07 July, 2013

Behari Kebab


1kg lamb or chicken...diced, NOT minced, into small cubes.
Firm Yoghurt -  ¾  cup (teacup) (UK- Onken natural yoghurt does well)
Sunflower Oil – ¼ cup (You can use any similar oil)
5 medium sized onions
Laziza Behari Kebab Mix (100g box) – Use just 1 of the two bags within

Slice up the onions and fry them in the oil until dark brown (almost black). Then mix all the above and onions with the oil, well and let it marinate in the fridge for minimum 2 hours (overnight is good too).

Then use a foil covered baking tray and put the entire marinate into it..and bake in a preheated oven on gas mark 6. Every 15 minutes take out of oven and mix the meat so the juice is spread evenly.

Keep a watch on the bake so it doesn't get burnt..half an hour to 45 minutes in the bake should have it done. Make sure it's all well cooked but not burnt of course. Remove all and put in a dish.

Slice up red onions, mix with lime/lemon juice, get parathas (for UK ppl shana/ibco/crown..which you make on a flat non stick pan) or just buy fully readymade which just needs heating up in microwave. Can use naans/pitas or whatever..your choice. Make rolls with kebab and red onion/lime mix.

Recipe compliments of Rhett aka ETL. 


Lucas Moore said...
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Lucas Moore said...

Behari Kebab!! It seems good in taste. I will try this with red onion/lime mix.. Thanks for your recipe.

Tahitian Noni Juice