Peshawari Kebab Recipe

Smoky, char-grilled beef kebabs from Peshawar, seasoned simply with green chillies, coriander and garam masala — the kind of kebab that needs no sauce to shine.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

520

Ingredients

• 700 g beef mince (20% fat)
• 1 medium onion, grated and squeezed dry
• 2 green chillies, finely chopped
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon red chilli flakes
• 1 egg, beaten
• 2 tablespoons gram flour (besan), toasted
• Salt to taste
• Oil, for brushing
• Naan, sliced onion and lemon, to serve

Instructions

1. Mix the beef, onion, chillies, coriander, mint, ginger-garlic paste, spices, egg and gram flour in a bowl. Knead for 3 minutes until sticky.
2. Rest the mixture in the fridge for 20 minutes so it firms up and holds its shape.
3. With wet hands, shape into 8 flat oval kebabs on skewers or as patties.
4. Heat a grill pan or barbecue to medium-high and brush with oil.
5. Grill the kebabs for 5 to 6 minutes per side until charred outside and cooked through.
6. Rest for 3 minutes and serve with naan, sliced onion and lemon wedges.

Pro tips

• Squeezing the onion dry is essential; wet mixture makes kebabs fall apart.
• Fattier mince gives juicier kebabs; very lean mince turns dry on the grill.
• Resting the mixture helps the kebabs hold together on the skewer.

Frequently asked questions