How to Make the Best Kachay Qeemay Kay Kabab

4.0 from 1 vote

Get ready for a simple and delicious Kachay Qeemay kay Kabab recipe that tastes just like your grandma’s kitchen. This easy-to-follow recipe for juicy Kachay Qeemay Ka Kabab is made with raw minced beef or lamb, marinated in aromatic spices and herbs. Whether grilled or pan-fried, these kababs will elevate any meal with their irresistible flavor!

I remember the first time I tried Kachay Qeemay Ka Kabab with green chutney at a family gathering— indeed, it was an absolute game-changer! The aroma of spices filled the air, and when I took my first bite, I was hooked. The kababs were tender and juicy, with just enough heat from the spices.

If you love Chapli kebab, chapli kabab, or Gola kabab then without a doubt, you would love this too. It’s even easier and quicker to make, with all the ingredients readily available in your pantry.
I knew I had to learn to make Kachay Qeemay Ka Kabab after that first amazing bite. Now, whenever I whip up a batch, it brings back all those warm family memories. Watching my kids eagerly dig in and enjoy every bite makes me so happy! It’s a great way to introduce them to our rich flavors, and I love that we get to create new memories together around the dinner table.

Table Of Contents

Ingredients For Kachay Qeemay kay Kabab

Minced Meat: Use fresh minced beef or lamb for the best flavor. The fat content is important for juiciness, so a mix of lean and slightly fatty meat works well.

Onion (1 medium, finely chopped): Adds moisture to the kababs. Make sure to chop it finely to blend well into the mixture.

Garlic (2-3 cloves, minced): Provides a fragrant base and enhances the overall flavor. Fresh garlic is key for the best taste.

Ginger (grated): Adds a warm, spicy note that complements the meat. Fresh ginger is preferable for a more vibrant flavor.

Green Chilies (2-3, finely chopped): Adjust the spice level according to your heat preference. Not only do they add a fresh kick, but they are also a staple in many South Asian dishes.

Spices For Kabab

• Coriander leaves (a handful, chopped): It adds brightness and a fresh flavor to the dish.
• Spices:
• Meat Tenderizer: You can use Kachari powder, Meat tenderizer, or papaya paste.
• Cumin Seeds: It adds an earthy, warm flavor. To enhance this flavor, make sure to use dry-roasted spices. Additionally, coarsely grind them in a spice grinder or with a mortar and pestle for the best results.
• Coriander Seeds: “Dry-roasted enhances the overall flavor and aroma of the kababs. Coarsely grind them in a spice grinder or with a mortar and pestle.
• Garam masala: It’s a blend of spices that brings warmth and depth to the dish, enhancing its overall flavor profile.
• Red chili powder: Adjust the seasoning based on your spice tolerance, as this not only adds heat but also enhances the color of the dish.
• Salt: This ingredient is essential for enhancing all the flavors in the kababs, ensuring a well-balanced and delicious result.
• Egg (1, optional): It acts as a binder to help the kababs hold their shape. Moreover, if you prefer a firmer texture, you can definitely add it to the mixture.
• Oil (for frying or grilling): Use a neutral oil like vegetable or canola for frying, or brush the kababs with oil before grilling to prevent sticking.

How To Make Kabab

Pro Tips To Make the Best Kabab

Here are some pro tips to make the best kababs:

1. Use Quality Meat

For the best results, ideally, use fresh, high-quality minced meat with a good fat content of around 15-20%. This is important because it ensures that your kababs are not only juicy but also flavorful.

2. Dry Roasted Spices

To dry roast cumin and coriander seeds, take the kababs to the next level. Dry roast the cumin and coriander seeds in a frying pan to bring out their nutty, toasty flavor. T

Once they are roasted, coarsely grind them in a spice grinder or with a mortar and pestle for a fresh, aromatic spice blend. Make sure don’t make the powder.

3. Mix Well

Using your hands is often the best way to mix ingredients. Additionally, you can feel the texture and ensure everything is combined evenly. Knead for at least 5 minutes for the best texture.

4. Marinate Well

Allow the meat to marinate for at least 4-6 hours, or overnight if possible. This helps the flavors develop and tenderizes the meat.

How To Fry The Kababs

These kababs can easily be shallow-fried in a pan, but you can also use a grill to cook them. Simply shape the mixture into patties and grill until cooked through for a delicious option!

How to Store Kachay Qeemay Kay Kabab

1. Refrigeration:
   • For Uncooked Kababs: If you have leftover kabab mixture, shape it into patties and store them in an airtight container. They can be refrigerated for up to 1-2 days.
   • For Cooked Kababs: Once cooked, let the kababs cool completely. Place them in an airtight container and store them in the refrigerator for up to 3-4 days.
2. Freezing:
   • For Uncooked Kababs: Place shaped kababs on a baking sheet lined with parchment paper. Freeze them until solid, then transfer them to a ziplock bag or airtight container. They can be stored in the freezer for up to 2-3 months.
   • For Cooked Kababs: Allow the cooked kababs to cool completely, then wrap them individually in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
3. Reheating:
   • From Refrigeration: Reheat cooked kababs in a pan over medium heat until warmed through, or in the oven at 350°F (175°C) until heated evenly.
   • From Freezing: Thaw frozen kababs in the refrigerator overnight. Then reheat in a pan or oven as mentioned above.

By following these storage tips, you can enjoy your Kachay Qeemay Ka Kabab even later!

Serving Ideas For Kachay Qeemay Kay Kabab

You can serve the kababs either as an appetizer or as part of a main meal. For a more casual setting, consider serving them as sliders with mini buns, which makes for a delightful and fun dining experience.

Serve with traditional sides like:

• Mint Chutney Or Raita: A refreshing dip that complements the flavors.
• Onion Slices: Thinly sliced onions sprinkled with lemon juice and a pinch of salt.
• Green Chilies: Fresh green chilies for those who enjoy extra heat.

Pair the kebabs with warm naan, paratha, or even pita bread. They complement rice dishes such as pulao, biryani, or simple white rice with sumac, making for a delicious and satisfying meal.

Few More Kabab Recipes

• Shami Kabab
• Quick Chicken Airfryer Kababs
• Kabab Masala
• Beef Kofta
• Aloo Qeema

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