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Beef Kababs

Roasted ground spices, chickpea flour (besan) and some fresh herbs, make these kababs full of flavor, juicy and succulent. Prepare, shape and freeze ahead to fry later.
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 15 kababs


  • Grinder
  • Chopper (could also do without)


  • ½ cup Gram/ chickpea flour (Besan)
  • ¼ cup rapeseed oil (any other oil of preference) for frying
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 7-8 cloves
  • 1 tsp black peppercorns
  • 1 cinnamon stick (3-4 cm)
  • 6-7 green cardamom
  • 2 black cardamom (split and take the seeds out, discard outer covering)
  • 2 dried red chilies
  • 1 big red onion
  • 3-4 green chilies
  • a handful fresh coriander
  • 800 grams minced beef (80% lean)
  • 1 Tbsp ginger-garlic paste
  • 2 tsp salt


  • Put a pan on medium heat. Add the chickpea flour (besan) to the pan and dry roast it until it changes to a light brownish color. Keep stirring for even roasting. This will take about 5 minutes. Transfer the roasted chickpea flour to a separate bowl and keep aside.
  • Now, add a few drops of oil to the pan on medium heat and add all the dry spices. Roast them for about 3 minutes, stirring continuously. Remove from the pan and allow to cool down.
  • In the meanwhile, chop the onion, green chilies and coriander very finely. I use an electric chopper to save time.
  • When your roasted spices have cooled down, transfer them to a grinder and make a coarse powder.
  • Take your minced meat into a big bowl. Add the roasted chickpea flour (besan), roasted ground spices, chopped onion and herbs, ginger-garlic paste and salt. Mix it well with your hands, until everything is well incorporated into the minced meat.
  • Shape the kababs by pressing and rotating them between your hands. Make elongated shaped kababs for your rolls. Smooth out the edges.
  • If freezing: Place the shaped kababs into an airtight container in a single layer. Put a sheet of baking paper (cut to fit the container), then add another layer of kababs. Repeat for all the layers. Cover and freeze for up to a month.
  • If consuming right away: Put to fry into a heated frying pan with some oil. Fry on both sides on medium heat for about 3-4 minutes until brown.
  • When frying frozen kababs: put them directly onto a heated frying pan with some oil (without defrosting beforehand). Fry them on medium low heat to ensure that they cook from inside too. Fry until they turn light brown on each side (about 5 minutes each side).
Keyword beef recipe, Healy breakfast option, iftar ideas, Indian appetizer