Fire up your grill! Learn how to make soft, smoky, and perfectly seasoned Turkish Kababs with Asad Memon—simple steps, amazing results. #FoodFusion #Turkishrecipe #kebab
Ingredients:
-Fresh Parsley handful
-Lehsan (Garlic) cloves 4-5
-Red bell pepper 1 Medium
-Beef Boneless 800g
-Charbi (Beef Fat) 200g
-Iodized Himalayan pink salt 2 tsp or to taste
-Paprika powder 2 tsp
-Kali mirch (Black pepper) Crushed ½ tsp
-Sumac powder 1 & ½ tsp
-Lal mirch (Red Chilli) Crushed 2 tsp
-Hari Mirch (Green Chillies) 5-6
-Tamatar (Tomatoes) 4
-Olive Oil
Direction:
-In a Chopper add, fresh parsley, garlic, red bell pepper & chop well.
-Transfer chopped mixture in a bowl with muslin cloth & squeeze out excess moisture.
- In a meat mincer, add meat, fat (meat 80% & Fat 20%) & take out mince.
-Add Squeezed bell pepper mixture, pink salt, paprika powder, Black pepper, sumac powder, red chilli crushed, & knead well for 4-5 minutes then chop well.
-Transfer the meat mixture into a bowl and refrigerate for 1 hour.
-Take out from refrigerator & knead gently.
-Dip your hand in ice cold water and take meat mixture and shape the kabab on skewer (Makes 10-12) & let them rest for 30 minutes, then grill until done flip in between.
-Now thread green chillies & tomatoes on skewers, apply olive oil & grill from all sides.
- Serve with naan & onion salad.
