Entree: Pakistan – Karachi – بہاری کباب ➤ Behari Kebab (Heavily spiced, tender minced beef kebabs typically grilled or cooked on a hot griddle)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 1 lb (454 g) ground beef, preferably 80/20 or well-marbled
- 1 cup (150 g) onion, finely grated or processed into a paste
- 2 tbsp (30 ml) ginger-garlic paste
- 2 tbsp (30 g) raw papaya paste or grated raw papaya (tenderizer)
- 3 tbsp (45 ml) plain yogurt
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 g) Kashmiri red chili powder or mild red chili powder
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) garam masala
- 1/2 tsp (2.5 g) crushed black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 green chilies, finely chopped (optional)
- 2 tbsp (8 g) fresh cilantro, finely chopped (optional)
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- Skewers or metal/flat skewers and oil for brushing

Instructions

1. In a large bowl combine the ground beef, grated onion, ginger-garlic paste, raw papaya paste, yogurt, mustard oil, chili powder, ground coriander, ground cumin, garam masala, black pepper, salt, chopped green chilies, chopped cilantro, and lemon juice. Mix thoroughly until the mixture is uniform and slightly sticky.
2. Cover and refrigerate to marinate for at least 2–4 hours, preferably overnight for best tenderness and flavor.
3. If using skewers, portion the meat into 8 equal portions and press each portion firmly and evenly onto skewers into elongated flat kebabs. If not using skewers, form 8 flattened oval patties about 1/2 inch (1–1.5 cm) thick. Chill on a tray for 15–20 minutes to firm up.
4. Preheat a grill, broiler, or heavy cast-iron griddle (tawa) to high. Brush the cooking surface and kebabs lightly with oil to prevent sticking.
5. Cook the kebabs on the hot surface for 3–5 minutes per side, pressing briefly with a spatula to ensure contact, until a good char forms and internal temperature reaches at least 160°F (71°C). Total cook time will be about 6–10 minutes depending on thickness and heat.
6. Remove from heat, rest for 2 minutes, then serve hot with naan or paratha, sliced onions, lemon wedges, and chutney.