Kebab — when we hear this word our taste buds start to tickle and our mind gets diverted towards a delicious piece of meat which is freshly skewered over charcoal and is waiting for us to be eaten. Kebab or ‘kabab’ is a word which is thought to be originated in the Middle East and now has its presence in worldwide culinary dictionaries and menus across the world.
Traditional meat used to make kebab is lamb but now we have numerous variations and options in chicken, prawn, beef and fish. Kebabs are an integral part of any celebration, especially in this region. There is also a never ending debate on the origin of kebabs. Whether it is ‘teka kebob’ or ‘chapli kebob’ from Afghanistan to the popular ‘tangri kebab’ or ‘tikka kebab’ from India to ‘shish kebab’ from Turkey, they all share a common cooking method or theme, open or closed charcoal or wood-fired ovens or barbecues used to cook pieces of meats or vegetables threaded on skewers.
To cook a kebab is like an art you have to feel the meats and cook them nicely. There is a delicate line between a perfectly cooked kebab and a not so well cooked kebab. Chefs around the world continuously work on recipes to ensure they have a better kebab for their guests. The technique can only be mastered after you try it out yourself few times to ensure you have the right judgment for the perfect kebab. Here are a few of my favorite kebabs for you to try and relish with your family and friends.
Taash kebab
It is a signature kebab which is prepared using lamb mince shallow fried on a hot plate. This kebab is shaped like playing cards and is shaped using cutters to make them look attractive.
The shapes which I have created are spades, clubs, diamonds and heart. You can also use other cutters and shape them according to your choice. Also try out this kebab on a skewer and cook on charcoal fire.
Ingredients
Lamb boneless 500gm
Garam masala ¼ tsp
Red chili whole 3 nos
Garlic paste 2 tsp
Onion (paste) 1 no
Eggs 2 nos
White cumin 2 tsp
Salt to taste
Olive oil 2 tbsp
Mint leaves (a few)
Lettuce leaf (as required)
Method
Boil lamb with red chili and salt in adequate moisture on low flame.
Continue till moisture evaporates and mince the lamb, keep aside.
Separate the egg whites and yellow and whisk till fluffy.
Add garam masala, garlic paste, cumin, onion and egg yolk to the lamb mince.
Continue kneading evenly and add egg white in last.
Make spade shape cutlets and shallow fry in olive oil in a nonstick pan.
Serve hot with green salad and mint chutney.
Yellow chilli shrimps
Ingredients
Shrimps 500gm
Yoghurt 4 tbsp
Ginger 1 clove
Garlic 2 cm cube
Lemon juice 5 tsp
Salt to taste
Black pepper to taste
Caraway seeds ½ tsp
Garam masala ¼ tsp
Yellow chilli powder ¼ tsp
Butter 50gm
Method
Peel and devein the shrimps and keep aside.
Cream yoghurt and add chopped ginger, garlic, lemon juice, salt, black pepper powder, caraway seeds, garam masala and yellow chili powder.
Melt butter in a pan and add the prepared marinade in it and cook till the raw smell goes away.
Allow the marinade to cool and add prawns to it and allow to stand for 30 minutes.
Skewer the shrimps and cook over charcoal fire till light golden brown and cooked.
Serve hot with naan and green salad.
BBQ lamb chops
Ingredients
Lamb chops 500gm
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Black cumin powder 1 tsp
Tenderiser 2 tsp
Salt to taste
Lebneh ¼ cup
Sumac ½ tsp
Olive oil for basting
Coriander leaves (a few)
Method
To prepare the marinade combine ginger garlic paste, salt, chilli powder, cumin powder, tenderiser, salt, sumac and lebneh and mix well using whisk.
Rub the prepared marinade on the lamb chops and leave for 3-4 hours in the refrigerator.
Cook on BBQ grill from both sides till half cooked.
Remove and allow the moisture to drip for 5 minutes.
Baste with oil and grill again to cook them completely for another 10- 12 minutes.
Serve hot garnished with green coriander and lemon wedge.
l (Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected])
Taash kebab
