Dohra Kebab Recipes

CHAPPAL KEBAB

Steps:

• Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
• Put all ingredients into a big bowl and work it together with your hands, as if you were making a meatloaf. Once it has formed a workable mass, knead it for a few minutes to make the meat smoother.
• Press into small patties, as thin as you can possibly make them. Mine are about five inches across when they're raw, but shrink a lot during cooking. I find pressing between two sheets of cling film (Saran Wrap or similar) helps me get a really fine patty in one piece.
• Fry in a hot skillet in the vegetable oil until browned on both sides.

CHICKEN CHAPLI KEBAB

Steps:

• Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
• Take about 1 ¼ tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
• Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

ADANA KEBAB

Steps:

• mix all ingredients.
• cook on grill 15 minutes.

GALOUTI KEBAB

Steps:

• Wash and drain the mince and refrigerate for 15 minutes.
• Peel and deseed the papaya, put in a blender and make a fine paste.
• Mix all the ingredients, except the ghee with the refrigerated mince.
• Refrigerate for another 30 minutes.
• Divide into 32 equal portions,apply a little melted ghee on the palms and flatten the mince into round patties.
• Heat ghee in a tava and shallow fry over low heat until both sides brown evenly.

NOODLE KEBAB

Steps:

• Mix flour and cube very well.
• In large bowl mix all things very well.
• Wet your hands, then divide the mixture into four portions and shape each into a kebab.
• Heat oil in a large frying pan over medium heat. fry kebab until golden.

CYPRUS - SOUVLAKIA - PORK KEBAB

Steps:

• Thread the meat cubes on to the skewers.
• Make sure the barbecue has reached the right heat. Ideally for the best results kebab should be cooked over charcoal. Place the skewers on the barbeque and liberally apply salt, turn the skewers over and salt the other side. Turn the skewers from time to time to ensure that the meat cooks evenly on all sides.
• Just before the souvlakia are cooked, warm some Pitta bread over the grill. Remove the souvlakia from the grill and using a fork take the meat off the skewers and put it into a serving dish.
• Divide a pitta in two and in the pocket spoon in the meat, tomatoes, onion, parsley, salt and lemon juice.

DONER KEBAB

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

DOHRA KEBAB

Steps:

• soak the bread in 3 tablespoon water then add all ingredients very well.
• heat the oil in pan then make kabab and deep fry it until golden on medium flame.