The Art of Cooking Kababs
Chicken/Beef Malai Seekh Kababs and Lahori Burgers
Oven Cooking (recommended): Set over on broil and place frozen kababs on the first rack and broil and for about 10 mins until golden brown. No need to flip. Ensure that the kabab is no longer pink/uncooked in the center.
Stove Cooking: Heat two tbsps of oil in a frying pan on medium-low. Add frozen kababs and cook until the center of the kabab is cooked through, about 4-5 minutes each side. For softer kababs, cover the pan with a lid initially. Chicken kababs take a few minutes longer to cook than beef. Do not over brown the kababs and never cook on high.
Tips: Well cooked seekhs kababs are light golden brown and soft to touch. Not dark brown and crispy. Over cooking will cause the kababs to shrink and become dry.
Serve in a pita with chopped onions, greens and a drizzle of chutney or Trader Joe's Malabari parathas.
Shami Kababs and Chapli Kababs
Stove cooking: Pour a few tbsp of oil, just enough to cover the frying pan thinly. When the oil is hot, add kababs (frozen or thawed) and cook on medium heat until brown and crispy, about 5 minutes each side. For Chapli kabab, press with the turner or steak press occasionally for crispy restaurant quality kababs.
Tips: Well fried Shami kababs should be brown and lightly crisp on the outside. Don’t crowd the frying pan, leave some room to flip the kababs easily. Too much oil will make them break easily.
Serve with sliced onions, Wicked Spicy chutney and English tea.
Beef Golas Kababs
Oven cooking (Recommended): Set oven on broil. Place frozen kababs on the top rack and bake for about 10 minutes until golden brown. Ensure that the center is no longer pink.
Stove cooking: Heat 1-2 tbsp of oil on medium-low heat. Add frozen kababs and cook until the center of the kababs is cooked through. If you like, you can cover the frying pan for a few minutes. Take care not to over brown the kababs or do not cook on high.
Serve with Dawn Sheermals, sliced onions and chopped cilantro.
Tips: Well cooked Golas are light golden brown and soft to touch. It’s normal if they break slightly. They should not get overly brown or crispy. Over cooking will cause the kababs to shrink and become dry.
Use our easy kofta curry recipe or just sauté some onions, tomatoes and pepper with some olive oil, place frozen koftas on top of the sautéed vegetable, cover and let cook on low until done. Garnish with chopped cilantro, green chillies and hard boilded eggs sliced in half.
Chicken Puff Pastry
Preheat oven to 350 degrees. Defrost puffs for about 20 mins and bake for about 25 mins until golden brown. Serve with our Wicked Spicy chutney.
Memoni Chicken Samosay/Kararay Beef Samosay
Heat a thin layer of oil in a frying pan on medium hot oil. Add in frozen or defrosted samosay and fry until golden and crisy. Sprinkle with chaat masala and enjoy with our spicy chutney.