Description
NUTRITION FACTS
| ||||||
| % Daily Value* | ||||||
| Total Fat | 1 g | 2% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 1450 mg | 60% | ||||
| Total Carbohydrate | 3g | 1% | ||||
| Dietary Fibre | 2g | 8% | ||||
| Sugars | 0g | |||||
| Protein | 1g | |||||
| Vitamin A | 2% | |||||
| Vitamin C | 2% | |||||
| Calcium | 2% | |||||
| Iron | 2% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
AS PER 50 GRAM
INGREDIENT REQUIRED
Meat
1 kg
boneless small cubes
Onions
3 tablespoons
finely crushedGinger Paste
2 tablespoons
Garlic Paste
2 tablespoons
Plain Yogurt
½ cup
whippedOil/Ghee
3-4 tablespoons
Shan Bihari Kabab Mix
1 packet
STEPS OF COOKING
- Mix Shan Bihari Kabab Mix, fried onions, ginger, garlic, yogurt and ghee/oil. Apply on meat. Set aside for 3-4 hours or overnight.
- Thread meat on skewers and grill on very low heat until the Kababs are well done and brown on all sides. Turn the skewers periodically to grill evenly. If kababs fall, wrap a thread around them.
SERVING SUGGESTION:
Serve with Tamarind chutney and onion rings rinsed in cold water. Note for frying onions: Deep fry the onions in hot oil until golden. Remove from ghee/oil and spread on an absorbent paper. Allow to cool then crush coarsely. Chicken: Use meat on bone for chicken.
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