Pasinda Kebab is one of my favorite grilled meat dishes that never fails to impress guests. I learned this recipe from my grandmother, who would make it for family gatherings. The secret lies in the unique way the meat is cut and marinated, allowing each bite to be tender and packed with flavor. The blend of spices creates an amazing aroma that’ll make your mouth water even before the kebabs are ready.
About the Recipe
This kebab recipe stands out because of its special meat preparation technique. Instead of basic chunks, the meat is cut into strips and flattened, helping it absorb more marinade and cook evenly. The mix of whole spices, coconut, and yogurt creates a rich, complex flavor that’s hard to resist. It’s easier to make than you might think and will quickly become a family favorite.
Why You’ll Love This Recipe
The best part about Pasinda Kebab is how the meat stays juicy while developing a nice char on the outside. The marinade does double duty – it tenderizes the meat and adds tons of flavor. You’ll love how the spices work together without any single flavor overwhelming the others. Plus, the presentation is impressive, with the meat woven onto skewers in a wavy pattern that looks professional.
Pasinda Kebab
Cooking Tips
– Let the meat come to room temperature before grilling
– Don’t skip the raw papaya paste – it’s key for tenderness
– Keep the heat medium-high for the best char without drying
– Turn the skewers gently to keep the meat from breaking
– Baste with butter frequently for extra flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 4 hours (including marination). Serve hot with mint chutney and sliced onions. Store leftovers in an airtight container for up to 2 days. Reheat in the oven or on a grill, not in the microwave.
Similar Recipes
- Seekh Kebab
- Shammi Kebab
- Malai Tikka
- Reshmi Kebab
Nutrient Benefits
This protein-rich dish provides essential nutrients from lean meat. The spices offer anti-inflammatory benefits, while yogurt adds calcium and probiotics. Garlic and ginger boost immunity, and coconut provides healthy fats. It’s a good source of B vitamins and iron.
Pasinda Kebab
Ingredients
- Lean Meat - 450 gms
Blend Together:
- 5 Cloves
- 5 Green Cardamoms
- 1 1/2 tsp Raw Papaya Paste (Or kachri- 1 tsp)
- 10 cloves Garlic (chopped)
- 1/4 cup Onions (chopped)
- 2 inch Ginger (chopped)
- 1 tsp Cumin Seeds
- 2 tbsp Coconut (desiccated)
- 1/4 tsp Nutmeg Powder
- 16 Black Peppercorns
- 1 tsp Poppy Seeds
- 3/4 cup Yoghurt
- 1 tsp Red Chilli Powder
- Salt to taste
- Butter for basting
Instructions
- Cut meat into slices 3 1/2 inch long, 1 1/3 inch wide and 3/4 inch thick.
- Cut the slice into half without cutting through, leaving a join at the end.
- Open the cut halves to make a single strip, around 6 inches long.
- Beat the joints with the back of a knife to flatten them a bit.
- Blend all the ingredients together to a fine paste.
- Coat the strips with this mixture and leave to marinate for 3 hours.
- Weave the skewer in and out of the meal strips at 4 points, at regular intervals.
- The meat will resemble a wavy line, with the skewer running through its centre.
- Roast over an open charcoal fire or barbeque fo 10 minutes.
- When one side is cooked, baste with butter and roast again for 3-5 minutes.
- Serve as a salad with sliced onions, green chillies and finely chopped mint leaves.
Sign up for our newsletter
Frequently Asked Questions
Can I make this without a grill?
Yes. Use your oven’s broiler setting. Place the skewers on a broiler pan and cook for 12-15 minutes, turning once and basting as directed.
Can I prepare the marinade ahead of time?
The marinade can be made up to 24 hours ahead and stored in the fridge. Let it come to room temperature before using.
Is raw papaya paste necessary?
Raw papaya paste helps tenderize the meat. If unavailable, use kachri powder or pineapple juice as alternatives for similar results.
