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Recipes >> Zubaida Tariq Recipes > Dum Kay Kebab (Smoked kebab) by Chef Zubaida Tariq

Dum Kay Kebab (Smoked kebab)

Dum Kay Kebab (Smoked kebab)
Prep Time
2 Hour + 15 Mins
Cook Time

35 Mins

4 - 6
Dum kay kebab are exceptionally scrumptious Hyderabdai kebabs prepared with meat pieces rather than meat mince. Raw papaya wonderfully tenderizes the meat while coal smoke gives it an exceptional flavor.
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2 Ratings
3 out of 5 stars
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  • Beef or mutton 1kg
  • Yogurt 1cup
  • Green chilies 4 sliced
  • Lemons 4
  • Oil ½ cup
  • Raw papaya paste 1 tbsp
  • Poppy seeds 1 tbsp crushed
  • Red chili powder 1 tbsp
  • Clarified butter 1 tbsp
  • Black pepper ½ tbsp crushed
  • Ginger garlic paste 2 tbsp
  • Salt to taste

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Cooking Directions

  1. Wash small pieces of meat and hammer slightly.

  2. Now marinate in yogurt, sliced green chilies, juice of lemons, raw papaya paste, poppy seeds, red chili powder, crushed black pepper, ginger garlic paste and salt to taste.

  3. Keep aside for 2 to 2, ½ hours.

  4. In a cooking pot, add marinated meat and ½ cup oil, cook on low flame.

  5. When water dries and meat is done, spread on a platter and add 1 tbsp clarified butter.

  6. Place it on a griddle and place a lid over the platter.

  7. Put 4 to 5 inflamed pieces of coal on the lid and while cooking it on low flame for 10-15 minutes

  8. Delicious Dum kay Kebab is ready to serve with parathas.

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