Behari Kebab

These kebabs are tender, juicy, and boldly spiced, with a lightly charred exterior and the distinctive warmth of garam masala, ginger, garlic, and chili. A short papaya-yogurt marinade makes this quick version surprisingly succulent while keeping it true to the classic flavor profile.

Nutrition · per serving

339kcal

33gProtein

6gCarbs

20gFat

1gFiber

2 servings

Ingredients

17 items

Kebab marinade

beef sirloin or rump, thinly sliced into 5 mm strips350 g

raw papaya paste20 g

full-fat Greek yogurt60 g

ginger paste10 g

garlic paste10 g

red chili powder4 g

garam masala3 g

ground cumin2 g

ground coriander2 g

black pepper1 g

salt5 g

mustard oil15 ml

lemon juice10 ml

For cooking and finishing

ghee10 g

green chilies, sliced2 small (10 g)

fresh coriander leaves, chopped10 g

lemon wedges2 wedges

Tips

•For the best texture within 30 minutes, slice the beef very thinly across the grain; this is more important than the exact cut.
•Raw papaya is traditional because it contains papain, which tenderizes the meat quickly. Do not marinate much longer than directed in this fast version or the surface can become mushy.
•A cast-iron pan or heavy grill pan gives the closest result to traditional high-heat cooking if you are not using charcoal.
•Serve with onion salad or mint chutney if desired, but for a strict keto plate, pair with cucumber slices or grilled vegetables.

Steps

1
If using wooden skewers, soak them in water first. Preheat a grill pan, cast-iron skillet, or oven grill/broiler to high heat. In a bowl, combine the yogurt, raw papaya paste, ginger paste, garlic paste, red chili powder, garam masala, ground cumin, ground coriander, black pepper, salt, mustard oil, and lemon juice until smooth.
60 g full-fat Greek yogurt20 g raw papaya paste10 g ginger paste10 g garlic paste4 g red chili powder3 g garam masala2 g ground cumin2 g ground coriander1 g black pepper5 g salt15 ml mustard oil10 ml lemon juice
2
Add the beef and massage the marinade thoroughly into every strip. Let it rest for 10 minutes at room temperature; because the beef is thinly sliced and the papaya is tenderizing, this short rest is enough for a quick version. Thread the strips onto skewers in loose folds, or keep them unskewered for pan grilling.
350 g beef sirloin or rump, thinly sliced into 5 mm strips
3
Lightly grease the hot pan with ghee. Grill or sear the kebabs over high heat for 2-3 minutes per side, turning as needed, until lightly charred in spots and just cooked through. Avoid overcrowding so the meat chars instead of steams; the yogurt marinade will brown quickly.
10 g ghee
4
In the last 30 seconds of cooking, add the sliced green chilies to the pan or over the kebabs so they blister slightly. The beef is done when the strips are tender, browned at the edges, and still juicy in the center.
2 small (10 g) green chilies, sliced
5
Rest the kebabs for 2 minutes so the juices settle, then transfer to a plate. Scatter with chopped fresh coriander and serve hot with lemon wedges for squeezing over.
10 g fresh coriander leaves, chopped2 wedges lemon wedges

Origin & History

Behari Kebab is associated with the culinary traditions of Muslim communities from Bihar and became especially beloved in Karachi after migration during the Partition era. It is known for its deeply spiced yogurt marinade and the use of raw papaya to tenderize beef into soft, smoky, richly flavored kebabs.

pakistani kebab beef keto gluten-free grilled spicy

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Behari Kebab

Steps

If using wooden skewers, soak them in water first. Preheat a grill pan, cast-iron skillet, or oven grill/broiler to high heat. In a bowl, combine the yogurt, raw papaya paste, ginger paste, garlic paste, red chili powder, garam masala, ground cumin, ground coriander, black pepper, salt, mustard oil, and lemon juice until smooth.

60 g full-fat Greek yogurt20 g raw papaya paste10 g ginger paste10 g garlic paste4 g red chili powder3 g garam masala2 g ground cumin2 g ground coriander1 g black pepper5 g salt15 ml mustard oil10 ml lemon juice

Add the beef and massage the marinade thoroughly into every strip. Let it rest for 10 minutes at room temperature; because the beef is thinly sliced and the papaya is tenderizing, this short rest is enough for a quick version. Thread the strips onto skewers in loose folds, or keep them unskewered for pan grilling.

350 g beef sirloin or rump, thinly sliced into 5 mm strips

Lightly grease the hot pan with ghee. Grill or sear the kebabs over high heat for 2-3 minutes per side, turning as needed, until lightly charred in spots and just cooked through. Avoid overcrowding so the meat chars instead of steams; the yogurt marinade will brown quickly.

10 g ghee

In the last 30 seconds of cooking, add the sliced green chilies to the pan or over the kebabs so they blister slightly. The beef is done when the strips are tender, browned at the edges, and still juicy in the center.

2 small (10 g) green chilies, sliced

Rest the kebabs for 2 minutes so the juices settle, then transfer to a plate. Scatter with chopped fresh coriander and serve hot with lemon wedges for squeezing over.

10 g fresh coriander leaves, chopped2 wedges lemon wedges

Origin & History