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
- 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.
- 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.
- Add the beef and mix well. Cover with Saran Wrap and place in the fridge to marinate for 2 days.
- Preheat the oven at 350 degrees.
- Place the beef on a baking sheet and bake for 20 minutes.
- You can tell if it’s done if the meat breaks apart easily.
- Remove the beef onto your dish and pour some of the extra liquid that was released from the meat right on top.
- Garnish with lemon and sliced onions and enjoy with naan!