Kebabs are a class of dishes consisting of marinated meat or vegetables cooked over open flames, in ovens, or on skewers. Originating in the Middle East and Central Asia, kebabs spread through South Asia, the Mediterranean, and beyond. The word “kebab” derives from the Arabic kabāb, meaning grilled or roasted meat. Over centuries, regional variations developed based on available ingredients, cooking methods, and cultural preferences.
In Mughlai cuisine, kebabs are often marinated in a mixture of yoghurt, cream, and spices such as garam masala, cumin, and coriander. The slow marination process ensures that the meat absorbs all the flavours, resulting in tender and juicy kebabs. These kebabs are traditionally cooked over open flames, in tandoors, or on charcoal grills, which impart a smoky flavour to the meat. The grilling process is key to the kebab’s characteristic charred exterior and succulent interior.
Cooking Methods
Kebabs are typically grilled, roasted, or pan-fried. Traditional kebabs use charcoal or tandoor ovens to impart a smoky flavour. Some variations are shallow-fried in ghee or oil, particularly those with a soft or minced texture, such as Galouti kebabs.
Types:
- Seekh Kebab: Ground meat (usually lamb or chicken) mixed with spices, moulded onto skewers, and grilled.
- Shami Kebab: Minced meat and chana dal paste, pan-fried as patties. Commonly served in South Asia.
- Galouti Kebab: Finely minced meat spiced and pan-seared, known for its melt-in-mouth texture. Originated in Lucknow.
- Chapli Kebab: A spiced patty from the North-West Frontier region, usually made with coarsely ground meat.
- Tikka Kebab: Boneless chunks of marinated meat grilled on skewers.
- Doner/Kathi/Gyro: Variants that involve slicing meat off a rotating spit, often served in wraps.
- Vegetarian Kebabs: Use ingredients like paneer, soya, vegetables, and legumes, formed into patties or skewered.
Kebabs are not restricted to meat; Indian vegetarian adaptations are popular due to regional dietary habits. Cooking style significantly affects texture—minced kebabs are tender, while cubed meat ones retain chewiness.
Authentic Seekh Kebab Recipe:
Ingredients:
- 500g minced lamb (with some fat)
- 1 tbsp ginger-garlic paste
- 1 medium onion, grated and squeezed dry
- 2 green chillies, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander and mint leaves, chopped
- Skewers
- Ghee or oil for basting
Method:
- Combine all ingredients in a bowl. Mix thoroughly.
- Cover and refrigerate for 1 hour.
- Shape mixture onto skewers, pressing firmly.
- Grill over medium heat or in a preheated oven at 200°C, turning occasionally.
- Baste with ghee during cooking. Cook until browned and cooked through.
Serve hot with flatbread, onion rings, and lemon wedges.
