Bihari Kebab – just saying that name gets my mouth watering. This iconic dish from the Indian state of Bihar is the ultimate blend of spicy, tangy, and smoky flavors. Picture tender mutton chunks, marinated to perfection and sizzled over hot coals until they’re irresistibly charred on the outside but stay incredibly juicy inside.
About the Recipe
You may not have tried Bihari cuisine before, but let me tell you – these kebabs are a must. The marinade is what makes them so special, with a perfect balance of heat from chilies, brightness from ginger and yogurt, and an ingenious twist of adding raw papaya to tenderize the meat. Once they hit the grill, those classic Indian spices get a beautiful char that’s out-of-this-world delicious.
Why You’ll Love This Recipe
I’d never tried Bihari Kebabs until a friend’s mom made them for a cookout, and boy was I blown away. The flavors are so vibrant and layered, but it’s also a surprisingly easy dish to pull off at home. You get that authentic roadside kebab taste without any fussy techniques. Plus, making kebabs on the grill is such a fun summer cooking activity.
Bihari Kebab
Cooking Tips
For maximum flavor, try to marinate the meat overnight if you can. And don’t be afraid to get your hands in there and really massage that marinade into every nook and cranny of the mutton chunks. When grilling, keep a close eye so the kebabs get that perfect char without drying out.
Serving and Storing Suggestions
These kebabs are best enjoyed fresh off the grill when that smoky aroma is at its peak. But any leftovers will still be delicious over the next day or two. Just reheat gently and be prepared for them to firm up slightly. Plan for 3-4 kebabs per person as part of a larger Indian meal spread. Total prep time is around 4 hours if marinating overnight, plus 20 minutes of active cooking.
Similar Recipes
- Seekh Kebab
- Shami Kebab
- Galouti Kebab
- Kakori Kebab
Bihari Kebab
Ingredients
- 1 1/2 kg Mutton chunks (boneless about 1 inch cubes)
- 4 Onions (skinned and thinly sliced)
- 1 cup Oil
- 8 to 10 Red chillies (whole)
- 1 1/2 tbsp Ginger (minced)
- 1 1/2 tsp Salt
- 1 1/2 tsp Garam masala
- 1 cup Yogurt
- 4 tbsp Papaya (raw and ground)
- 1/2 cup Mustard oil
Instructions
- Clean the mutton chunks thoroughly.
- Brown the onions in hot oil and remove to a plate.
- Fry the whole chillies in the same oil only for a few seconds or they will burn.
- Grind onions and red chillies to a smooth paste.
- Place meat in a large bowl. Add onion paste, ginger, salt, garam masala, yogurt, ground papaya and mustard oil.
- Mix the mixture really well for few minutes with your hands until the meat is coated well with marinade.
- Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator.
- Thread meat onto skewers.
- Put skewers carefully over a gently charcoal flame and cook until meat is brown on each side for about 5-8 minutes.
- Transfer to a serving dish and decorate with onion rings, green chilli and coriander leaves. Sprinkle chaat masala and serve hot with naan or paratha.
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Frequently Asked Questions
Can I use chicken or paneer instead of mutton?
Without a doubt. Chicken breast or paneer (Indian cottage cheese) are both delicious options. For chicken, cut into 1-inch cubes and marinate as instructed. For paneer, slice into thick pieces before marinating to allow maximum flavor absorption.
Do I have to use raw papaya?
The raw papaya plays a key role in tenderizing the meat through its natural enzyme papain. If unavailable, you can substitute 2-3 teaspoons of plain yogurt or lemon juice in the marinade instead.
How can I grill without a backyard?
No outdoor grill, no problem. You can easily make these under a hot broiler or on a grill pan. Keep a close eye and turn frequently to get those pretty char marks.
Can I make these kebabs ahead of time?
You can marinate the mutton up to 24 hours in advance for deeper flavor. But for best texture, I recommend grilling the kebabs fresh right before serving.
What can I substitute for mustard oil?
Mustard oil lends an authentic taste, but you can use any neutral oil like vegetable, canola or avocado oil instead. For extra richness, ghee (clarified butter) is a tasty option.
