Bihari Kabob

Bihari kabob will always be associated in my mind with my sisters wedding. It was one of the dishes my mom made for her mehndi and I knew I had to recreate. I loved how easy this was, where you just marinate it and then bake it ….that’s it! It’s even easier if you buy pre-made papaya paste from the store. (But if you can’t find it just puree a raw green papaya and freeze the excess. Then whenever you need it you can just pull it out and skip the extra step) Papaya is a natural meat tenderizer and will make the meat super tender. As you can see int the video it’ll fall apart and melt in your mouth like butter. Definitely a recipe I’ll be making again!


  • 1 lb thinly cut beef steak (pasanday cut)
  • 3 tbsp papaya paste
  • 1 tbsp ginger garlic paste
  • 1/3 cup plain yogurt
  • 2 tbsp oil
  • Foodjabi x Lazeez Asian cuisine Bihari kabob spice blend


  1. If you’re making papaya paste out of fresh raw green papaya then peel, deseed, and chop up the papaya. Using a nutribullet, add the papaya, 2/3 cup water, 2 tbsp oil and blend until it’s a paste. (Will sort of look like mashed potatoes) You can alternatively buy papaya paste from the Indian/Pakistani Asian store.
  2. In a bowl make the marinade by adding papaya paste, ginger garlic paste, yogurt, the Foodjabi x Lazeez Asian cuisine Bihari kabob spice blend, and 2 tbsp oil. Mix well.
  3. Add the beef and mix well. Cover with Saran Wrap and place in the fridge to marinate for 2 days.
  4. Preheat the oven at 350 degrees.
  5. Place the beef on a baking sheet and bake for 20 minutes.
  6. You can tell if it’s done if the meat breaks apart easily.
  7. Remove the beef onto your dish and pour some of the extra liquid that was released from the meat right on top.
  8. Garnish with lemon and sliced onions and enjoy with naan!

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