Kebab Recipes from The Great Kabab Factory!

So Yummilicious!

Indulge in these Middle Eastern delicacies, known for its richness and unique cooking technique.Recipes courtesy: The Great Kabab Factory, Radisson Blu GRT Hotel, Chennai.


Tikkiyan RajmaDiyan


  • 450 g rajma (red kidney beans)
  • 4 green cardamoms
  • 2 cloves
  • 2 cinnamon sticks
  • 2 tbsp ghee
  • 1 ½ tsp black pepper (freshly roasted & coarsely ground)
  • 1 ½ tsp salt
  • ½ tsp green cardamom powder
  • 1/4 tsp clove powder
  • 1/4 tsp ground cinnamon
  • 1/2 tsp gulaabpankhrhi (rose petal powder)
  • Ghee to shallow fry

For the filling

  • 30g paneer (grated)
  • 5 Britannia cheese slices (mashed)
  • 30g fresh pomegranate seeds
  • 36 pistachios (roasted)
  • 2 green chillies (deseeded& chop)
  • 1 tbsp coriander (finely chopped)
  • Salt to taste


  1. Soak rajma overnight in water. The following morning, drain, cover with fresh water, bring to the boil, continue to boil for 2 minutes, remove and reserve in the same water for an hour.
  2. Drain the rajma into a pan. Add green cardamom, cloves, cinnamon and water (approximately 3 cups), and boil until cooked.
  3. Cool, drain, put in a food processor/blender and grind into a coarse paste.
  4. Melt ghee in a pan, add the paste and stir-fry until the moisture has completely evaporated and the rajmahas a grainy texture.
  5. Remove and spread on a flat surface to cool. Put the cooled mixture in a bowl, add the remaining ingredients, mix well, divide into 12 equal portions and make balls.
  6. For the filling, mix all the ingredients with the paneer and cheese. Divide into 12 equal portions.
  7. Flatten each rajma ball between the palms, place a portion of the filling in the middle, make balls again and flatten into 3/4″ thick patties.
  8. Melt ghee on a griddle and shallow fry the patties over medium heat until a crisp layer is formed on both sides. Press with a spatula and transfer to absorbent paper to drain the excess fat.


BhutteyAurMirch Ki Seekh


  • 150g sweet corn
  • 25g capsicum (1/2 a capsicum)
  • 5g green chillies ( 2-3)
  • Fresh coriander, a small bunch
  • 5g yellow chili powder
  • 50g mashed potato (2 potatoes)
  • 50g onion (2 small onions)
  • 3g amchoor powder (dry mango powder)
  • 10ml oil
  • 2g cumin powder
  • Kasoorimethi, a pinch (dry methi leaves)
  • Black salt to taste


  1. Chop chilli, coriander, capsicum and onion. Mix with sweet corn and set aside.
  2. Add mashed potato,roasted cumin powder and the spices to 3/4th of the corn mixture and combine well.
  3. Skewer the kebab mixture and coat with rest of the choppedcorn mixture.
  4. Cookin tandoor until hot and serve.


PalakKhasKhas Kebab


  • 200g spinach
  • 100g paneer
  • 30g roasted channa powder
  • 5g yellow chilli powder
  • 5g black pepper crushed
  • 3g roasted cumin powder
  • 3g amchoor powder
  • 20g poppy seeds (khaskhas)
  • 30g ghee


For the filling

  • 60g amla (gooseberry)
  • 20g ginger (1 big piece)
  • 2g green chilli (1 chilli)
  • 2g amchoor powder
  • Black salt to taste


  1. Boil spinach and chop them. Mash paneer and keep it aside.
  2. Make the filling by mixing all the ingredients together.
  3. Mix spinach,paneer, roasted channapowder and rest of the spices.
  4. Make patties out of spinach mixture. Add the filling and flatten to make patties again.
  5. Coat with poppy seeds.
  6. Shallow fry until the khaskhas turns golden brown and the patties are cooked through.


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