14 June is widely observed as World Kebab Day, a delicacy all of us desi people enjoy munching on, with a side of mint sauce and if your taste buds allow some hot chilli sauce too. Since today’s all about the kebab, let us take you on a journey of this delicious dish of various meats.
Kebab derives from a Persian term for the dish that passed into both Arabic (as kabāb) and Turkish (as kebap). Kebabs are thought to have originated among transhumant peoples in Central Asia, whose meat-heavy diet was transformed in an urban context where vegetables were more readily available.
Kebab meat is typically cut away from the bone into bite-size cubes, although kafta (ground meat and nuts with spices, formed into meatballs) is also popular. The meat is usually marinated in olive oil and lemon juice, with various spices added, ranging from mild ones such as garlic to hot peppers and smoked paprika. Typical vegetables include aubergine (eggplant), tomato, potato, and onion. Meat and vegetables are alternated along the length of a skewer and then placed atop a charcoal brazier and grilled. The use of charcoal is an economical adaptation to the wide shortage of fuelwood in the Middle East, and only rarely are kebabs cooked directly on wood there.
Kebabs entered the Indian sub-continent with the Mughal rules, who came in from Turkey and since then, has taken various versions within South Asia itself. Here are some types of Kebabs that desis enjoy.
Chapli Kebab
Chapli Kebab or Chapli Kabab is a Pashtun-style minced kebab, usually made from ground beef, mutton, or chicken with various spices in the shape of a patty. The Chapli Kabab originates from Peshawar in Pakistan
Galauti Kebab
Galouti kebab is prepared with lamb or mutton mince, spice paste, kewra water, rose water, chana dal, brown onion pastes and other ingredients. These melt in mouth kebab is tenderised with raw papaya paste, shaped into a patty, and fried till golden crust is formed on both sides. The melting nature of the kebab gets its name, Galauti, derived from ‘galna’ which means melting in Hindu and Urdu.
Reshmi Kebab
A lot of Mughal influence goes into cooking the Reshmi Kebab. It is more of a creamy form of Kebab and has a distinct white colour, it is usually made of Chicken.
Shami Kebab
Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic, and some salt to taste until completely tender.
Kakori Kebab
Kakori Kebab, a perfect example of royal Mughlai cuisine, is a dish that every kebab lover should savour. The perfect mix of minced meat with a generous addition of spices, onions, ginger, and other aromatic ingredients with a dollop of ghee makes this recipe rich and scrumptious.
Hariyali Kebab
Not to leave the vegetarians out, Hariyali Kebab is usually the vegetarian version (until the non-vegetarians played spoil sport and introduced Chicken hariyali Kebab!), made of potatoes, green peas, spinach, or other green vegetables. Cooked in the same manner as its meaty counterparts, this one can give a person a run for its taste.
Mouth watering yet? Do let us know what your favourite kebab is and share some delicious recipes for our readers too!
