Kebabs can be of different types and each kebab can vary in taste, cooking method, and ingredients. Here are some popular types of kebabs and the recipe for each in detail:
1. Shik Kebab
Materials:
- Beef (minced) – 500 grams
- Onion – 1 cup (chopped)
- Garlic paste – 1 tablespoon
- Ginger paste – 1 tablespoon
- Cumin powder – 1 tsp
- Coriander powder – 1 teaspoon
- Garam masala powder – 1/2 tsp
- Salt – to taste
- Chilli powder – 1 tsp
- Coriander leaves – 2 tbsp (chopped)
- Oil – 2 tbsp
Cooking method:
1. First mix all the spices well with the minced meat.
2. Let the mixture sit for a while so that the spices are well absorbed into the meat.
3. Then apply the meat mixture well on the skewer or iron rod.
4. Grill or grill the kebabs until golden brown. Brush the oil occasionally to prevent the kebabs from drying out.
5. Remove from the oven and serve with desired sauce or chutney.
2. Hara bhara kebab
Materials:
- Spinach – 1 cup (boiled and chopped)
- Beans – 1/2 cup (boiled)
- Potatoes – 2 (boiled and mashed)
- Cheese – 50 grams (grated)
- Coriander leaves – 2 tbsp (chopped)
- Chilli – 2 (crushed)
- Cumin powder – 1/2 tsp
- Chaat masala – 1 teaspoon
- Salt – to taste
- Bread Crumb – as required
- Oil – for frying
Cooking method:
1. Mix the vegetables and cheese together well.
2. Mix salt, chaat masala, cumin powder and green chillies in the mixture and make balls.
3. Roll the balls in bread crumbs.
4. Fry the balls in hot oil until golden brown.
5. Serve hot with chutney or sauce.
3. Chop Kebab
Materials:
- Beef – 500 grams (shredded)
- Onion – 1 cup (chopped)
- Garlic paste – 1 tablespoon
- Ginger paste – 1 tablespoon
- Coriander powder – 1 teaspoon
- Garam masala powder – 1/2 tsp
- Chilli – 2 (crushed)
- Salt – to taste
- Egg – 1 (beaten)
- Bread Crumb – as required
- Oil – for frying
Cooking method:
1. First mix the minced meat, onion, garlic, ginger, coriander powder, garam masala, salt and green chillies.
2. Leave the mixture for sometime.
3. Make small balls from the meat mixture and dip in egg and roll in bread crumbs.
4. Fry the kebabs in hot oil until golden brown.
5. Serve with sauce or chutney.
4. Mughlai Kebab
Materials:
- Chicken meat (cubed) – 500 gms
- Curd – 1 cup
- Garlic paste – 1 tablespoon
- Ginger paste – 1 tablespoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Lemon juice – 2 tbsp
- Salt – to taste
- Keshar – 1/2 tsp (1 tbsp soaked in hot milk)
- Oil – 2 tbsp
Cooking method:
1. First mix the chicken meat with curd, garlic, ginger, coriander powder, cumin powder, garam masala, lemon juice and salt and marinate it for 2 hours.
2. Marinate the marinated meat pieces.
3. Grill in tandoor or oven till golden brown.
4. Brush the saffron milk over the kebabs and serve.
5. Reshmi Kebab
Materials:
- Chicken meat (cubed) – 500 gms
- Cream – 1/2 cup
- Onion batter – 2 tbsp
- Ginger paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Chilli paste – 1 tsp
- Coriander powder – 1 teaspoon
- Cumin powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Lemon juice – 2 tbsp
- Salt – to taste
- Oil – 2 tbsp
Cooking method:
1. Marinate the chicken with cream, onion paste, ginger paste, garlic paste, green chilli paste, coriander powder, cumin powder, garam masala, lemon juice and salt for 2 hours.
2. Marinate the marinated meat pieces.
3. Grill in tandoor or oven till golden brown.
4. Brush with oil and bake for a while more and serve.
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