Kababs are chunks of spiced meat skewered on a stick and generally cooked over open flame. There are various versions – some are just meat cubes while some are minced meat made into sausages, yet others are stuffed. They are juicy but with no gravy/coating and usually served with accompanying dips or chutneys. They are part of the first course/starters.
From the Land of Sheikhs
Kababs are without doubt a middle eastern fare. It originates from the Arab regions for whom they are an everyday delicacy. From there, the dish crept into the cuisine of North India and we have happily adopted and adapted it as one of our own. The recipe below is my own, a further adaptation or variation of the infamous kabab.
Ingredients:
Chicken – 200 gms., boneless
Curd – 2 tbsp.
Ginger garlic paste – 2 tsp.
Red chilli powder – 2 tsp.
Turmeric powder – 1 tsp.
Garam masala – 1 tsp.
Coriander powder – 1.5 tsp.
Cumin powder – 1.5 tsp.
Salt – to taste
Oil – as required
Method:
- Cut the boneless chicken into cubes. Pierce with a fork. This helps for the marinade to seep into the meat well.
- Add the curd, ginger garlic paste and all the dry spices. Mix well. Set aside to marinade for atleast 2 hours.
- Cooking on Gas burner: Grease the wooden sticks to be used as skewers with oil. Now, skewere the marinaded chicken pieces onto the sticks. Brush oil over the chicken.
- Now, set the loaded sticks on a lightly oiled frying pan. Cover the pan and cook for about 20 minutes. Occasionally rotate the sticks so that all sides are cooked equally.
- Cooking in an OTG: Grease the rotisserie stick with oil and load the marinaded chicken pieces onto the stick.
- Now, set the option to rotisserie on the OTG and cook at 180°C for 20-25 minutes or until cooked.
- Serve hot with coriander chutney, onion slices and garnished with chaat masala.
Tip: You can add fresh cream or coriander leave paste or malai or cheese to the marinade for varied flavored kababs. Onion and/or capsicum chunks can be added alternately with the chicken pieces. Adds a different dimension to the taste.
This is a great party dish which can be served up as a starter and will be enjoyed by one and all, guaranteed!
This post was written for Blogchatter A2Z challenge; Day 11 – Letter “K”.
Kebabs are little clouds of love, chickenified. I have no doubts as to why this was one of the choicest foods of the Maharajahs of old and why this is indeed one of our latest dishes to start taking over the food scene all over the world! Anyway, thank you for a pretty easy kebab recipe.
Fun fact, the Arabic work “Arbab” means boss and I am pretty sure whoever first made kebab was calling it the “arbab of foods”, but probably with a full mouth and it ended up sounding like “kerbab” and that just stuck… not complaining!
That is a super fun fact indeed😆 I like it.
Thanks for the comment😃
What i love about your recipes are the simple ingredients that we use at home and can be readily available. Would love to try these
Deepika Sharma