|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*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.|
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 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
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.
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.
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
Grill until cooked to your liking.
Serve immediately with hot naan.
You can use chicken instead of beef for this recipe, just reduce the marinating time to two hours.