1 kg undercut beef (one whole piece)
4 tbsp Worcestershire sauce or lime juice
1 tbsp garam masala powder
1 tsp salt
2 tsp oil

Preparation:

Punch the meat well with a fork. Rub garam masala powder and salt all over the meat. Apply Worcestershire sauce and keep it in refrigerator overnight. Next day take the meat out and set aside for two three hours. Heat the oil, place the meat and let it brown on both sides. Add just sufficient water to tenderize the meat and cook over a low stove till done. Cut in slices before serving.

1/2 lb.ground beef
1 clove garlic
1 canned creamed cottage cheese
4 oz. Mozzarella cheese shredded
1/2 tsp salt
1/2 Can mayonnaise
8 manicotti, cook and drained
16 oz. jar spaghetti sauce
1/2 tsp. oregano
Parmesan cheese

Preparation:

Brown beef and garlic. Drain off fat. Mix next 4 ingredients in a bowl. Fill each manacotti with about 1/4 canned cheese meat filling. Place in baking dish, cover with sauce. Sprinkle with oregano and cheese. Cover. Bake at 350 F. for 15 minutes. Uncover and bake 10 minutes more.

1 kg Ground Meat
2 Eggs
3 Onions
1 tbsp Ginger + Garlic Paste
Salt To Taste
Red Chili To taste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Seeds
1 Cup Chana Dal
1 Cup Butter Oil
2 Medium Sized Tomatoes
Green Coriander And Green Chilies

Preparation:

Firstly put with the meat and add in the ginger garlic paste, salt and red chili powder till tender and water dries up. Then grind the mixture very finely. Hard boil 5 eggs. Now add garam masala in the ground meat. Now take one egg and cover it with the mixture of meat so that no egg can be seen and it forms a ball. Do the same with all others. Now heat oil and fry chopped onions. Add in the tomatoes and mix well. Then add salt, ginger + garlic paste and red chili powder, cumin seeds and coriander powder all 1 tsp and mix well. Cook for 5 minutes. Heat the ghee. Beat another egg and dip the balls in it and fry till brown. Now cut eggs straight and place on the prepared gravy. Garnish with coriander leaves.

Minced meat (beef meat) 1/2 kg
Black Cardamoms 3
Back peppercorns crushed 1 1/2 tsp
Cinnamon powder 1/2 tsp
Coconut, grated 1 1/2 tsp
Cream 2 tbsp
(Zeera) Cumin Seeds 1 tsp
Garlic paste 3 tsp
Ginger paste 3 tsp
Oil 2 tsp
Besan (roasted) 3 tsp
Javitiri powder 1/2 tsp
Lemon juice 2 tbs
Onion paste, light browned 3 tbsp
Khus khus (poppy seeds) 2 tsp
Red chili powder 1 tsp
Yoghurt 2 tbsp
Salt to taste

Preparation:

Mix mince with all other ingredients and 2 tsp of Habib Oil. Knead well for 10 minutes. Let stand for 10 minutes. Wet hands with cold water and mould mixture round skewers pressing and shaping long as desired. Roast the kebabs in a medium hot tandoor for 12 minutes till they are browned uniformly. The kebabs can also be slid off the skewer and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill or you can place direct on grill. Do not turn too often as the kebabs may split. You should also use Habib Oil with brush while placed on gas grill for better taste and look. Kebabs are ready to eat or serve.

To Serve: Serve hot with mint chutney or with garlic chutney.

1 kg Minced meat
100-150 grams Mutton fat
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Red chili paste
1 tablespoon Mint leaves

1 tablespoon Coriander leaves
1 tablespoon Garam masala
100 grams Chopped onions
1 no. Egg
1 tablespoon gram flour
Salt to taste

Preparation:

Roast the besan till it emits an aroma. Chop the coriander and mint leaves. Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours. Wet your hands, and mould portions of the mince around an iron skewer. Each seekh kebab should by about four-five inches long. Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter.

Remove from the skewer and serve hot with roomali roti, onions and mint chutney.

Tip: The kebab will not stick to the skewer if you rub it with a little oil before putting the meat on it.

2 lbs lamb fillet, cut into 1 inch cubes
2 green peppers
2 pints cherry tomatoes
2 onions

For marinating:

2 tablespoons lemon juice
1/2 cup olive oil
1 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
Pinch of ground red pepper or cayenne

Preparation:

Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.

2 lbs. fish ( swordfish, halibut, or salmon)
1/3 cup olive oil
3/4 cup lemon juice
1 teaspoon dill
1 tablespoon white vinegar
1 cucumber
1 medium onion
2 red peppers
1 pint cherry tomatoes

Preparation:

2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch cubes. Set aside.

Mix olive oil, lemon juice, dill, and vinegar to make marinade. Pour marinade into large freezer bag and add fish. Make sure fish is well covered by marinade. Place freezer bag in the refrigerator for two hours.

While fish is marinating, chop vegetables. Half the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eights. Cut red pepper into 1/3 chunks. Set aside.

Remove fish from marinade. Discard marinade. Assemble kebabs according to taste. Many people like to do a vegetable them meat combination. This is entirely a matter of personal choice. It really does not affect the cooking. If you are using steel skewers, be sure to put a light coat of oil before adding the fish and vegetables. They will slide off much easier.

Spray the grill lightly with cooking oil and place the fish kebabs on the grill. Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.

Serve over white rice.

Salmon Steaks (6 oz. each)
2 tbsp. lemon juice
Garlic powder
Pepper
2 cup brown sugar
1/4 lb. butter (or margarine)
1 cup soy sauce
2 tbsp. liquid smoke
Tabasco – 3 good shakes

Preparation:

Baste steaks every 3 minutes or so with a mixture of last 5 ingredients. When finished cooking salmon will flake easily with fork. Sprinkle with lemon juice, pepper and garlic powder.
Place on serving platter and spoon more barbecue sauce over salmon.

1 Kilogram Liver (kaleji)
5 mint leaves (podina)
1 tbsp red chili powder (pisi lal mirch) (more or less may be used depending on taste preference)
1 tbsp Turmeric powder (pisi haldi)
Salt to taste
1 tbsp Ginger paste (pisi adrak)
1 tbsp Garlic paste (pisa lasan)
Water (enough to boil liver)
3 tbsp cooking oil

Preparation:

Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain. Chop liver into medium bite-size pieces. Mix all the remaining ingredients together. Add the liver pieces to ingredients and mix again. String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving.
Garnish with mint leaves and serve hot.

1 lb. beef round tip steaks
1/8″ to 1/4″ thick
2 garlic cloves, crushed
3 tbsp soy sauce, divided
2 tsp olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each)
split & toasted

Preparation:

1.Stack beef steaks, cut lengthwise in half, then crosswise into 1″ strips.
2. Heat large nonstick skillet over medium-high heat until hot. Stir fry beef
strips and garlic (1/2 at a time) for 12 minutes or until outside surface is no longer pink.
3. Remove from skillet, season with 2 tbsp soy sauce and 1/8 tsp pepper.
4. In same skillet, heat oil over medium heat until hot. Add onion and stir-fry for 5 minutes.Add mushrooms, continue cooking until vegetables are tender.
5. Add red peppers, wine and remaining 1 tbsp soy sauce. Bring to a boil and reduce heat.
6. Return beef to skillet and heat through. Serve beef mixture in rolls.