Pakistani Street Style Bun Kebab
About the recipe
Learn how to make authentic Pakistani Street Style Bun Kebab with soft homemade slider buns, crispy shami kebabs, fluffy omelette, mint raita, fresh vegetables, and ketchup. This classic Pakistani street food recipe is perfect for breakfast, lunch, dinner, or Ramadan iftar.
Pakistani Street Style Bun Kebab
Ingredients
For Tangzhong:
- 20 g Bread flour
- 100 g Milk
For Bun Dough:
- 400 g Bread flour
- 50 g Sugar
- 7 g Instant yeast
- 6 g Salt
- 2 Eggs + 1 yolk
- 100 ml Warm milk
- 70 g Butter
- All tangzhong
For Egg Wash:
- 1 Yolk + 1 tsp milk + 1 tsp sugar
For Bun Kebab Filling:
- Shami kebabs
- 1 Egg (salt, pepper, paprika)
- Mint raita
- Tomato slices
- Sliced onions
- Shredded cabbage
- Ketchup
- Butter (for toasting)
Instructions
- In a small saucepan, whisk together bread flour and milk until smooth, then cook over medium heat while stirring continuously until it thickens into a glossy paste. Remove from heat and let it cool completely to form the tangzhong, which helps create soft and fluffy bakery-style buns.
- In a large mixing bowl, combine bread flour, sugar, instant yeast, and salt. Then add warm milk, eggs, egg yolk, and the cooled tangzhong, mixing until a rough dough forms.
- Knead the dough for 8–10 minutes until it becomes smooth, elastic, and slightly tacky, helping develop structure for soft Pakistani street-style buns.
- Gradually add softened butter and continue kneading until fully incorporated. The dough should become soft, shiny, and stretchy, which is key for fluffy slider buns.
- Cover the dough and let it rise in a warm place for 1½–2 hours until doubled in size and airy.
- Punch down the dough gently, divide into equal portions, and shape into smooth buns. Place on a tray, cover, and let them proof again for 45–60 minutes until puffy.
- Brush the buns with egg wash and bake at 190°C (375°F) for 15–18 minutes until golden brown, soft, and fragrant.
- While the buns bake, prepare the filling by cooking a thin spiced omelette, frying crispy shami kebabs, and slicing fresh vegetables like onions, tomatoes, and cabbage.
- Once baked, slice the buns, lightly butter and toast them for extra flavor and texture.
- Finally, assemble the bun kebabs by layering mint raita, omelette, shami kebab, vegetables, and ketchup, then close and serve immediately while warm.
Tips & Tricks
Let the Tangzhong Cool: Cooling the tangzhong before mixing it into the dough helps create soft, fluffy buns.
Don’t Skip the Second Proof: The final rise creates soft bakery-style buns with a beautiful shape.
Toast the Buns: Lightly buttering and toasting the buns adds flavor and prevents them from becoming soggy.
Use Homemade Shami Kebabs: Homemade kebabs provide the most authentic street-style flavour, but frozen ones work well for convenience.
Assemble Just Before Serving: Freshly assembled Pakistani Street Style Bun Kebabs have the best combination of crispy, creamy, and fluffy textures.
FAQs
Can I make the buns ahead of time?
Yes. Bake the buns a day ahead and store them in an airtight container until ready to use.
Can I freeze the buns?
Absolutely. Freeze the baked buns for up to 2 months and thaw before reheating.
What can I use instead of shami kebabs?
You can substitute chapli kebabs, chicken patties, or beef patties if preferred.
Can I make these spicy?
Yes. Add green chutney, sliced green chilies, or extra chili flakes for more heat.
What should I serve with Pakistani Street Style Bun Kebabs?
Serve them with fries, masala chips, mint chutney, ketchup, or a chilled glass of lemonade for the ultimate Pakistani street food experience.
