How to Make Tawa Beef Kabab
These juicy, succulent kabab made with the beautiful blend of aromatic spices are perfect to warm you up in this weather! These hearty and nutritious tawa beef kabab are super easy to make and loved by everyone. You just need to mix all the ingredients in a bowl, shape them and then fry till golden brown. It’s a super quick, yummy and simple recipe that even a beginner can make at home.
These kababs are freezer friendly which make them great for quick lunches or teatime snacks. These easiest, flavourful, low carb and moist kababs are an excellent way to spice up your tea table. They also make a filling sandwich in bread or you can place inside a bun along with lettuce and mayonnaise and have as a burger.
Try this mouth-watering recipe and entertain your family with new flavours, even kids love these delicious kababs as they taste just divine. Make them at weekend and watch them disappear! Make plenty as they are sure to be a hit.
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Can I freeze these kababs?
I always make a big batch of these kababs (90% done), let them come to room temperature and then freeze them. I either reheat them in Airfryer or make kabab karahi for breakfasts to serve with parathas.
How to reheat these kababs?
- You can easily reheat them in microwave.
or
- You can reheat them in Airfryer for about 6 – 8 minutes at 200°C.
What to serve with tawa kababs?
- For the main meal, they are best served with naan, salad and mint chutney.
- These kababs taste very good when wrapped in chapati with some imli chutney.
- If you are avoiding carbs, serve them with chutney and salad.
- They couple very well with tea as a teatime snack.
- You can also serve these kababs as patties in buns along with lettuce and mayonnaise.
Recipe Tips:
- Keep the mixture in refrigerator for 1 hour if you are not in hurry.
- You can substitute beef mince with chicken or mutton.
- If you want to make them for kids, just skip the chillies.
- You can also grill these kababs or bake them in oven (make sure to space them apart).
- For moist kababs, use high fat meat. I used minced meat having 20% fat, so I didn’t have to use much fat for frying (fried all those kababs in only 1 tablespoon clarified butter).
Step by Step Instructions:
Equipment, tools or ingredients I used:
- I use this kitchen machine for all the chopping.
- I prefer using Himalayan salt for my recipes.
- For frying the kababs, I used nonstick pan.
- I always use wooden raclette scraper and pancake spatula for flipping the kababs.
- I usually reheat the kababs in Airfryer.
With Pictures and Links:
More kabab recipes to try:
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Ingredients
- 1 kg beef (minced)
- 2 medium onions (crushed)
- 1 cup green onion (crushed)
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1 tablespoon green chili (chopped)
- 2 medium eggs
- 1 tablespoon Himalayan pink salt (or to taste)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon red chili powder
- 1 tablespoon red chili flakes
- ½ cup coriander leaves (chopped)
- 2 tablespoons coriander seeds (slightly crushed)
- 1 tablespoon clarified butter or cooking oil (for frying)
Instructions
- In a large bowl, add minced beef, onion, green onion, garlic, ginger, green chili, eggs, salt, coriander powder, cumin powder, garam masala powder, red chili powder, red chili flakes, coriander leaves, and coriander seeds. Mix well until fully combined.
- Wet your hands with water and shape the mixture into 8 equal-sized round kababs.
- Heat clarified butter or oil in a frying pan and fry the kababs on medium heat until browned on both sides and fully cooked.
- Place them on kitchen paper to absorb excess oil.
- Squeeze fresh lemon over the kababs before serving. Serve hot with mint chutney. Enjoy this juicy and spicy feast! And remember “COOKING IS EASY!”
Notes
- Refrigerate the mixture for 1 hour if you are not in a hurry.
- You can substitute beef mince with chicken or mutton.
- For moist kababs, use high-fat meat. I used minced meat with 20% fat, so I only needed 1 tablespoon of clarified butter to fry all the kababs.
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