Bun Kebab: Pakistan's Iconic Street Food | Passport Kitchen | Epicurious

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground chicken

Turkey is lower in fat, while chicken is often more affordable.

buns

🥗Healthier: whole wheat buns

💰Cheaper: pita bread

Whole wheat is more nutritious, while pita can be cheaper.

Cook minced chicken in a frying pan on high heat.

Add Sook Chana Dal, ginger and garlic paste, turmeric, red chili powder, coriander seed, cumin seeds, cinnamon stick, green cardamom, cloves, black peppercorns, and water to the pan.

Simmer for 30 to 45 minutes until the mixture is dry and sticks to the bottom of the pan.

Process the mixture until creamy, then transfer to a bowl.

Add chopped onions, cilantro, and green chilies to the mixture.

Add one egg to the mixture and mix well.

Form the mixture into quarter cup patties and chill in the refrigerator for 10 to 15 minutes.

Heat oil in a frying pan to about a quarter inch deep.

Dip the patties in egg wash before frying.

Shallow fry the patties until crispy and golden brown.

Toast the buns in butter.

Scramble eggs in a separate pan until browned on both sides.

Assemble the bun kebabs by spreading mayonnaise on the bottom bun, adding the shami kebab, scrambled egg, raw onion, tamarind chutney, and green sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens