Kachay Qeemay Kay Kabab

Here’s an excellent minced Beef Kabab recipe with honey butter and tomato glaze. The marinade is simple with ingredients available all year round. This has the potential to be a favorite on your appetizer menus. View the full recipe below.

Ingredients

Portions 10

Patties:

• Beef, minced 1.30 kg

• Onion, chopped 300 g

• Garlic, finely chopped 15 g

• Ginger, fresh, chopped 15 g

• Mustard paste 20 g

• Knorr Lime Seasoning Powder (12x400g) 10 g

• White Pepper 3 g

• Garam masala, powder 15 g

• Fresh Coriander, chopped 20 g

• Egg, york 3 pc

• Rafhan Corn Oil 16 L 500 ml

• Green chili 15 g

• Knorr Chicken Stock Powder (6x1Kg) 10 g

Sauce:

• Butter 60 g

• Knorr Tomato Puree 12 x 900g 100 g

• Black pepper crushed 7 g

• Honey 50 g

• Rafhan Corn Oil 16 L 500 ml

Preparation

1. Patties:

   • Mix into minced beef the following: onion, garlic, ginger, green chili, mustard, Knorr Lime Seasoning, pepper, garam masala, coriander, egg yolk and Knorr Chicken Stock Powder.

   • Marinade in the chiller for 1 hour.

   • Shape 20 small patties of 80-90g each.

   • Shallow fry these in Rafhan Corn Oil until brown.

2. Sauce:

   • Now in a saucepan melt butter and add Knorr Tomato Puree tomato puree and reduce it then add in honey and black pepper.

   • Glaze the fried patties in this sauce.

   • Serve hot.