“Kebab” or “Kabab” is originally a variety of Irani meat (Mainly Lamb) dishes. As time passed Kebab got a dignified space in the cuisinesof Middle East, Turkey, South Asia and presently Worldwide. In English Kebab generally refers to the “Shish Kebab” served on the skewer. In the Middle East, however, Kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for Kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travelers, the Kebab has become part of everyday cuisine in many countries around the globe.
The origin of Kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult while urban economies made it easy to obtain small cuts of meat at a butcher’s shop. According to Ibn Battuta, a Moroccan traveler, in India, Kebab was served in the royal houses during the Delhi Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast with naan. The dish has been native to the Near East and ancient Greece since antiquity. Even it is heard that when Alexander met King Porus, he offered him some Indian delicacies similar to Kebab. But officially Kebabs came to India in Mughal era and then slowly the same was Indianized.
This delicious kebab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. Serve it with a Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).
- 1 kg boneless chicken cut into 2″ cubes
- 1/2 cup almonds
- 1 cup Fresh Coriander leaves
- 2 large onions chopped
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- Salt to taste
- Juice of 1 lemon
- 1/2 cup fresh yogurt (fresh, unsweetened and should not be sour)
- Butter or vegetable/ canola/ sunflower cooking oil for grilling kababs
- Soak the almonds in hot water for 10 minutes so that the skins loosen. Now press each one between your thumb and index finger so that the skin splits and can be removed. Do this for all the almonds.
- Mix the almonds, coriander, onion, ginger and garlic paste and grind it to form a smooth paste. Add salt to taste, the Lemon Juice and mix well.
- Pour this paste and the yogurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.
- Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
- When the chicken is cooked, remove from the skewers and serve with Mint Coriander Chutney which is generally people do But recently I learned sweet tangy Raddish chutney , nice salad ( Indian kachumber ) and hot naans …
If you have the Sigdi ( Indian Grill coal or wood fired , then thats best smoky one … keep low flames and cook for just around 10-15 minutes , the moment Chicken looses its own fat … take it away from the flame …