Hey foodies n friends..So you all had a great weekend? Here we had excellent climate..sunny yet not too hot n we had a great time enjoying the glittering waterfronts..sun n sand..This kinda cool summer is fun..:)
Today I’ll tell you about Kebab’s/Kabab’s..A long time back,I mean not soo long..during my school-college days..the only thing I’ve heard about Kebab’s was the saying “Kabab mein haddi..”..:D..(bone in a kabab)..n so my knowledge about it was confined to the fact that its some kind of boneless meaty preparation..may be like cutlets/croquettes..Now ,I was n still am a sucker for these cutlets..croquettes..rolls n such..I just love the crispy outer coating with a bite of flavorful stuffing inside..But dunno why, until recently I never ventured into the Kebab area..Once in a restaurant we ordered Boti Kebab ..I was expecting a croquette shaped thing when suddenly the guy brought in a big sizzling “shee..shoo..shee..” sounding kadai with juicy red meat pieces n immensely delicious tangy grilled onions along with it..It was awesome n so I got that there are kebab’s other than croquette style as well..:P..n couple of weeks before I got myself to try this Sheekh Kebab which came out really nice..Sorry for the not-so-good pics as I was almost on the verge of going mad with hunger..:D
Now for those who are not familiar with this name n dish,wiki says.. the word kebab is Arabic n means fried meat ,not grilled meat..and is associated mainly with Persian,Turkish cuisines etc..Kebab was used frequently in Turkish books of that time to refer to meatballs made of ground or pounded chicken or lamb.Ibn Battuta records that kebab was served in the royal houses of India since at least the Sultanate period, and even commoners would enjoy it for breakfast with Naan.It was a main item in Mughal cuisines as well..There are so many different varities like Chicken Tikka Kebab(I have posted the method to make Tikka Kebab’s in the pizza post),Tandoor Kebab,Kalmi Kebab,Kathi kebab,Shish Kebab,Malai Reshmi ,Sheekh,Boti..etc.
I want to try all of them n hope to do that one by one..This one is Sheekh kebab,simple yet flavorful n I bet an excellent starter to stump out your guests..Minced/Ground meat is mixed with herbs n spices n rolled n grilled/baked..Truly authentic n royal starter..!
I have referred many sites like Showmethecurry n taken some tips from all of them..Usually they use store bought minced meat for this..I have used chicken here n somehow I don't like the taste of minced meat in stores..always feel like they have added some preservatives or something..So,I have cooked my chicken n then minced it.That way the Kebab will be more flavorful as the ground meat in itself have some spices n flavor.Also I haven’t heard of a veggie version as kebab can be related only to meat.But I strongly feel it would taste equally awesome with veggies..carrot..peas..potatoes etc..:)
To get almost 8-10 yummy Kebab’s:
We need 1 lbs of minced chicken/lamb/beef..I cooked 1 lbs chicken with lil turmeric powder,1 tsp pepper powder,1 tsp chilli powder,1/2 tsp garam masala n salt.Don’t overcook.Reserve the stock n just give it few pulses in your processor/mixer.You’ll get flavorful minced cooked meat.
To this ground meat add :
1 cup of fried onions(you can add plain minced onions,but fried onions tastes awesome.You can either prepare it or get the store bought ones for an easy life)
2 Tbsp fresh ginger n garlic paste.
1-2 Tbsp of finely chopped green chillies
Roast on low heat till aromatic:
1- 1.5 Tbsp coriander powder
1.5 tsp chilli powder
1 tsp coarsely ground pepper corns
1 tsp fresh roasted n ground garam masala
1/2 tsp cumin powder
and add it to the meat.You can either do it this way or freshly make the spice mix by roasting chilli,coriander seeds,pepper etc n then grinding it.I keep a small pan on low heat n roast my spice powders kept in sirtight spice box,n use it for such purposes.
1 tsp amchur powder
for tanginess.If you don’t have it ,add more lime juice.
Pop in lots of minced mint n cilantro(a handful) n sprinkle some Kasuri Methi.
Sprinkle 2 tsps of lime juice for that extra tangy kick(adjust according to the amount of amchur) n add lil salt if needed.
Mix everything well n refrigerate for an hour or more.
Before preparing add to this mix ,half of a beaten egg for extra binding n mix really well.Now it should be in a thick consistency n you should be able to shape it to desirable shapes.If you have added more lime juice or have not drained the chicken well it’d be a mess n if so you can pop in some bread crumbs for added consistency.
Now roll small amounts of this mix in your palms to flat oval or long roll shapes n keep aside.
Skewer it n grill it oiled grill pan’s/Sauté pans or if you have large number of it,then bake it in oiled baking sheets at 450 F for 5-7 mins each side.(I used the latter method n baked it.As my chicken was already cooked it didn't take much time for that brown crust to form n the inner portion to cook.But if you are using raw minced chicken it may take a lil more long..mebe start at 400 F for first 10 mins n then broil both sides for 5 more mins.Even though I baked it,I didn’t quite like the dry texture,so I again browned it an oiled pan for few more minutes.).If you are using raw minced chicken n cooking it in pan,take care to cook it properly starting at a low heat n after the interiors are cooked increase heat n brown it.
Serve hot with grilled onions/lime wedges/hot sauces..!
Verdict: So much flavorful n aromatic.The fresh roasted spices n herbs are the key to taste of this starter.So don’t skip it.Also I feel cooked minced chicken is the best for this,as the chicken gets that extra flavor by cooking it with spices,n even if the mixing or cooking don’t go really well ,no portion of the meat would be bland or uncooked at any cost…With each bite, you can really feel the burst of flavors.Serve hot n this is one of the best starters you could ever serve..!:)
Wishing you all a happy week ahead..:)