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Nightshade Free Bihari Kabab

  • Author: Cristina Curp
  • Prep Time: 48 hours
  • Cook Time: 25
  • Total Time: Varies
  • Yield: 6 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Middle Eastern


Marinated nightshade free Bihari Kababs



  • 3 lbs tri-tip or beef tenderloin
  • 2 large, ripe papaya
  • 3 onion
  • 4 garlic cloves
  • 2 inch nub of ginger
  • 1 cup coconut milk yogurt
  • 1 tbsp turmeric
  • 1 tbsp cinnamon
  • 1/2 tbsp coriander
  • 1/2 tbsp mustard powder
  • 1/2 tbsp cumin
  • pinch of clove
  • 1 tbsp salt
  • 1/2 tbsp black pepper


  1. Peel & slice your onion. Fry in a large skillet with coconut oil or ghee on medium heat until golden brown. Remove from skillet and set to drain & cool on paper towel lined sheet.
  2. Next in a large mortar with pestle or in your food processor: make a paste with onions. Add in spices, salt etc and mix well to combine.
  3. Cut your meat in to 1/4 inch thin strips, place in large bowl or container; add in onion + seasoning paste. Mix well. Add in yogurt. Mix well. Set in the fridge for 8 hours, covered. After 8 hours, remove marinating meat from the fridge.
  4. Cut papayas in half, seed & then spoon out papaya meatintoo the marinating mix. Mix thoroughly with clean hands. Leave out, marinating and coming to room temperature for an hour.
  5. Prepare a sheet pan, line with foil or parchment paper. Place rack over it.
  6. Thread meat slices on the skewers & arrange on the prepared sheet pan with rack. In the oven, place a rack all the way to the top. Pre-heat broiler to 425F.
  7. When the oven is hot, place kebabs on the top rack. Cook for 4-5 minutes. Carefully, open the oven and turn the kababs over. Cook another 5 minutes. Done! If you like your meat a little more well done, you can cook it up to 15 minutes, anymore and it won’t be as tender.


  • Serving Size: 1/6 of recipe
  • Calories: 600
  • Fat: 30g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 50g

Keywords: Nightshade Free Bihari Kebab