A delicious culinary experience that combines a variety of flavours is Pakistani keema kebabs. You may make these delectable kebabs in the convenience of your own kitchen by following the detailed recipe provided. The flavours of flavorful spices and soft minced meat come together in the delicious meal known as Pakistani Keema Kebab. You may now duplicate this delectable dish in your own kitchen using the simple and accurate recipes offered in this article. Keema kebabs are certain to surprise your family and guests with their delectable taste, whether you prefer the conventional version or wish to investigate vegetarian alternatives. So gather your stuff and get ready to enjoy some delectable Pakistani Keema Kebabs.

Pakistani Keema Kebab Easy Recipes

Try out different ways to serve these kebabs and eat them as a main dish, an appetiser, or a snack. So take your ingredients, start cooking, and enjoy the flavorful, rich food of Pakistan. Kebab is everyone’s favorite food which has many ways to make it, it is made from chicken, goat and beef but mostly on Eid. Raw minced beef kebabs are the most popular.

A delicious and luscious minced meat dish from Pakistan, keema kebab is often cooked with ground beef or mutton. It is seasoned with a delicious concoction of herbs and spices, creating a dish that is flavorful to the brim. Commonly eaten with naan bread or rice and served as an appetiser, snack, or even a main dish.

Kacha Keema Kebab

Ingredients:

Roasted chickpea powder 3 teaspoons, Minced beef 700 grams, Coriander half a cup, Chopped red chilies 1 teaspoon, Red chilies 1 teaspoon, Salt as required, Roasted coriander 1 teaspoon, Roasted cumin seeds 1 teaspoon, Ginger garlic paste 1 teaspoon spoon, onion powder 1 cup, kachidi (papaya) powder 1 tablespoon, garam masala half teaspoon, turmeric half teaspoon, green chilies 2-3.

Recipe No1:

In a chopper, add beef mince, salt, chopped red chillies, roasted cumin seeds, roasted coriander leaves, kachi powder, red chillies, hot spices, turmeric, cooking oil and blend well. Now take a vessel and add the blended mixture, onion, ginger garlic paste, roasted gram powder, green chillies coriander and mix well. Then put it in the fridge for an hour. Apply water or oil on your hands and then take a small amount of the mixture. Make thin and slightly bigger kebabs as kebabs shrink while frying, now take a frying pan and fry the kebabs on low flame until brown. Use less oil to prevent the kebabs from shrinking too much.

Recipe No.2

Qeema one kg, red pepper (chopped) one teaspoon, black pepper coarsely ground half a teaspoon, coriander roasted or coarsely ground two teaspoons, white cumin finely ground four teaspoons, pomegranate 4 tablespoons of seeds ground in hot water, 1 onion finely chopped like an omelette, green coriander, half a pound of coriander finely chopped, salt to taste, 1 egg, oil or ghee as required. Mix all the spices well and keep it for fifteen to twenty minutes, then make kebabs and fry them on very low heat.

Fahad Munir

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