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Dhaga Kebab Recipe

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Dhaga kebab is very famous in Karachi. They are very soft and that’s why a thread is used on them to hold the mince on the skewer. Burns road kebabs are very famous in Karachi. You can have these kebabs with parathas and mint chutney. You can take chicken mince, or mutton or beef mince. I took chicken mince. Skip papaya paste if you are using chicken mince.

dhaga kebab

Ingredients Of Dhaga Kebab

  • Mince½ kg
  • Salt to taste
  • 1 tbsp ginger garlic paste
  • Chili powder1 tbsp
  • Onion1 medium
  • Onion fried1
  • Allspice 1 tbsp
  • Nutmeg mace powder½ tsp
  • Cumin seeds crushed1 tsp
  • Green chilies chopped2 – 3
  • Coriander leaves a ¼ bunch
  • Kidney’s fat100 gm or butter
  • String as required
  • Papaya paste2 tbsp
    Method Of Dhaga Kebab
  • In a  food processor chop together the ½ mince, 1 onion, and 2tbsp papaya paste.
  • Now mix in 1tbsp all spice powder, salt as required, 1tsp crushed cumin,2-3 green chilies, 1 fried brown onion, 1/4bunch chopped coriander, and 100g kidney fat and ginger garlic paste. Leave for 3-4 hours.
  • Shape the mixture into kebabs and thread onto to metal skewers and grill over hot Coal. You can also fry them in oil in a pan.
  • Serve hot with parathas and mint chutney.
  • Here is a link for a mint dip

http://www.neelscorner.com/green-chutney/

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