Tawa Kabab in English would be Kabab in a Pan…and that’s just what it is.
Tawa Kabab is perfect for winter nights. With the perfect blend of flavor and spice, it’s a hit the spot kind of dish!
It also makes a great appetizer served alongside a Mint Chutney, or in a roll!
You can also serve it as a side with a grand dish, such as a Biryani
So let’s get started!
First things first…what meat can you use?
I used ground beef for this recipe, but you can also use ground lamb or chicken. If you use chicken, just be sure to add extra salt, extra onion and cilantro to enhance the flavor.
Ingredients:
1lb ground beef/lamb/chicken
1/2 cup chopped red onion
1/2 cup chopped cilantro
2 finely chopped thai chilies (adjust for spice)
1 tsp crushed chilli flakes (omit to reduce spice)
3/4 tsp salt
1 tbsp corriander seeds
1/4 tbsp cumin seeds
1 tbsp garam masala
2 tbs ginger garlic paste
Juice of 1 large lemon
Method:
In a mortar & pestle, crush the corriander and cumin seeds until it turns into a semi powder (this enhances the flavor, I do not recommend using the packaged powders )
Next, combine all the ingredients together and mix!!!
Let it sit in the fridge for 15 minutes!
Now, remove the marinated meat from the
Fridge and roll them into 3-4 inch rolls
Heat up a large skillet and coat It with a little oil.
Add the kababs to them and let them cook on all sides. Be sure to not cover your pan, as it will start accumulating water and cause a mess
Once the kababs are cooked, garnish the pan with sliced onion, cilantro and lemon!
Serve with hot Naan, Roti, chutney or as a side!
Enjoy!!!
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