Entree: India – Bihar & Jharkhand – बिहारी कबाब ➤ Bihari Kabab (Thinly sliced spiced beef skewers marinated in mustard and aromatic spices, grilled to charred tenderness)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 6 hrs

Total 6 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef skirt or flank steak, thinly sliced across the grain (about 1/8–1/4 inch (0.318 to 0.635 cm) thick)
- 3 tbsp (45 ml) mustard oil
- 2 tbsp (30 g) plain yogurt
- 1 tbsp (15 g) grated raw papaya or 1 tsp (5 g) papaya paste (tenderizer, optional)
- 2 tbsp (30 g) ginger-garlic paste
- 4 green chilies, finely chopped
- 1 tbsp (8 g) roasted coriander powder
- 1 tsp (3 g) roasted cumin powder
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) mustard paste (or whole-grain mustard if unavailable)
- 2 tbsp (30 ml) vegetable oil for grilling or basting
- 1 medium onion, thinly sliced for garnish
- Lemon wedges for serving

Show original ingredient measurements

- 1.5 lb (680 g) beef skirt or flank steak, thinly sliced across the grain (about 1/8–1/4 inch thick)
- 3 tbsp (45 ml) mustard oil
- 2 tbsp (30 g) plain yogurt
- 1 tbsp (15 g) grated raw papaya or 1 tsp (5 g) papaya paste (tenderizer, optional)
- 2 tbsp (30 g) ginger-garlic paste
- 4 green chilies, finely chopped
- 1 tbsp (8 g) roasted coriander powder
- 1 tsp (3 g) roasted cumin powder
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) mustard paste (or whole-grain mustard if unavailable)
- 2 tbsp (30 ml) vegetable oil for grilling or basting
- 1 medium onion, thinly sliced for garnish
- Lemon wedges for serving

Instructions

1. In a bowl combine mustard oil, yogurt, grated raw papaya (if using), ginger-garlic paste, chopped green chilies, roasted coriander powder, roasted cumin powder, garam masala, black pepper, salt, lemon juice, and mustard paste. Mix into a thick, even marinade.
2. Add the thinly sliced beef to the marinade, massaging each slice so the mixture coats well. Cover and refrigerate for at least 6 hours, preferably overnight, to tenderize and deepen flavors.
3. If using wooden skewers, soak them in water 30 minutes before grilling. Thread marinated beef slices loosely onto skewers so pieces cook evenly and char.
4. Preheat a grill or broiler to very high heat (or heat a heavy cast-iron griddle). Brush the grill/griddle with vegetable oil. Grill kebabs 3–4 minutes per side, basting once with a little oil, until well-charred at the edges and cooked to desired doneness.
5. Remove kebabs, let rest 2 minutes, then slide meat off skewers. Serve immediately garnished with thinly sliced onion and lemon wedges alongside flatbread or steamed rice.