Chandan Kabab

Chandan kabab with well balanced spices and taste. do give it a try and enjoy your cooking. #HappyCookingToYou #FoodFusion

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  • Beef qeema (Mince) 350g
  • Chicken qeema (Mince) 350g
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • Dhania powder (Coriander powder) 1 tsp
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Elaichi powder (Cardamom powder) ½ tsp
  • Garam masala powder ½ tsp
  • Baisan (Gram flour) roasted 2 tbs
  • Safed mirch powder (White pepper powder) 1 tsp
  • Pyaz (Onion) fried 3 tbs
  • Kacha papita (Raw papaya) paste 1 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Hari mirch (Green chilli) paste 1 & ½ tbs
  • Bread slice 1
  • Hara pyaz (Green onion) leaves chopped 1 Cup
  • Cooking oil 2-3 tbs
  • Koyla (Charcoal) for smoke


In a chopper,add beef mince,chicken mince,salt,red chilli powder,coriander powder,black pepper powder,cumin powder,cardamom powder,garam masala powder,gram flour,white pepper powder,fried onion,raw papaya paste,ginger garlic paste,green chilli paste,bread slice & chop until well combined.

Take out in a bowl,cover & marinate for 2 hours.

Add green onion leaves and mix well.

With the help of wet hand,take small quantity (85g) of mixture,make a ball & skew on metal skewers.

In a frying pan,add cooking oil,remove kababs from skewers & fry on medium flame from all sides until golden brown (makes 9-10).

Give coal smoke for 2 minutes.

Serve with,chutney,naan & salad.

Recipe By: Kanwal Mohsin

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