North Indian-Style Bihari Kabab

North Indian Bihari Kabab recipe

The Spruce / Chosen Posture

  • Total: 83 mins
  • Prep: 75 mins
  • Cook: 8 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
282 Calories
13g Fat
5g Carbs
35g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 282
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 26%
Cholesterol 105mg 35%
Sodium 115mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 35g
Calcium 62mg 5%
*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.

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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).

Ingredients

  • 2 large onions (sliced)
  • 2 tbsp. vegetable or canola oil
  • 1 cup plain whole milk yogurt
  • 2 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 2 tsp. ground cumin powder
  • 2 tsp. ground coriander
  • 1 tsp. ground black pepper
  • 1/2 tsp. red chili powder
  • 1/2 tsp. ground star anise powder
  • 1/2 tsp. mace powder
  • 1 tablespoon papaya paste (optional)
  • Salt to taste
  • 2 1/2 pounds beef sirloin or chuck (cut into 1" thick strips)
  • To garnish: Lime wedges, sliced raw onion and cucumber, and chopped cilantro

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.