Beef Bihari Skewers

Bihari kebab masala
Ingredients
Whole spices to dry roast
• 1 tbsp coriander seeds
• ½ mace javitri
• ¼ netmug jaifal
• ½ tsp black cumin shahi zeera
• ½ tsp black peppercorns
• ½ tsp fennel seeds sauf
• 2 green cardamoms
• 1 bay leaf
Add after dry roasting
• 1 tsp poppy seeds
• 2 tsp roasted chickpeas roasted chana
Powdered spices
• ½ tsp red chili powder
• 1 tsp dried mango powder amchur powder
• ½ tsp paprika
• ½ tsp salt
Instructions
1. In a medium fry pan, on medium heat, add whole spices to dry roast for one minute.
2. Let it cool down for a minute after taking it off the stove.
3. Next add poppy seeds and roasted chickpeas to the lightly dry roasted whole spices.
4. Place it in a spice grinder and grind it.
5. Now take it out of spice grinder in a bowl.
6. Add salt and powdered spices to the bowl.
7. Give it a mix and the homemade Bihari Kabab Masala is ready.

Make the Paste
1. In a blender, add ginger, garlic, yogurt, mustard oil, papaya chunks, green pepper, fresh lemon juice, fried onion, and blend well until smooth.

Bihari Kababs
1. Have your butcher finely cut beef tenderloins in to 1 inch wide strips.
2. In a medium size bowl, add strips of beef tenderloins, the paste that was in the blender and homemade Bihari Kabab Masala.
3. Mix well.
4. Give Coal smoke by placing a stainless steel bowl in the middle of the marination, then heat up the coal on the stove, once the coal is lit; place it on the bowl.
5. then add 1 tbsp of oil on the lit coal, and quickly place a lid on the bowl so it can capture the smoke.
6. Don't lift the lid for 3 minutes, then remove the lid and stainless steel bowl with the coal.
7. Let it marinate overnight in refrigerator.
8. The next morning, take it out of the refrigerator.
9. Dip the wooden stick for few minutes in water.

Grill the Bihari Kababs
1. Turn on the grill, let it heat up on high flame, and spray some olive oil on the grill so the kabab won't stick to the grill.
2. Place the skewers on the grill on medium flame.
3. The skewers should be charred and cooked in 4-5 minutes on each side.
4. Turn the skewers on the other side once one side is tender and charred. As you turn the skewer on the other side that isn't done yet spray the olive oil before turning.
5. Take off the grill.

6. Sprinkle some chaat masala, fresh lemon juice, and onions on top.
7. Pair it up with Paratha and Tamarind chutney.