Sheekh Kebabs & Smoked Kebabs

If you are a fan of meat snack and traditional Indian spices you should definitely try the kebabs. The kebab, originated in Persia, has become part of everyday cuisine in many countries around the globe. Kebabs are also very popular with Indians.

A kebab consists of small mouth melting chunks of meat or vegetables threaded on skewers and barbecued. The term kebab finds it origin during the time of Changez Khan whose horse- back riders would kill an animal, clean it, cut it into pieces and thread the pieces over the daggers or swords and cook over open fire.

Kebabs in India are more or less similar in preparations to most other kebabs. They owe the distinct taste to the spices native to the subcontinent. They are usually served as a starter. Here is the double recipe for tasty kebabs.

Ingredients I- Sheekh Kebab

500 g mince meat (lamb, beef or chicken)

1 medium onion- finely chopped

2-3 tsp crushed chilli or 2-3 green chillies-finely chopped

2 cloves garlic- finely chopped

1” piece fresh ginger- peeled and finely chopped

1 tsp garam masala

2 tsp coriander powder

2 tsp cumin powder

½ cup fresh coriander- finely chopped

Salt, black pepper- to taste

Oil for frying

Ingredients II- Smoked Kebab

500 g mince meat (lamb, beef or chicken)

1 medium onion- finely chopped

2-3 tsp crushed chilli or 2-3 green chillies-finely chopped

2 cloves garlic- finely chopped

2 tsp paprika

1 tsp turmeric powder

2 Tbsp tomato puree

2 medium tomatoes- finely diced

Salt, black pepper- to taste

Oil for frying 

1.      Put all the ingredients into a large mixing bowl.

2.      Use your hands to mix the ingredients thoroughly till they are well blended.

3.      Cover the bowl with cling film and put into the refrigerator for 1 hour..

4.      Remove from fridge and divide the mix into equal portions. Take each portion and form it into a small cutlet.

5.      Heat the oil: when the oil is hot shallow fry the cutlets, in low-medium heat, until they turn brown.

6.      Serve hot sprinkled with lemon juice, freshly chopped onion rings, mint yoghurt or mint-coriander chutney. 

Tips

You can also grill your kebabs in traditional way, using metal or bamboo skewers.  To do this, after dividing the mix into equal portions, form a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up. Grill the kebabs - grilling on a coal fire gives them a lovely smoked flavour - basting with cooking oil as required, till the meat is done. Turn as often as required. Grill until nicely browned and cooked through.