Kebabs (Kabab) recipe | Easy Step by Step Kebab Recipe

 

Kebab—the word itself is enough to make one's mouth watery. People who have eaten kebabs can relate to what I've said. I can eat kebab with everything, be it dal chawal, roti, or with pav, or just simply like that. 

The Persian term kabab, which means to fry or roast, is the root of the English word kebab. Indeed, it comes from the Middle East, and the Mughals and Arabs have left us with yet another great recipe. 

Our Indian kebab is definitely more delicious than any other kebab in the world. The flavour of our spices and adequate amount makes the overall dish enchanted, especially with green chutney. It's heavenly. I will explain the detailed step-by-step method of making perfect kebabs. 

Kebabs are perfect for get-togethers or weekend barbecues, making relatives, family, and friends have a memorable time with each other. I love to experiment with kebabs, and this time this specific recipe is the best of all my kebab recipes. 

Hence, I would love to share my recipe, which gave me a lot of appreciation from my loved ones, and I am damn sure that you will surely love this too. 

First I will explain the process of making the perfect kebab recipe; for that, the ingredients list is given below. 

INGREDIENTS:

500 g minced lamb meat

2 tsp coriander powder 

1 tsp cumin powder 

1 tsp garam masala powder 

1 Lemon 

1 chopped onion

2 tsp ginger garlic paste

1 1/2 tsp green chilli paste

1 tsp black pepper powder

6 tsp gram flour

2 tsp red chilli powder {Kashmiri Lal Mirch}

1 tsp turmeric powder 

Handful chopped coriander 

1 Egg

2 tsp Salt

CLEANING PROCESS:

Clean the minced meat with water with the help of a colander twice or thrice. Once done, press it gently in order to remove excess water from the meat. Let it keep in a strainer for 10 minutes in order to drain the excess water, as the less water, the better the kebabs will be. 

Once we have gone through the cleaning process, we will step ahead to the marinating process. 

MARINATION PROCESS:

This process is the most crucial process of your entire recipe; if this is not proper or done in a hassle, the entire flavour or taste of the recipe will be lost, so if you want to have a delicious recipe, make sure to not do it in a hurry. 

The marination process brings the real taste in the kebab; it's like a pillar of an entire building. It has to be perfect in every possible way. 

So marination will be better if you keep it as long as possible. A minimum of 2 hours of marination is required in order to tenderise the meat and diffuse the flavour of spices in the meat. However, if you have already made up your mind that you have to try this recipe, it's better you marinate the meat in the night and fry it the next day. 

Overnight marination makes the kebabs magical!

So we have now discussed the importance of marination; now we will go for the marination process. 

Take the minced meat, add ginger-garlic paste, green chilli paste, powdered spices, gram flour, and salt to the meat, mix it with the hands properly, and add chopped onions, coriander, lemon, and egg into the meat. 

The more time you invest in mixing the meat, the better, as the entire spice will infuse into the meat evenly.

Once we have marinated the meat, keep it in refrigeration, and all we have to do is to rest!!

Let the flavours do their work overnight. 

FRYING PROCESS:

After refrigeration, take out at least 10 minutes before frying, as we have to make small tikkis or any desired shape you want your kebab to be!

Meanwhile, we can keep a pan with oil in a stove under medium flame in order to get the oil hot, and by the time we can make tikkis

P.S. Always preheat the oil before cooking; if not done, it may absorb excess oil and become greasy.

Once making kebab tikkis is over, we can fry them under medium flame for 3 minutes on each side. 

Don't fry the kebabs in a hurry, as it leads to them being undercooked from the inside. 

We have to keep frying kebabs for 3-4 minutes on each side under medium flame for even cooking.

RELATED QUESTIONS:

1. What type of meat is best for kebabs? 

The shoulder and leg part of the lamb is the best meat to make the kebab, as we require rich flavour and tender texture. 

2. How long should I marinate the meat for kebabs?

You should aim to marinate meat for kebabs for at least 30 minutes to a few hours for good flavour, and keeping it overnight enhances flavour and tenderises the meat. It will also help to take less time in frying the kebabs. 

3. Why is it important to chill the meat mixture before shaping kebabs?

It helps to retain the shape of the kebabs during cooking, and the fat present in the meat becomes chilled, which helps to maintain moisture in the dish and helps to make the kebab juicier.

NUTRITIONAL BREAKDOWN (per serving of 100 grams of kebab):

Calories: Approximately 250-300 kcal

Protein: 20-25 grams

Fat: 15-20 grams

Saturated Fat: 5-8 grams

Carbohydrates: 5-10 grams

Dietary Fibre: 1-2 grams

Sugars: 1-2 grams

Cholesterol: Approximately 70-90 mg

Sodium: 250-400 mg

Hence, kebabs are a globally favourite, known for their juicy and flavourful texture and holding a dear place in Indian culture. It has been evolved by a unique blend of Indian spices that enhances its taste by tenfold.

You can eat it anywhere and anytime; as you can see during Ramadan in Muslim areas, you will find at least one or two shops of kebabs, as it's in great demand. 

It's best to serve with mint pudina chutney, which just adds more stars to this dish.

You will surely love my green chutney recipe I am going to post that soon  too with my style of kebab recipes too. 

You can also consider adding a variety of pickles, raita, or even fresh salads, which can help balance the rich flavours of the meat.

You may also like Mutton Curry Recipe

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