BBQ with Gulzar

Behari Kabab

Eid festivities have almost come to an end! Now is the time to take out some of that beef or mutton from the freezer and barbeque it away. Many of you must be planning a bbq party with friends andif you want to prepare chef-like behari kababs, then fret not. This week You! has collaborated with food advisor and designer, culinary expert and executive chef Gulzar Hussain, who shares his mouth-watering recipe of Behari kabab. Follow the steps and surely the kababs will turn out amazing. Happy grilling!

I n g r e d i e n t s

Beef fillets 1kg

Yoghurt 100 gms

Papaya paste 2-3 tbsps

Onion (fried and crushed) 1

Ginger garlic paste 2 tbsps

White cumin seeds (roasted) 1 tsp

Red chilli (ground) 1 tbsps

Mixed spices 1 tsp

Turmeric powder 1/2 tsp

Chickpeas (roasted) 4 tbsps

Mustard oil 4 tbsps

Salt to taste

M e t h o d

• Rub papaya paste on to the beef fillets and leave for 3 to 4 hours.
• In a bowl, add the fried and crushed onion, yoghurt, ginger garlic paste, mustard oil, turmeric, mixed spices, red chilli, cumin, chickpeas and salt. Mix them well and set aside for an hour.
• Take a skewer and thread on the marinated beef fillets. Repeat the procedure with the remaining beef fillets. Then barbeque them on a grill. If you want you can steam the kababs or even fry them.
• Another option is to bake it in a preheated oven.
• Serve hot with your favourite green chutney.