Karachi speciality · Thread tied
Dhaga Kebab Recipe (Thread-Tied Soft Kebabs)
Soft paste. Tie with thread. Remove thread to serve.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenDhaga kebab gets its name from the cotton thread wrapped around the soft mince to hold it on the skewer. The mince is so tender it would fall apart without it. The fix is a finely ground, papaya-tenderised paste, chilling, then wrapping firmly with clean kitchen thread before grilling and smoking.
The 3 laws of dhaga kebab
Why this recipe works
Coarse mince
The soft texture.
No support
Holds the shape.
None
Classic flavour.
Shopping and prep list
Ingredients
Kebab
The NineFoods dhaga gauge
Is it ready to tie?
Shape a piece on a skewer.
Method · 3 stages
Step by step
Paste
- Grind everything fine, smoke with coal, chill 2 hours.
Tie
- Shape on skewers and wrap with thread. Use the gauge above.
Grill
- Grill over coals, basting with ghee; snip and remove thread before serving.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Warm paste.
Fix next time
Chill and tie well.
Why
Coarse grind.
Fix next time
Grind finer.
Why
Too close to flame.
Fix next time
Grill higher; wet thread first.
Why
No smoke.
Fix next time
Use dhungar.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Beef mince | Main | Mutton mince |
| Kitchen thread | Support | Wrap in foil strips |
| Papaya | Softness | Tenderiser |
| Coal | Smoke | Liquid smoke |
After the meal
Serve, store, reheat
Serve with
Paratha, onions and chutney.
Store
Freeze cooked 1 month.
Reheat
Covered pan with ghee.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is it ready to tie) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Dhaga Kebab FAQ
Why is it called dhaga kebab?
Dhaga means thread; the kebab is tied with thread.
Is the thread eaten?
No, remove it before serving.
Can I skip the thread?
Shape thicker logs and pan fry instead.
Where is dhaga kebab from?
Karachi and Hyderabad BBQ traditions.