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.

If you give this recipe a try, please share a photo with me on my Instagram.

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:

With Pictures and Links:

Kitchen Machine

Himalayan Salt

Nonstick Pan

Raclette Scraper

Pancake Spatula

Airfryer

More kabab recipes to try:

• Adana Kebab
• Beef Chapli Kabab
• Tuna Potato Kebab

Some delicious recipes you’ll love:

• Baked Mutton Leg
• Mutton Koyla Karahi
• Lemon Pepper Chicken
• Masala Soda
• Mango Ice Cream

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Serves: 8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 5.0/5

( 6 voted )

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Ingredients

• Beef (minced) – 1 kg
• Onion (crushed) – 2 medium size
• Green Onion (crushed) – 1 cup
• Garlic (chopped) – 1 tablespoon
• Ginger (chopped) – 1 tablespoon
• Green Chilli (chopped) – 1 tablespoon
• Eggs – 2 medium size
• Himalayan Pink Salt – 1 tablespoon or to taste
• Coriander Powder – 1 tablespoon
• Cumin Powder – 1 tablespoon
• Garam Masala Powder – 1 tablespoon
• Red Chilli Powder – 1 tablespoon
• Red Chilli Flakes – 1 tablespoon
• Coriander Leaves (chopped) – ½ cup
• Coriander Seeds – 2 tablespoons
• Clarified Butter or Cooking Oil – 1 tablespoon for frying

Instructions

Step by step recipe is given below:

1. In a large bowl, add minced beef, onion, green onion, garlic, ginger, green chilli, eggs, salt, coriander powder, cumin powder, garam masala powder, red chilli powder, red chilli flakes, coriander and coriander seeds. Mix them well.
2. Now wet your hands with water and shape the mixture into 8 round shape kababs of equal size.
3. Heat the clarified butter or oil in frying pan and fry the kabab on medium heat until well browned from both sides.
4. Take out on a kitchen tissue to dry the oil.

Squeeze a Lemon over them just before serving, serve them hot with Mint Chutney. Enjoy a juicy and spicy feast! And Remember ‘COOKING IS EASY’!

Notes

• Keep the mixture in refrigerator for 1 hour if you are not in hurry.
• You can substitute beef mince with chicken or mutton.
• You can also grill these kababs or bake them in oven.
• For moist kababs, use high fat meat.