This classic street food found in many cities across Pakistan is loved by all. A greasy soft bun is topped with a lentil and beef patti, doused in ketchup and chutney and topped with an omelette and charred veggies, squished down so nothing falls out and devoured in less than a minute flat.
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.