Pakwan Kafta Kebab
Made from New Zealand grown chicken mince, blended with herbs and spices. These Kebabs are molded onto skewers and grilled with love. Simply Heat and Eat and enjoy kiwi style - A LIL’ BIT HOT
Kabab Sizzler with Mexican Sauce
Ingredients
- Pakwan’s Kafta Kebab – 12-15 kababs
- Mexican sauce – as required
- Sautéed vegetables – as required
- Boiled rice – as required
- For Sautéed Vegetables:Oil – 1 tbsp
- Carrot – ¼ cup; cut in cubes
- Onion – ¼ cup; cut in cubes
- Bell pepper – ¼ cup; cut in cubes
- Tomatoes – ¼ cup; cut in cubes
- Salt – to taste
- Black pepper powder – ¼ tsp
Method
Prepare Pakwan’s Kafta Kebab as per instructions on pack.
Heat a sizzler plate and brush oil on it.
Place boiled rice on one side and add sautéed vegetables on the other side.
Place prepared Kafta Kebab on vegetables and drizzle Mexican sauce on top.
Ingredients
Kabab Sizzler with Mexican Sauce is ready. Serve.
For Sautéed Vegetables:
In a pan, heat oil and add carrot, onion, bell pepper, tomatoes, salt, black pepper powder and sauté for 2-3 minutes. Set aside.
Mexican Sauce
IngredientsButter – 2 tbsp
Garlic – 2 tbsp; chopped
Tomato puree – 2 cups
Salt – ½ tsp
Red chili powder – 1½ tsp
Black pepper powder – ½ tsp
Ketchup – ¼ cup
Hot sauce – 2 tbsp
MethodIn a pan melt butter. Add garlic and cook for a minute.
Add tomato puree, salt, red chili powder, black pepper powder and mix well.
Add ketchup and hot sauce and cook for 2 minutes.
Kafta Kebab Goulash
Ingredients
- Pakwan’s Kafta Kebab – 20-23 kababs
- Butter – 100 grams
- Onion – ½ cup; chopped
- Garlic – 1 tbsp; chopped
- Paprika – 2 tsp
- Caraway seeds – 1 tsp
- Button mushrooms – 115 grams
- Chicken stock – 4 cups
- Tomatoes – 4; chopped
- Salt – as required
- Sour cream – 1 cup
- Parsley – 1 tsp; chopped
Method
Heat butter in a pan and sauté onions and garlic for 5 minutes.
Add paprika and caraway seeds and cook for an additional 3 minutes.
Mix in mushrooms and cook for 2 more minutes.
Add tomatoes and chicken stock to the pan and bring to a boil.
Reduce heat and add frozen Pakwan’s Kafta Kebab. Cover and simmer for 8-10 minutes.
Remove the lid and reduce liquid to a sauce consistency by boiling on a high flame for 5-10 minutes, stirring frequently.
Mix in sour cream and season with salt if required.
Sprinkle with chopped fresh parsley and serve hot
Thai Noodles with Kafta Kabab
Ingredients
- Pakwan’s Kafta Kebab – 10-12 kababs
- Noodles – 1 pack; boiled
- Oil – 2 tsp
- Garlic – 1 tsp; freshly chopped
- Thai chili sauce – 1 tbsp
- Soy sauce – 1 tbsp
- Brown sugar – 1 tbsp
- Lemon juice – 1 tbsp
- Carrot – ½ cup; julienned
- Red bell pepper – ½ cup; julienned
- Yellow bell pepper – ½ cup; julienned
- Peanuts – as required; roasted & chopped
- Spring onion – as required
Method
Prepare Pakwan’s Kafta Kebab as per instructions on pack.
In a pan add water, oil, salt and bring to a boil.
Add noodles and let it cook. When done, drain and set aside.
Heat olive oil in a pan, add garlic, Thai chili sauce, soy sauce, brown sugar and lemon juice; stir fry for a minute.
Add carrots, red bell pepper and yellow bell pepper in mixture and let simmer for 4 to 5 minutes.
Add noodles and mix well.
Add Pakwan’s Kafta Kebab and cook for 3 to 4 minutes.
Garnish with roasted peanuts, spring onion and it’s ready to serve
Thai Chilli Sauce
Ingredients
- Olive oil – 4 tbsp
- Garlic – 2 tsp; chopped
- Ketchup – 1 cup
- Sugar – 1 tsp
- Salt – to taste
- Vinegar – 2 tbsp
- Red chili flakes – 1 tbsp
- Red chili powder – 2 tsp
Method
In a pan add oil and sauté garlic.
Add ketchup, sugar, salt, vinegar, red chili flakes, red chili powder and cook until sauce thickens.
Your sauce is ready and can be stored for up to 7 days in the refrigerator.
Afghani Pulao with Kafta Kabab
Ingredients
- Pakwan’s Kafta Kebab – 24-26 kababs
- Chicken stock 4 cups
- Oil – ¼ cup
- Onion – 1 cup; sliced
- Cumin seeds – 1 tbsp
- Water – 4 cups
- Salt – 2 tsp
- Rice – 2 cups; soaked
- Carrot topping – 1½ cup
Method
Heat Pakwan’s Kafta Kebab as per instructions on pack and set aside.
In a pot, heat oil and add onion. Fry until golden brown.
Add cumin seeds and fry for a minute.
Add chicken stock along with salt and let it simmer.
Add rice and cook until 80% water has evaporated. Add a layer of carrot topping and prepare Pakwan’s Kafta Kebab. Keep 4-5 Kebabs for garnishing.
Cover and steam the rice over low flame for 10-15 minutes.
Transfer rice in a dish and garnish with remaining carrot topping. Place the remaining Pakwan’s Kafta Kebab on top.
Your Afghani Pulao with Kafta Kebab is ready.
Ingredients
- Oil – 3 tbsp
- Carrots – 1 cup; julienned
- Sugar – 2 tbsp
- Almonds – ¼ cup; blanched and peeled
- Raisins – ¼ cup
- Cashew nuts – ¼ cup
Method
Heat oil in a pan and add carrots. Let it fry for 2-3 minutes.
Add sugar and let it melt, add raisins, almonds, cashew nuts and cook for 2-3 minutes. Set aside.
