Resham Kebab – ریشم کباب 

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Kebabs are an essential part of every day cuisine in Eastern Mediterranean region and South Asia. All of us in Pakistan have our favorites, be it the popular Shami kebab or the regional varieties like Bihari and Chapli kebabs . Here, I’ll share the recipe for my very own Resham kebabs  (Resham means silk in Urdu/Farsi) that are super quick and extremely easy to make. They are soft and succulent and completely addictive, hence the name. Once you try these there is no turning back.

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Since this is my own recipe, it never really had a name, they were always just kebabs. But, I needed a name for the blog so I started thinking and it took me a while and some really really bad suggestions to finally come up with a name, that I think is fitting. If you read the Aloo Parathay blog post you already know my kids a bit, and I must say that they have been quite co-operative. Let me flashback to a few hours ago, I get a video call from #1 (she literally runs our household) 😒.

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  • “Mama, did you write down the blog?!”
  • “Yes, I’m almost finished” I replied.
  • “What’s the name?”she asked.
  • “I still don’t know that”
  • “Mama you make these all the time and you have no name  for this recipe??, Mama,you need to blah blah..important responsibility.. Blah blah.. Need to be regular etc etc . Everyone help mama come up with a name”. (She continues talking and obviously because I am pretty much the best mom in the world, I have stopped listening……. haha.)

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    1. Very soft tasty kabob..No.
    2. Shami kebab oval shape.. No
    3. Kofta kebab.. No
    4. Kafta kebab.. No
    5. Mughlai kebab.. No
    6. Fusion kebab.. NO
    7. Meray(my) kebab .. Seriously?!  😮



  • 1/2 kg minced beef/chicken.
  • 1/4 tsp salt
  • 1/2 tsp crushed red chilli flakes
  • 1/4 tsp garam masala powder
  • 1/3 tsp ground black pepper
  • 1 egg
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tbsp heaped corn flour
  • 1/2 tsp ginger and garlic paste
  • 1 green chilli chopped
  • 4 slices of wheat/white toast
  • 1/4 cup milk.


  1. Place the meat in a bowl.
  2. Soak the toast in milk and then squeeze all the milk out, add these to the meat bowl.
  3. Now add all the other ingredients and mix well using your hands.
  4. Let the marinade sit for about half an hour, for better results keep aside for two hours.
  5. Take a small amount in your hand and shape them into small to medium sized oval shape, as seen in the pictures. Make all the kebabs first.
  6. Heat oil in a pan on high heat .
  7. Shallow fry these kebabs on both sides for about 2 minutes.
  8. Turn the heat on the lowest mark, cover and let cook for another 5 minutes. Cooking them on high heat first makes them crispy on the outside and lowering the heat cooks the inside to be soft and silky.
  9. Serve warm.

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You can make these well in advance and freeze them for up to a month. I make these almost every month and serve them as snacks with a chutney, or as fillings for wraps, or in other recipes. Alright then, let’s dig in everyone. Don’t forget to send your feedback if you try these out, love you all!!

Aa jao bachon “Resham Kabab” tayyar hain!!



28 thoughts on “Resham Kebab – ریشم کباب 

  1. This happens to me too…sometimes I am so struck to name a recipe…This look so droolworthy that I feel like having right from the screen…Landed here from instagram account….thank God i did it…such a wonderful recipe blog…Kudos to you….keep up the good work. I just sent you an invitation to for Ramadan Blogger Guest Post event…Can you check and revert back when time permits…

    Liked by 1 person

  2. Lol, I totally agree…best moms have this on/ off hearing switch. Btw I really like my kebab option…it’s cute. This recipe sounds perfect.. I can picture the smooth texture of kebabs and tempting aroma…. And now I’m hungry.

    Liked by 1 person

    1. Yes it is chicken qeema, I ran out of beef so I made them with chicken but you can make it with beef as well and they come out just as juicy.:) Actually I think beef ones are a bit more juicy than chicken.:)


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