Aaah….Kebabs!!

Kebabs are considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open field fires.

The word ‘kebab’ is said to have found mention in a Turkish script of Kyssa-i Yusuf dating back to as early as 1377, the oldest known source where kebab is referred to as a food item.

The word kebab means ‘to roast’. The term may also be referred to as a ‘meat patty mixed with spices’.

With the passage of time, kebabs have managed to find a very significant place in modern day cuisines across the world. In India itself, we have a variety of kebabs, the most famous of which include Shish Kebab, Reshmi Kebab, etc. Let’s have a look at some of the most popular ones:

Seekh Kebab
A typical Indian preparation and relished all over the world, Seekh Kebab is mainly considered an appetizer or snack. Minced meat is mixed with Indian spices which is later grilled on skewers. The use of a variety of spices is what lends it a rich taste and aroma. 

Reshmi Kebab
A traditional Mughlai appetizer, Reshmi Kebabs are succulent, juicy, silky-textured and delectable. Also known as Malai Kebab, it is usually made of large chunks of chicken that are marinated with yogurt, fresh cream, ground cashews, and almonds. The chicken pieces are then placed on the skewers and grilled for 15 minutes in a preheated oven at 240 degree C.  

Galouti Kebab
Savour it as an appetizer or snack, Galouti Kebab will surely add zing to any event or party. The regal treat is made of finely minced mutton and green papaya that are marinated in finely ground spices. The minced mutton is then mixed in a batter of gram flour, egg, and green chilies and then fried in oil.  The use of exotic spices and pure ghee lends it a marvelous taste and aroma.
Galouti Kebab is an integral part of Awadhi cuisine and is made in the Nawabi style. It was served for the first time to the Nawab of Lucknow who due to his weak teeth wanted to relish a kebab that is soft and melts into his mouth!

Shish Kebab
Shish Kebab is a popular preparation in Middle Eastern and Awadhi cuisine. The exotic appetizer is made of cubes of lamb marinated with lemon juice, bell peppers, olive oil, cumin, black pepper, and ginger. To prepare it, preheat the grill and cook the lamb pieces on a skewer over a tandoor oven. 

Tunday Kebab
Tunday Kebab is a lip-smacking dish that is mainly used as a starter or appetizer. Generally, buffalo meat and different kinds of spices are used to prepare it. The delicacy makes use of plain yogurt, garam masala, grated ginger, crushed garlic, garam masala, cloves, cardamom, small onions, melted ghee, dried mint, vinegar, sugar and lime to mention a few. 

Shami Kebab
Shami Kebab had its origin in the royal kitchens of the Mughals. Besides the Indian subcontinent, it is also popular in neighboring countries like Pakistan. It is made of finely minced mutton and other ingredients such as green chili, red chili, black peppercorns, cumin seeds, cloves, cinnamon, coriander, and black peppercorn.

Hariyali Kebab
This famous starter is made with boneless chicken cubes or chunks infused with an aromatic green paste of coriander, mint, and other exotic spices. Vegans could replace chicken with paneer.

Pick up all your ingredients from your nearest Magsons store for an appetising Kebab Day!

_{Adapted from www.theurbantandoor.com}