March 23, 2021

Kafta Kabab-Sizzling style

Benetta Lobo

Kafta Kabab is a very popular Middle Eastern Kabab. This is usually served as an appetizer and is popularly prepared with Lamb Mince. The Mince needs to be slightly fatty so that the Kababs are juicy and bind well together.

Kafta Kabab is not spicy but very flavourful. For this recipe I have made a sizzling version of this Kabab which is slightly spicy and even more juicy. You will definitely enjoy this version of the Kafta Kabab and it is definitely a crowd pleaser dish!

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Prep Time 15

Cook Time 20

Marination 1

Course Appetizer, Main Course, Snack

Cuisine Arabic, Indian, Indo-Pak, Pakistani

Servings 4

Ingredients

Ingredients for Marination of Mince

1/2 kg Mince Beef/Lamb/Goat/Chicken
1 Onion Medium sized, finely chopped
1 tbsp Green Chilies Finely chopped
2 tbsp Coriander Leaves Finely chopped
1 tbsp Ginger & Garlic Paste
1½ tsp Red Chilli Flakes
1 tsp Roasted Cumin Powder
1½ tsp Corriander Powder
1/2 tsp Garam Masala Powder
1/2 tsp Black Pepper Powder
1 cup Bread Crumbs
1 Egg Well beaten
Salt According to taste

Ingredients For Sizzling

2 tbsp Oil
3 tbsp Tomato Paste/Puree
1 tsp Crushed Black Pepper Corn
1 tsp Red Chilli Flakes
4-5 Green Chillies Slit in 2s
1 Capsicum Sliced
1 Onion Sliced

Instructions

Instructions of Marinating the Mince

Pat the Mince with a Kitchen Towel or cloth to remove any excess water
Add all the ingredients to the Mince excluding the bread crumbs and the egg
Now mix the Mince well
Add the bread crumbs and mix well again
Now add the egg at the end and mix the Mince mixture
Let the Mince rest for atleast an hour
Now shape the Mince into oval shaped Kababs (You may give them any desired shaped)
Now refrigerate the Kababs for 15-20 minutes
Heat Oil in a deep Pan and fry the Kababs until they turn brown on all sides (Shallow fry)
Remove them and place them on a separate plate on top of a Kitchen towel/tissue

Instructions for For Sizzling the Kababs

Heat Oil in a Flat Pan or Grill Pan
Add the Tomato Paste/Puree and let it sizzle on medium flame
Now add the spices and salt and stir well
Add the vegetables and sauté for about 1-2 minutes
Now add the Kababs and stir gently, be careful not to break the Kababs
Now cover the Pan and let the Kababs cook in steam with the vegetables for 1-2 minutes
Now remove the cover. Your Kababs should sizzle and smoke should be released
Serve hot with Nans or Rotis and some fresh salad