Tunday Kabab

• Marinate finely ground meat mixture for at least 2 hours
• Rest_dough paratha dough for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• Finely ground meat mixture (several kilograms)
• Water (in small metal bowls)
• Cooking oil or ghee (generous amount)
• Dough for flatbreads (parathas)
• Paste or spice mix (tiny amount)

1. 1Scoop a small portion of the pre-prepared ground meat mixture.
2. 2Dip hands in water to prevent sticking and quickly flatten the meat mixture into small, thin, round discs, approximately 1.5 to 2 inches in diameter.
3. 3Immediately place the raw kabab patties onto a large, well-oiled, flat-bottomed iron griddle heated over a gas flame.
4. 4Continuously flip and move the kababs with spatulas to ensure even cooking, until they transform into a rich, dark reddish-brown with some acquiring a slightly charred, crispy edge.
5. 5Occasionally add a small amount of an unknown substance, possibly a special flavoring paste or additional fat, from a small box to the cooking kababs.
6. 6Concurrently, take portions of dough for parathas, roll them out, and cook them on a separate, domed metal griddle.
7. 7Flip the parathas by hand on the hot griddle until they are golden-brown and show signs of flakiness.
8. 8Serve the Tunday Kababs hot and fresh, likely with the cooked parathas.

These instructions are our analysis of the original video. Watch on YouTube →