomatoes, onion, and capsicum into cubes.
• Take a bamboo stick and skewer the cubes of chicken (4 pieces), altering with capsicum, onion, and tomato pieces. Repeat this step for other sticks too.
• Heat a clean frying pan and heat oil. Stir fry the sticks on a low flame till the chicken turns tender.

Cooking of rice mixed with split Bengal gram

• Heat oil in a cooking pot or large pan. Add sliced onion, a small piece of cinnamon stick, one bay leaf, and anise star. Fry onion till nicely golden.
• Add 80% boiled Split Bengal Gram. Stir fry for a few seconds.
• Add water and salt and bring it to boil. Then add soaked rice, stir for a few seconds, and cover the pan with a lid. Cook on medium-high heat till water dries.
• Remove the lid and place cooked chicken sticks on top of the rice. With the lid back on, simmer on low flame for 5 –7 minutes.
• Dish the rice out and serve hot.

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