North Indian-Style Bihari Kabab

North Indian Bihari Kabab recipe

The Spruce / Chosen Posture

Prep: 75 mins
Cook: 8 mins
Total: 83 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
376 Calories
22g Fat
12g Carbs
33g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 376
% Daily Value*
Total Fat 22g 28%
Saturated Fat 7g 37%
Cholesterol 108mg 36%
Sodium 243mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 33g
Vitamin C 12mg 61%
Calcium 89mg 7%
Iron 3mg 16%
Potassium 593mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bihari kabab is a popular street food in Kolkata, India. While beef is restricted in most of India due to the significance of cows in Hinduism, it is unrestricted in a handful of states in northeastern India, such as in Bihar and West Bengal.


Click Play to See This North Indian-Style Bihari Kabab Recipe Come Together

If you are using wooden skewers, you may want to soak them in water beforehand so they withstand the heat of the cooking flame. This dish is great to serve as a tasty appetizer or as a meal with fresh hot naan (tandoor-cooked Indian flatbread).


  • 2 large onions, sliced

  • 2 tablespoons vegetable oil, or canola oil

  • 1 cup plain whole milk yogurt

  • 2 tablespoons garlic paste

  • 1 tablespoon ginger paste

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon ground star anise

  • 1/2 teaspoon ground mace

  • 1 tablespoon papaya paste, optional

  • Salt, to taste

  • 2 1/2 pounds beef sirloin, or chuck, cut into 1-inch-thick strips

  • Lime wedges, for garnish

  • Raw onion, sliced, for garnish

  • Cucumber slices, for garnish

  • Chopped cilantro, for garnish

Steps to Make It

  1. Fry the onions in the oil until they are soft. Drain them on paper towels. Use a food processor or mortar and pestle to grind them into a smooth paste.

  2. Mix the onion paste and all the spices (garlic paste, ginger paste, cumin, coriander, black pepper, red chili powder, star anise, and mace) with the yogurt and add the beef strips to this mix. Add salt to taste and set aside for 8 to 10 hours in the refrigerator.

  3. About an hour before cooking, mix in the papaya paste (if using). Heat your grill or broiler on medium-high heat and thread 8 to 10 beef strips onto each skewer

  4. Grill until cooked to your liking.

  5. Serve immediately with hot naan.

Recipe Variation

You can use chicken instead of beef for this recipe, just reduce the marinating time to two hours.