Bun Kebab


A Bun kebab consists of a spicy patty which is shallow-fried, onions, and chutney and/or raita in a hamburger or hot dog bun. The beef and egg bun kebab is the most popular, especially with the street vendors.

Unlike a hamburger patty, the bun kebab is mixed with ground lentils, ground cumin, and an egg batter into a mixture which is then fried in ghee or oil. One may find bun kebab at vendor stalls throughout Pakistan, with regional differences evident. A bun kebab can also be served with a fried egg or omelette (known as ‘anda shami’).

Lamb Bun Kebab

Bun Kebab

Busy stalls selling bun kabab are a typical sight on the streets of Karachi which come alive at night after locals finish work and need a quick and spicy snack. There are many regional variations to this street food favourite, one of which is the addition of a fried egg or an omelette.
Course: Kebabs and Skewers
Cuisine: Pakistani
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: The Cook
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Ingredients

  • 3 tablespoon ghee
  • 1 onion, finely chopped (plus extra, sliced, to serve)
  • 500 g minced lamb
  • ½ cup canned lentils, drained, rinsed
  • 1 green chilli, finely chopped, plus extra, sliced, to serve
  • 2 cloves garlic, finely chopped
  • teaspoon ground cumin
  • 5 cm piece fresh ginger, finely grated
  • 10 cm piece fresh ginger, finely shredded
  • ½ teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • vegetable oil, to shallow-fry
  • 4 burger buns, halved
  • ½ cup tamarind chutney
  • sliced tomato, to serve
  • sliced cucumber, to serve
  • 4 eggs, fried, to serve

Recipe Instructions

  • Place 1 tablespoon of ghee in a frying pan over medium heat. Add chopped onion and cook, stirring, for 6 minutes or until softened. Remove from heat and cool.
  • Place cooked onions, lamb, lentils, chopped chilli, garlic, cumin, grated ginger and cinnamon in a food processor, season with salt and pepper and process mixture to a paste.
  • Add egg and pulse to combine. Using damp hands, shape into 4 patties and refrigerate for 1 hour.
  • Heat 1 cm oil in a frying pan over medium heat until hot. Add shredded ginger and cook for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain.
  • Heat 1 tablespoon of ghee in a frying pan over medium heat. Add patties and cook for 3 minutes on each side or until just cooked through. Remove and keep warm.
  • Wipe pan, add remaining ghee and cook buns for 2 minutes or until toasted.
  • Spread bun bases with chutney, top with patties, tomato, cucumber, extra onion, fried eggs, chilli, crispy ginger and bun tops. Serve immediately.

Cooks Notes & Variations

For variation the patty can be made of chicken, potatoes, beef or mutton.

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Nutrition

Serving: 1g | Calories: 710kcal | Carbohydrates: 40.44g | Protein: 35.87g | Fat: 44.79g | Saturated Fat: 19.709g | Polyunsaturated Fat: 21.6g | Monounsaturated Fat: 0g | Trans Fat: 0.353g | Cholesterol: 311mg | Sodium: 493mg | Potassium: 0mg | Fiber: 4.8g | Sugar: 11g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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