Bihari Beef Kebab (Bihari Kebab)
बिहारी कबाब Bihari KebabSay it: bih-HAH-ree keh-BAAB
Bihari kebab is a smoky beef skewer from Bihar, especially linked to the old food lanes of Patna. Cubes of beef soak in a marinade of yogurt, raw papaya, mustard oil and warming spices, then grill over charcoal or in a hot oven until the edges char. The meat stays juicy and tangy, with gentle heat and a mustard-oil aroma. It is served as a main or appetizer with onion rings, lemon and chutney, and is a favorite at Eid and evening gatherings.
Bihari Beef Kebab (Bihari Kebab)
बिहारी कबाब, Bihari Kebab
Pronounced bih-HAH-ree keh-BAAB
- Serves
- 4
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the kebabs
For serving
Method
Pat the beef dry with paper towels and put it in a large bowl.
In another bowl, whisk the yogurt, raw papaya paste, ginger-garlic paste, mustard oil, lemon juice, chili powder, turmeric, cumin, coriander, garam masala, black pepper and salt until smooth.
Add the beef and turn until every cube is coated. Cover and refrigerate for at least 4 hours, or overnight, turning once or twice.
Soak 8 bamboo skewers in water for 30 minutes if using wooden skewers. Heat a charcoal grill to medium-high or an oven to 425°F (220°C); line a baking tray with foil and set a wire rack over it.
Thread the beef onto the skewers, leaving a little space between cubes; scrape the remaining marinade over the meat. Brush lightly with mustard oil.
Grill or broil for 12–18 minutes, turning every 4–5 minutes and brushing once more with mustard oil, until the edges are charred and the meat is cooked through, 145°F (63°C) for medium or 160°F (71°C) for well done.
Rest the skewers for 5 minutes. Slide the kebabs off the skewers or serve on them with sliced onion, lemon wedges and mint chutney.
Regional variant: Bihari Seekh Kebab
Use 1 1/2 lb (700 g) finely minced beef instead of cubes, add 2 tbsp (15 g) chickpea flour (besan) if the mixture needs binding, and mix with the same marinade until sticky. Chill for 30 minutes, press around skewers in sausage shapes, and grill as above, turning gently.
Cook's notes
- For the juiciest kebabs, choose beef with a little fat and do not cut the cubes larger than 1 inch (2.5 cm).
- If using wooden skewers, soak them for at least 30 minutes so they do not burn.
- Let the grilled kebabs rest for 5 minutes before serving so the juices settle.
Serve with
Sliced onion, lemon wedges and mint chutney; rice or roti alongside.
Make ahead and storage
Marinate up to 24 hours ahead. Cooked kebabs keep refrigerated for 2 days; reheat on a hot tray or in a covered pan with a splash of water.
