The Bangladeshi Kitchen

Tikiya Kabab

Tikya Kababs are an almost an essential dish served in formal gatherings along with polaus. These kababs can also be eaten with chapattis or parathas.


  • 1 oz (25 g) channa dhal, split
  • 8 oz (225 g) fatless stewing meat
  • 1 brown cardamom, ground
  • 1/2 large onion, chopped
  • 1 bay leaf
  • 1 inch (2.5 cm) fresh ginger, chopped
  • 1/4 teaspoon black pepper,
  • 1 large clove garlic, chopped
  • salt to taste
  • 1/2 teaspoon paprika
  • ghee or oil
  • 1/2 teaspoon garam masala
  • 1 egg yolk
  • 1/4 cup chopped fresh cilantro
  • fine breadcrumbs


  1. Soak the daal overnight, then boil in twice its volume of water. Strain off any excess water.
  2. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
  3. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
  4. The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
  5. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
  6. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.


Yields: About 8. These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.

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