Stick/ Kathi Kabab
Stick/Kathi Kabab, also known as Seekh Kabab, is a popular grilled meat dish originating from the Indian subcontinent. It is made by marinating minced meat, typically lamb or chicken, with a blend of spices and then skewering the meat on long sticks before grilling or barbecuing them.
Stick/Kathi Kababs are traditionally served hot, either on their own or wrapped in a flatbread like naan or paratha, along with mint chutney, onion rings, and lemon wedges. The combination of succulent meat and aromatic spices makes them a popular choice for appetizers, snacks, or main courses in Indian and Pakistani cuisine.
The delicious taste and tantalizing aroma of Stick/Kathi Kabab make them a favorite among meat lovers, offering a flavorful and satisfying culinary experience.
Contributors Bio
I have loved cooking since childhood and have secretly messed up many things in my mom’s kitchen, for which I have also been scolded. But while eating those mess-ups, I have become a chef now. Cooking in my own style is my passion, and I truly love cooking.
আমি ছোট বেলা থেকেই রান্না করতে ভালোবাসি এবং লুকিয়ে লুকিয়ে আম্মুর কিচেনের অনেক জিনিস নষ্ট ও করেছি সে জন্য বকাও খেয়েছি । বকা খেতে খেতে আমি এখন একজন শেফ হয়েছি । আমার ফ্যাশন রান্না করা আমার হবি রান্না করা আমি ভালবাসি রান্না।
Stick/ Kathi Kabab by Salowa Shampa
Ingredients
- 1/2 kg boneless meat
- 2 tbsp mustard oil
- 2 tbsp vinegar
- 4 pcs onion large
- 4 pcs tomato
- 6 pcs green chilli
- 2 tsp ginger paste
- 1 tsp garlic paste
- 1/4 tsp cinnamon powder
- 2 pcs clove powder
- 1 pc cardamom powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp chilli powder
- 1/4 cup soybean oil
- salt as per taste
- 6 pcs bamboo skewers 8 inches long
Instructions
- Cut 1/2 kg of boneless meat into small pieces.
- Marinate the meat with 2 tbsp of mustard oil, 2 tbsp of vinegar, and the powdered and ground spices for 10-12 hours.
- Add salt and marinate for another half an hour.
- Cut 4 onions and 4 tomatoes into small pieces. Skewer the meat, onion, and green chilli alternately on 6 bamboo skewers.
- Heat 1/4 cup of soybean oil in a frying pan and arrange the skewers in a single layer. Add the marinated spices on top of the meat.
- Cover and cook over low heat. When the water dries up and the oil separates, flip the skewers.
- Cook until the meat turns golden brown.
- Serve with boiled vegetables and potato chips.
