Street Style Dhaga Kabab

Mouth watering Dhaga kabab Recipe for you. A must try this Bakra Eid. #HappyCookingToYou #FoodFusion

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  • Badi elaichi (Black cardamom) 1
  • Laung (cloves) 5-6
  • Hari elaichi (Green cardamom) 3-4
  • Jaifil (nutmeg) ½ piece
  • Sabut dhania (Coriander seeds) ½ tbs
  • Zeera (Cumin seeds) 1 tbs
  • Javitri (Mace) 3 blades
  • Khashkhash (Poppy seeds) 2 & ½ tbs
  • Chanay (Roasted gram) 3 tbs
  • Namak (Salt) 1 tsp or to taste
  • Khatai powder ½ tbs
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Garam masala powder 1 tsp
  • Kala namak (Black salt) 1 tsp
  • Pyaz (Onion) fried 2 large
  • Hari mirch (Green chillies) 5-6
  • Podina (Mint leaves) handful
  • Boneless beef with 20% fat 800g
  • Kacha papita (Raw papaya) paste 2 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Kewra water 1 tsp
  • Cooking oil 2 tbs


In a frying pan,add black cardamom,cloves,green cardamom,nutmeg,coriander seeds,cumin seeds, mace and mix well.

Add poppy seeds,mix well and dry roast until fragrant.

Let it cool.

In spice mixer,add roasted spices,rasoted gram,salt,khatai powder,red chilli powder,black pepper powder,garam masala powder,black salt and blend to make powder & set aside.

In chopper,add fried onion,green chillies,mint leaves and chop well.

Add beef,raw papaya paste,ginger garlic paste and chop well.

Add ground spices,kewra water and chop until well combined.

Take out in a bowl,cover and marinate for 2-3 hours in refrigerator.

Option # 1: Grill in a pan

Combine two wooden skewers and wrap with aluminum foil.

Wet hand with water,take a mixture (75g) and thread on wooden and metal skewers and tie with kitchen twine/thread (makes 10-12).

In a wok,add cooking oil and grill kababs on low flame for 6-8 minutes,cover and cook until done (8-10 minutes).

Give coal smoke for 2 minutes.

Option # 2: Grill on Charcoal

Grill on burning charcoal until done and apply oil in between.

Serve with green chilli sauce,tamarind sauce and puri.

Recipe By: Seema Hanif

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