Suti Kabab/Sutli Kabab/Dhakai Suti Kabab
- By: Zurana Masud
- | 0 Comment
- | On: April 6 2016
Description
Suti Kabab/Sutli Kabab/Dhakai Suti Kabab
Suti Kabab
ZuranazRecipe.com
Suti Kabab/Sutli Kabab/Dhakai Suti Kabab
Author: Zurana
Recipe type: Side/Appetizer
Cuisine: Dhakai, Bangladeshi
Serves: 5 people
Ingredients
- Beef - 500 gm boneless 4-5 big pieces
- Beef Keema/Mince - 500 gm
- For Marination(Divided):
- Ginger Paste - 1 teaspoon
- Garlic Paste - 1 teaspoon
- Red Chili Powder - 2 teaspoon
- Coriander Powder - 2 teaspoon
- Tok doi(plain yogurt)/Curd - 2 tablespoon thick
- Cashew Nut Paste - 1 teaspoon
- egg - one
- Onion chopped - 1/2 cup
- Roasted Cumin Powder - 1/2 teaspoon
- Black Pepper Powder - 1/2 teaspoon
- Kabab masala powder(anny) - 1 teaspoon
- Poppy seed paste/Postodana - 1/2 teaspoon
- mint leaves - chopped
- Besan/Lentil Powder/Gram Flour - 1/2 cup sauted
- Salt - to taste
- green papaya paste with skin - 1 teaspoon
- For Brushing:
- Mustard Oil - 2 tablespoon
- Kabab masala powder - 1 teaspoon
Instructions
Meat Preparation:
- mix all spice ingredients in a bowl.
- Tenderizing meat pieces with the hammer to make them wider and thinner.
- Marinate the tenderized beef with kabab mashla, salt and papaya paste. Keep aside.
- marinate the beef keema with all of the ingredients.
- Both kind of the meat marinate into refrigerator for 7-8 hours or overnight.
Making Kabab:
- Preheat oven to 200 C. Grease a medium baking dish with oil.
- Shape the kababs onto wooden or metal skewers with keema, dividing equally and wrap with boneless flat thin beef pieces.
- Tie the kababs with a thick thread.
- Brush with oil and extra spices.
- Bake for 200 degree c for 40-50 minutes
- Turn over after 20 minutes.
- The threads are removed before served.
- Serve with onion, lemon, chili and fried onion.
Suti Kabab
Notes: Similar Recipes: Step by Step Picture:
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