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Khiri (Udder) Kebab Recipe

Khiri is marinated in a mixture of spices and lime juice overnight. Marinated Khiri is threaded over skewers and cooked over charcoal.

Normally you would use flesh from green Papaya as a tenderizer. Here we have use off-the-shelf meat tenderizer sold in American stores such as Accent or Adair



1. Khiri: 1 Pound


1. Ginger, peeled and grated: 1"x1"

2. Garlic, peeled crushed: 3 Cloves

3. Meat tenderizer: teaspoon

4. Coriander powder: teaspoon

5. Turmeric powder: teaspoon

6. Ground Cinnamon: teaspoon

7. Ground Cayenne: 1 teaspoon

8. Ground Black pepper: teaspoon

9. Sea salt fine grain: teaspoon

10. Juice of 3 Limes

11. Vegetable oil: teaspoon


Vegetable oil: 2 Tablespoon



1. Mix all ingredients for marinade in a glass bowl. Whish well

2. Cut Khiri in to 1" pieces. Fork each piece about two times. Add Khiri to marinade.  Stir to coat well. Cover the bowl with plastic film. Marinate overnight (About 12 hours) in the refrigerator

3. You may either grill or bake Kebabs


Thread Khiri on skewer. Baste with oil. Cook for 10 to 20 minutes in a Charcoal or Gas grill. Khiri should be slightly under-done (Medium) and not cooked well


Pre-heat oven to 550 F. Line a baking pan with Aluminum foil. Arrange Khiri in a single layer, Baste with oil. Bake for 15 minutes. Remove the baking pan from the oven. Don't turn off the oven. Let the Kebab stay at room temperature for 5 minutes. Turn Kebab over. Baste with oil. Return to the oven. Bake 10 to 15 minutes till done


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