Chelo Kabob (Peter Cat Kolkata, Style)

Chelo Kabob (Peter Cat Kolkata, Style)

This is a Indo - Persian dish famous in a well known restaurant Peter Cat in Kolkata, India

Chandrima Sarkar Roy


  1. chicken Boneless skinless ,
  2. Minced meat (goat, lamb or beef),
  3. Tomato egg cucumber , , ,
  4. onion green bell pepper , (capsicum),
  5. garam masala powder ,
  6. coriander powder ,
  7. cumin powder ,
  8. red chilli powder ,
  9. cilantro ,
  10. mint leaves ,
  11. lime ,
  12. yogurt ,
  13. oil ,
  14. basmati rice ,
  15. to taste salt black pepper . and
  16. Butter . for garnish


60 mins
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    This dish requires three small steps -  1. marinate the meat, 2. cook 3. assemble

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    Cut the chicken cubes and marinate (2 hr minimum for the best taste) using all the spice powder, lime juice, yogurt, finely chopped mint leaves, oil, salt and pepper. Cut the onion and green bell peppers into big slices.  After marination, put the chicken pieces into skewers alternating between onions and green bell peppers. Bake the skewers in the oven at 375 deg F for 30 min (or until cooked) or over a nonstick skillet (spray some oil).

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    Marinate the minced meat with the spice mixture, finely chipped cilantro,  oil, salt and pepper. Roll into cylinders using or without using skewers. Marinate for at least 2 hours for the best taste.  Bake in oven or non-stick skillet for 375 deg F until cooked through.

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    Put a little bit oil in whole tomato and bake along with the meat or chicken.

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    Cook the Basmati rice (99.99 % done or the non-overcooked version). Fry or poach the egg. Cut cucumbers and limes for garnish.

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    Assemble everything in the plate with some butter over the steaming rice.

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