Jali Kabab

A tempting new Jali Kabab Recipe for you. Make and freeze them for later. #HappyCookingToYou #ShanSpices Bakra Eid Special

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  • Qeema (Mince) mutton/beef ½ kg
  • Dahi (Yogurt) hanged 2 tbs
  • Tomato ketchup 1 tbs
  • Adrak lehsan (Ginger garlic) crushed 1 tbs
  • Hari mirch (Green chilies) chopped 3-4
  • Pyaz (Onion) fried 2-3 tbs
  • Kacha papita (Raw papaya) paste 2 tbs
  • Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
  • Garam masala powder 1 tsp
  • Kala zeera (Caraway seed) powdered ½ tsp
  • Dhania powder (Coriander powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Hara dhania (Fresh coriander) chopped 2-3 tbs
  • Podina (Mint leaves) chopped 2-3 tbs
  • Bread slices 2
  • Doodh (Milk) ½ Cup
  • Bread crumbs 1 Cup or as required
  • Anday (Eggs) whisked 2-3
  • Cooking oil for frying


In bowl,add mince,yogurt,tomato ketchup,ginger garlic,green chilies,fried onion,raw papaya paste, red chili powder,garam masala powder,caraway seeds powder,coriander powder,salt,fresh coriander and mint leaves.

In bowl,add bread slices and milk,press & squeeze it.

Now add milk soaked bread slices in mince mixture and mix well.

Cover and let it marinate for 1 hour.

Grease hands with oil,take a mixture and make kababs of equal sizes (makes 18).

After coating with breadcrumbs,can be stored for up to 3 weeks in freezer.

Coat kababs in breadcrumbs then dip into beaten eggs.

In wok,heat cooking oil and fry kabab on low flame from both sides until golden brown while pouring whisked eggs on each side of kababs.

Recipe By: Seema Hanif

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