Ingredients
- 500 g chicken mince or beef mince
- 4 tbsp (60 g) fresh cream
- 3 tbsp (75 g) thick yogurt
- 1 tbsp (15 g) ginger garlic paste
- 1 tsp green chili paste (optional)
- 1 tsp white pepper powder
- ½ tsp black pepper powder
- 1 tsp salt or to taste
- 1½ tbsp cornflour
- 2 tbsp oil or melted butter
- Chopped coriander (optional)
- Charcoal (optional, for smoke)
Instructions
- Place the chicken or beef mince in a bowl and gently squeeze out any excess moisture.
- Add fresh cream, yogurt, ginger garlic paste, green chili paste (if using), white and black pepper, salt, cornflour, and oil or melted butter.
- Mix the ingredients gently until just combined. Do not overmix to keep the kababs tender.
- Cover and refrigerate the mixture for 1 to 2 hours.
- After resting, shape the mixture onto skewers or form oval kababs by hand.
- Grill, pan-cook, or bake the kababs in a preheated oven at 200°C until golden and cooked through (15–20 minutes).
- For authentic flavor, place a piece of hot charcoal in a small foil bowl in the center of the kababs, add a drop of oil, cover, and smoke for 2 minutes.
Notes
- Resting the mixture improves the texture and flavor.
- Do not overmix the mince to avoid dense kababs.
- Can be baked, grilled, or pan-cooked based on preference.
- Charcoal smoke adds a traditional aroma.
- Freeze uncooked shaped kababs for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill, Bake, or Pan-Cook
- Cuisine: Afghan
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 75mg
