Dual Kababs. Having made seekh kababs with my mom, I tried to kick it up a notch by making dual kababs. Dual kababs are essentially ground chicken kabab wrapped by a beef kabab (or vice versa). A local restaurant does a delicious version of these, and our fellow pitmaster Neghae has mastered them. I decided … Continue reading Dual Kababs (Chicken Seekh Kabab wrapped in Beef Seekh Kabab)
Seekh Kababs. The term "kabab" refers to a variety of meat dishes, usually skewered and cooked on a grill. Most variations come from the Muslim world. In Bangladesh and Pakistan, ground meat mixed with spices/herbs is molded onto skewers to make "seekh kababs." (the word "seekh" means "rods" or "skewers.") Below is my mom's recipe. … Continue reading Seekh Kababs
Gola Kebab is a very delicious Kabob made of Minced beef and round shaped (hand grenade). Don’t confuse this with meatballs. Recipe for meatballs and taste is completely different. Some people refer this as Dhaga Kabab as well (meaning Kabob with thread), main difference between the two is the thread, which is used to … Continue reading Gola Kebab (Karachi style)
Hummus - a staple food of many from both the Islamic and Jewish faiths - has gained tremendous popularity in the Western world. For this recipe, I smoked the chickpeas in my XL Big Green Egg at the same time I smoked dates stuffed with goat cheese. Although the hummus came out ok, I made … Continue reading Smoked Chickpea Hummus
"Smashburgers" remain my favorite way to cook burger patties. Not only does this require little prep work (fulfilling Neghae's MIME criteria), the patty develops a crispy outside with a juicy inside. For this cook, I experimented with three different seasonings: Garam Masala (nowadays available in most grocery stores) vs Tikka Shan Masala (available on Amazon if … Continue reading Seekh Kabab Smashburger Patties
Buffalo "Karachi-Bam" Tandoori Hot Wings I made too many Karachi Bam Chicken Wings (marinade recipe here) and had allot left over sitting in the fridge. So I patted some butter, reheated in the oven at 350 degrees for about 25 minutes, and then tossed with Frank's Red Hot Sauce. The result was chicken not only looked … Continue reading Buffalo Tandoori Hot Wings (What I did with leftovers)
For chicken wings, I adapted the award-winning recipe for Karachi-Bam chicken, utilizing the same marinade and finishing rub technique. Cooked this indirect on my XL Big Green Egg, plate setter feet up, at 350-400 degrees for about 1 hour with some pecan wood chunks mixed into the charcoal.