Dum Kabab

Dum Kabab
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These Dum kabab are quick and easy but pack so much flavor

When you think of Dum Kabab you thick decadence, and decadence takes time. I, however, have conveniently packed all this decadence into a small time frame, so you can enjoy the glory that is Dum Kabab, and you don’t need all day to cook it. Dum Kabab is just your normal kababs that are cooked in a tomato and onion masala. They get the dum part of their name from the process of smoking them with a piece of charcoal at the end. It adds such great flavor that you’ll be making this very often.

How to get the flavors right, and get them quick in these dum kababs

Trust the two part process. I usually love making everything in one pan all at once, but splitting the recipe into 2 makes the flavors intensify so much more. Cooking the masala low and slow helps intensify the tomato flavor, so don’t cook it quick. This may not be a 30 minute recipe, but it really is quick for dum kabab. Another thing you can do if you have time is grind fresh spices. Freshly ground cumin and coriander make the biggest difference. You can skip the coal at the end, but it adds amazing flavor.

Other classic and fusion Pakistani recipes to try

Achari Chicken

Chapli Kabab Sliders


Yakhni Pulao

Dum Kabab

Dum Kabab

These Dum Kababs are decadent yet easy to make, and will become a favorite in your home!
Course Main Course
Cuisine Pakistani
Servings 4


For the Kababs

  • 1 pound ground beef or chicken
  • 1/2 onion
  • 1/2 cup fresh coriander
  • 3-4 green chilies
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 1/4 tsp Kashmiri Laal Mirch or chili powder
  • 1/4 cup besan
  • 1 egg

For the masala

  • 3 tbsp oil
  • 1 large onion thinly sliced
  • 3 tomatoes thinly sliced
  • 1 tsp crushed garlic
  • 1/2 tsp turmeric
  • 1/4 tsp Kashmiri laal mirch
  • 1/4 tsp salt add more if needed
  • charcoal for smoking


  • Add all the ingredients listed under kababs to a food processor and pulse till a smooth mixture is formed. Refrigerate for at least 30 minutes, overnight is fine as well. Take out the kabab mix and divide into 10-12 portions. Roll into any desired shape, I usually do a cylinder shape. Shallow fry them for 3-4 minutes on each side, until they get a good crust on them. Then remove to a plate. 
  • Clean out the pan then add the oil listed under masala. Fry the onions until they turn a light golden brown, stirring occasionally. Add the tomatoes, garlic and all the spices. Cook on a medium low flame, covered, until the tomatoes break down and the oil separates from the masala. Stir occasionally, and if you notice the masala is starting to stick to the bottom add a splash of water. Once the masala is at your desired consistency, add the kababs back in. Cook covered on a low flame for about 5 minutes so the kababs can cook through and absorb some flavor from the masala.
  • To give your kababs a smokey flavor, heat a piece of charcoal on your stovetop. carefully place in in a small metal dish or on a piece of bread inside your pot that has the kababs. Drizzle over 1/2 tsp of oil and cover immediately. Leave the kababs covered to absorb the smokey flavor for about ten minutes. Then serve as usual.


Substitutions. You can easily switch out the protein to your personal preference. I make these very often with chicken, beef or lamb. I have never tried it with turkey myself but it should work in theory! 
If you don’t have besan (chickpea flour) you can add normal flour or breadcrumbs. Just keep in mind that it won’t be gluten free anymore. 
Keyword Dum Kabab, Pakistani

Have you tried this classic Pakistani recipe?

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