This quick baked kabab recipe will yield approximately 60 small kababs
INGREDIENTS
1 kg keema (beef or mutton)
5 slices of bread (soak them in water and then squeeze out the water in a strainer, mashing the bread completely- remember the bread should not have water left)
1 egg
2 tbsp. oil
1 tbsp. garlic paste
1 tbsp. coriander and cumin powder (mixed)
1 tbsp. vinegar
salt
½ lemon's juice
2 green chilies crushed or chopped
½ tsp. bicarbonate of soda/baking soda
½ tsp. red chili powder
1 tsp. black pepper powder
INSTRUCTIONS
Make sure you strain the mincemeat in the strainer, because you should not have any excess water in this, otherwise your kabab mixture will become very sticky.
Then put in all the other ingredients...mix very thoroughly, making sure the bread is literally all gone and no lumpy pieces anywhere.
Now take a greased baking tray...and roll out the kababs
Bake/grill on high heat, about 200C- and turn the kababs as soon as their color slightly changes and they release a little water.
It takes literally less than 10 minutes per side to cook. The minute you see the kababs have become pale brown (water gets released from the kababs), turn them over and grill again until color changes on the other side.
You can do charcoal smoking once they're ready for a more BBQ effect.
Comments
If we use chicken instead of beef or mutton , at what temperature do we bake the kebaab.
Thanks ..And thanks for such a wonderful website.
Thanks Shamima, bake at the same temperature even when using chicken mince instead of beef/mutton.
Thanks for the quick reply . Ramadhan is approaching . it will be great if you can give us some more baked snacks - which are much healthier compared to "fried" snacks.
You think this will be possible? Thanks
Sorry have not understood what you mean? They burst? Meaning they broke during baking? That could only happen if the mince meat had moisture/water in it. But am glad you enjoyed the taste, thank you! Next time make sure to drain out all moisture from the mince before using, or if possible, wash the meat BEFORE mincing it, that way you won't need to put water in the mince when preparing the kababs.
fauzia i tired the kebabs and they tasted yummm but they brust out :O
Where did i go wrong??
Hi Fauzia,
I'm a big fan of yours and have tried several of your dishes and the results have been amazing :) I want to know what if I make the kebabs and then freeze them for later use, is that possible? Thx
Hi, yes that's fine. And thank you! :)
I mean to say I make the kebabs and without baking I freeze them. Later when I need I take them out and bake them?
Yes you can, although you can even fully bake the kababs and just warm them up when you need to serve them too. Either way works.
Assalam aleikum Fauzia, made these today for iftar turned out great mashaALLAH! Thanx fauzia n bless you!!
Salaamz fauzia sis....i tried out rose rolls, and the fish shaped rolls. They were really tasty n every one enjoyed. Thanks a lot for ur recipes. By the way, z it ok, if we bake the kebabs, will they be the same lyk grilling?
W/Salaam, thanks! Yes that is fine too, make sure you do not over-bake otherwise they will become dry/hard instead of moist and soft.
Assalamu alaikum wb Fauzia. Is the 2bsp oil for greasing the tray or should it be mixed into the mince with the other ingredients? Jazakillah khayr
W/Salaam, the oil is to be mixed with the mince and other ingredients.
Hello sis , is it ok to use bread-crumbs instead of soaked bread ?
Yes it is fine but for this recipe soaked bread is better as it gives softer kababs due to the slight extra moisture.