Food historians generally attribute the origin of kebabs to ancient Middle Eastern cooks. In a land where fuel was scarce, this was a very efficient way to cook meat. Small pieces of meat (smaller the cut, faster they cook) threaded on skewers would have required very little fire. The recipes and combinations are endless.
"Kebab. A dish consisting basically of small pieces of meat threaded on to skewers and grilled or roasted. It originated in Turkey and eventually spread to the Balkans and the Middle East. The name is a shortened form of the Turkish sis kebab, sis meaning skewer and kebab meaning roast meat."
---Larousse Gastronomique,
From a central Asian soldier’s campfire to a Mughal emperor’s feast…… the kebab has traveled a long way to find in India. Babur’s Persian cooks first introduced kebab to India. The word ‘Kebab’ is a combination of the Persian word “Kum” meaning little and “abb” or water indicating the method of its preparation.
"Kebab. Roasting marinated meat on spit while basting with fat is described both in Sanskrit and Tamil literature...the kabab has a distinct identity as a dainty from the Middle East which is particularly favoured by the Muslims in India...Ibn Battuta records chicken kaba being served by royal houses during the Sultanate period. Even common folk at kabab and paratas for breakfast, and in Mugal India a few centuries later it was still naan and kabab."
---A Historical Dictionary of Indian Food, K. T. Achaya [Oxford University Press:Delhi] 1998 (p. 115)
Kebab, a tantalizing invention to the gastronomy is a wonderful starter and many occasions accompanied with drinks make our dinner really sinful. Next time, you host a cocktail party, it must include Kebabs in the menu. You can make it live- the meaty aroma of the kebab will seduce the appetite of your guests. There are n number of kebab recipes available in the recipe book, try any of them you like. Master chef‘s favorite is
"Kebab. A dish consisting basically of small pieces of meat threaded on to skewers and grilled or roasted. It originated in Turkey and eventually spread to the Balkans and the Middle East. The name is a shortened form of the Turkish sis kebab, sis meaning skewer and kebab meaning roast meat."
---Larousse Gastronomique,
From a central Asian soldier’s campfire to a Mughal emperor’s feast…… the kebab has traveled a long way to find in India. Babur’s Persian cooks first introduced kebab to India. The word ‘Kebab’ is a combination of the Persian word “Kum” meaning little and “abb” or water indicating the method of its preparation.
"Kebab. Roasting marinated meat on spit while basting with fat is described both in Sanskrit and Tamil literature...the kabab has a distinct identity as a dainty from the Middle East which is particularly favoured by the Muslims in India...Ibn Battuta records chicken kaba being served by royal houses during the Sultanate period. Even common folk at kabab and paratas for breakfast, and in Mugal India a few centuries later it was still naan and kabab."
---A Historical Dictionary of Indian Food, K. T. Achaya [Oxford University Press:Delhi] 1998 (p. 115)
Kebab, a tantalizing invention to the gastronomy is a wonderful starter and many occasions accompanied with drinks make our dinner really sinful. Next time, you host a cocktail party, it must include Kebabs in the menu. You can make it live- the meaty aroma of the kebab will seduce the appetite of your guests. There are n number of kebab recipes available in the recipe book, try any of them you like. Master chef‘s favorite is
Seekh Kebab
Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven.
Ingredients----------------Qty
Lamb Mince------450sgm
Onions ( Chopped)-------------2nos
Garlic Cloves (Chopped)---------5nos
Ginger ( Chopped)----------1.5cm
Fresh Coriander Sprigs ( Chopped) -----2- 4 nos
Dry Masala
2 pieces of cardamoms (small, green, ground), 1 piece of black cardamom (ground), ½ a tsp of red chili powder,1/2 tbs of salt (to taste), ½ tbs of garam masala, ½ tbs of cumin seeds and one tbs of dry coriander.
Methods
Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill your kebabs under a hot grill. Cook on all sides until brown.
Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chilies and coriander and wedge of lemon.
Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven.
Ingredients----------------Qty
Lamb Mince------450sgm
Onions ( Chopped)-------------2nos
Garlic Cloves (Chopped)---------5nos
Ginger ( Chopped)----------1.5cm
Fresh Coriander Sprigs ( Chopped) -----2- 4 nos
Dry Masala
2 pieces of cardamoms (small, green, ground), 1 piece of black cardamom (ground), ½ a tsp of red chili powder,1/2 tbs of salt (to taste), ½ tbs of garam masala, ½ tbs of cumin seeds and one tbs of dry coriander.
Methods
Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill your kebabs under a hot grill. Cook on all sides until brown.
Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chilies and coriander and wedge of lemon.
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