Bihari Kabab
Description
Melt-in-the-mouth, ultra-tender traditional Bihari kebabs made with thinly pounded beef strips, marinated in a rich blend of yogurt, raw papaya paste, fried onions, and aromatic freshly ground spices. Can be grilled, baked, or stove-cooked with a smoky charcoal flavor.
Ingredients
Instructions
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Place the beef strips under plastic wrap and use a meat mallet/hammer to pound them flat until tenderized and thin.
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Dry roast the aromatic spice ingredients (kabab chini, cumin, cardamoms, cinnamon, cloves, star anise) and grind them into a fine powder.
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In a large bowl, mix the pounded beef with the ground spice powder, ginger-garlic paste, red chilli powder, salt, coriander powder, raw papaya paste, yogurt, fried onions, and cooking oil.
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Marinate the meat thoroughly and refrigerate for at least 8 hours or overnight for best tenderization.
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Thread the marinated meat strips onto skewers.
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Cook the kebabs using your preferred method: grill over hot barbecue coals (brushing with oil), bake in the oven at moderate-high heat for 35-40 minutes (basting with oil so they stay moist), or cook in a pot on the stovetop until tender and the liquid evaporates.
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(Optional) If cooking in a pot or oven, place a piece of hot burning charcoal in a small foil cup in the center, add a few drops of oil, and cover tightly with a lid for 10-15 minutes to impart an authentic smoked barbecue aroma.
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Serve hot with naan, paratha, salad, and chutney.
Note
Pounding the beef strips thoroughly with a meat hammer breaks down the meat fibers, ensuring the kebabs turn out exceptionally soft and melt-in-the-mouth.
Brushing the meat with oil during baking or grilling prevents the lean beef strips from drying out.
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