BBQ Platter with a Spicy Tomato Sauce

Who doesn’t love a good BBQ platter? Try our delicious BBQ recipes for your next party and turn heads!

I Made It

Ingredients

 

For Beef seekh kabab:

  • Beef minced meat 750 gm
  • Beef fat 150 gm
  • Ginger & garlic paste 1 tablespoon
  • Onion chopped 150 gm (squeeze onion and remove water)
  • Green chili small paste 1 tablespoon
  • Baking soda ¼ teaspoon
  • Kachri powder ½ teaspoon
  • National seekh kabab masala 1 packet
  • Oil for frying
  • Coal to smoke

 

For Chicken seekh kabab:

  • Chicken minced meat 750 gm (half leg meat & half chest meat)
  • Beef fat 80 gm
  • Ginger & garlic paste 1 tablespoon
  • Onion chopped 80 gm (squeeze onion and remove water)
  • Green chili small paste 1 tablespoon
  • Baking soda ¼ teaspoon
  • Cream 1 tablespoon
  • National seekh kabab masala 1 packet
  • Oil for frying
  • Coal to smoke

 

For Bihari kabab:

  • Beef boneless fillet 750 gm (almost 6 inches per piece)
  • Ginger & garlic paste 1.5 tablespoons
  • Green chili small paste 2 teaspoons
  • Yogurt 150 gm
  • Coconut crushed 2 teaspoons
  • Sweet papaya 4 tablespoons
  • Oil 50 ml
  • Fried onion 1.5 tablespoons(grinded)
  • National Tikka Boti masala 1 packet
  • Water 1 cup
  • Oil (for frying)
  • Coal to smoke

 

For Tomato sauce:

  • Tomato 200 gm
  • Onion 50 gm
  • Green chili big 1 large
  • Lemon juice 1 tablespoon
  • National red chili powder ½ teaspoon
  • National salt 1 teaspoon
  • Water ¼ cup

Directions

 

For Beef seekh kabab:

  • Put beef mince, beef fat, onions, baking soda, garlic, ginger, and chili paste in a chopper and grind it for almost 2 minutes.
  • Now add national seekh kabab masala and kachri powder and mix it nicely with hands.
  • Put this mixture for 2 to 3 hours in fridge.
  • Insert the Queema on wooden ice cream sticks (kabab shape)
  • Heat oil in a frying pan. Fry kababs for 3 minutes from each side. Give coal smoke at the end.
    (For coal smoke place aluminum foil on kababs, put coal and drizzle some oil on coal. Cover immediately.)

 

For Chicken seekh kabab:

  • Put chicken mince, beef fat, onion, baking soda, garlic, ginger, and chili paste in a chopper and grind it for almost 2 minutes.
  • Now add national seekh kabab masala and cream mix it nicely with hands.
  • Put this mixture for 2 to 3 hours in the fridge.
  • Insert the kabab mixture on wooden ice cream sticks (kabab shape)
  • Heat oil in a frying pan. Fry kebabs for 3 minutes from each side. Give coal smoke at the end.

 

For Bihari kabab:

  • Take beef pieces along with all other ingredients in a bowl. Mix it thoroughly and let it set in the fridge overnight.
  • Insert beef pieces in skewers (wooden ice cream sticks).
  • Heat oil and fry kababs for 3 minutes from each side then add water and let it cook for next 20 to 25 minutes. When the beef gets completely tender then give coal smoke.
    (For coal smoke, place aluminum foil on kababs. Put coal and drizzle some oil on coal. Cover immediately.)

 

For Tomato sauce:

  • put all ingredients in a blender and grind it for a minute.

 

Pro Tip:

Serve your BBQ Platter with Arabic Rice and drizzle with our spicy tomato Sauce for that extra wow factor!

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