Kebabs, a culinary delight that has traveled across centuries and continents, hold a special place in the hearts of food enthusiasts worldwide. Originating from the Middle East and Central Asia, kebabs have been embraced and adapted by numerous cultures, each adding their own unique twist. In this blog post, we will explore a variety of kebab recipes, celebrating their rich flavors and versatility.

1. Classic Shish Kebab

Ingredients:

• 500g lamb or beef, cut into cubes
• 2 large onions, grated
• 2 cloves garlic, minced
• 1 cup yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a large bowl, combine the grated onions, minced garlic, yogurt, olive oil, lemon juice, ground cumin, paprika, salt, and pepper.
2. Add the cubed meat to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the grill to medium-high heat.
4. Thread the marinated meat onto skewers, leaving a little space between each piece.
5. Grill the kebabs for about 10-12 minutes, turning occasionally until the meat is cooked to your desired level of doneness.
6. Serve hot with pita bread, salad, and a side of hummus.

2. Chicken Seekh Kebab

Ingredients:

• 500g ground chicken
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger paste
• 1 green chili, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons fresh coriander, chopped
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a large bowl, mix the ground chicken with the finely chopped onion, minced garlic, ginger paste, chopped green chili, garam masala, ground coriander, ground cumin, fresh coriander, salt, and pepper.
2. Take a small amount of the mixture and shape it around a skewer, pressing it to form a sausage-like shape. Repeat with the remaining mixture.
3. Preheat the grill to medium heat.
4. Grill the kebabs for 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
5. Serve with mint chutney and lemon wedges.

3. Vegetarian Paneer Tikka Kebab

Ingredients:

• 400g paneer, cut into cubes
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon chickpea flour (besan)
• Salt and pepper to taste
• Bell peppers and onions, cut into chunks
• Wooden or metal skewers

Instructions:

1. In a bowl, combine the yogurt, ginger-garlic paste, lemon juice, ground turmeric, ground cumin, ground coriander, garam masala, chickpea flour, salt, and pepper.
2. Add the paneer cubes, bell peppers, and onions to the marinade. Toss well to coat. Cover and refrigerate for at least 1 hour.
3. Preheat the grill to medium-high heat.
4. Thread the paneer, bell peppers, and onions alternately onto skewers.
5. Grill the kebabs for about 10-12 minutes, turning occasionally, until the paneer is golden and the vegetables are tender.
6. Serve hot with a side of green chutney and naan.

4. Turkish Adana Kebab

Ingredients:

• 500g ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped
• Wooden or metal skewers

Instructions:

1. In a large bowl, mix the ground lamb with the finely chopped onion, minced garlic, red pepper flakes, ground cumin, paprika, salt, pepper, and chopped parsley.
2. Take a small amount of the mixture and shape it around a skewer, pressing it to form a sausage-like shape. Repeat with the remaining mixture.
3. Preheat the grill to medium-high heat.
4. Grill the kebabs for 10-15 minutes, turning occasionally, until the lamb is cooked through and has a nice char.
5. Serve with flatbread, a side of salad, and yogurt sauce.

Conclusion

Kebabs are a testament to the rich tapestry of flavors and culinary techniques that span cultures and continents. Whether you’re a fan of the classic shish kebab, prefer the spiced chicken seekh kebab, enjoy the vegetarian delight of paneer tikka, or savor the bold flavors of Turkish Adana kebab, there’s a kebab recipe for every palate. Experiment with these recipes, explore new spices, and enjoy the delicious journey that kebabs offer. Happy grilling!

Kebabs, a culinary delight that has traveled across centuries and continents, hold a special place in the hearts of food enthusiasts worldwide. Originating from the Middle East and Central Asia, kebabs have been embraced and adapted by numerous cultures, each adding their own unique twist. In this blog post, we will explore a variety of kebab recipes, celebrating their rich flavors and versatility.

1. Classic Shish Kebab

Ingredients:

• 500g lamb or beef, cut into cubes
• 2 large onions, grated
• 2 cloves garlic, minced
• 1 cup yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a large bowl, combine the grated onions, minced garlic, yogurt, olive oil, lemon juice, ground cumin, paprika, salt, and pepper.
2. Add the cubed meat to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the grill to medium-high heat.
4. Thread the marinated meat onto skewers, leaving a little space between each piece.
5. Grill the kebabs for about 10-12 minutes, turning occasionally until the meat is cooked to your desired level of doneness.
6. Serve hot with pita bread, salad, and a side of hummus.

2. Chicken Seekh Kebab

Ingredients:

• 500g ground chicken
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger paste
• 1 green chili, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons fresh coriander, chopped
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a large bowl, mix the ground chicken with the finely chopped onion, minced garlic, ginger paste, chopped green chili, garam masala, ground coriander, ground cumin, fresh coriander, salt, and pepper.
2. Take a small amount of the mixture and shape it around a skewer, pressing it to form a sausage-like shape. Repeat with the remaining mixture.
3. Preheat the grill to medium heat.
4. Grill the kebabs for 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
5. Serve with mint chutney and lemon wedges.

3. Vegetarian Paneer Tikka Kebab

Ingredients:

• 400g paneer, cut into cubes
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon chickpea flour (besan)
• Salt and pepper to taste
• Bell peppers and onions, cut into chunks
• Wooden or metal skewers

Instructions:

1. In a bowl, combine the yogurt, ginger-garlic paste, lemon juice, ground turmeric, ground cumin, ground coriander, garam masala, chickpea flour, salt, and pepper.
2. Add the paneer cubes, bell peppers, and onions to the marinade. Toss well to coat. Cover and refrigerate for at least 1 hour.
3. Preheat the grill to medium-high heat.
4. Thread the paneer, bell peppers, and onions alternately onto skewers.
5. Grill the kebabs for about 10-12 minutes, turning occasionally, until the paneer is golden and the vegetables are tender.
6. Serve hot with a side of green chutney and naan.

4. Turkish Adana Kebab

Ingredients:

• 500g ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped
• Wooden or metal skewers

Instructions:

1. In a large bowl, mix the ground lamb with the finely chopped onion, minced garlic, red pepper flakes, ground cumin, paprika, salt, pepper, and chopped parsley.
2. Take a small amount of the mixture and shape it around a skewer, pressing it to form a sausage-like shape. Repeat with the remaining mixture.
3. Preheat the grill to medium-high heat.
4. Grill the kebabs for 10-15 minutes, turning occasionally, until the lamb is cooked through and has a nice char.
5. Serve with flatbread, a side of salad, and yogurt sauce.

Conclusion

Kebabs are a testament to the rich tapestry of flavors and culinary techniques that span cultures and continents. Whether you’re a fan of the classic shish kebab, prefer the spiced chicken seekh kebab, enjoy the vegetarian delight of paneer tikka, or savor the bold flavors of Turkish Adana kebab, there’s a kebab recipe for every palate. Experiment with these recipes, explore new spices, and enjoy the delicious journey that kebabs offer. Happy grilling!