6 Delicious And Easy Kabab Recipes
Kabab is a dish that generally belongs to Middle East Cuisines. A variety of kabab is popular worldwide.
Kabab is a dish that generally belongs to Middle East Cuisines. Kabab are generally originated in Turkey. A variety of kabab is popular worldwide. Kabab mainly belongs to the main course of cuisine but gradually it has shifted to the starter of any food cuisine. The main ingredient needed to make kabab is meat. Nowadays we make many vegetables or fruits kabab also. Kababs are generally cooked on a skewer over a fire but nowadays kababs are also cooked in a pan. Here we use kababs as snacks at many parties in India. We serve kababs with a glass of appetizers and green chutney. A variety of easy kabab recipes are found. These kabab recipes can be easily made at our home.
Here we provide 6 kabab recipes that you must definitely try at your home if you are having a dinner party.
SEEKH KABAB
These Seekh Kababs are a type of kababs mainly originating from South Asia. This kabab is made with ground meat of lamb or goat and spiced up with many ingredients. This kabab is generally cooked on a charcoal fire. Generally, Seekh means sword and kabab means to roast. So the meat is rounded up in skewers and kept to be roasted in a charcoal fire. The kabab items are mainly famous in the Muslim Community.
SEEKH KABAB
Equipment
- skewers
Ingredients
- 2 cup mutton keema
- 1 tablespoon vinegar
- 1 tablespoon fenugreek leaves
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon salt
- 1 tablespoon black pepper powder
- 1 tablespoon garam masala powder
- 1 tablespoon green chili paste
- 2 tablespoon lemon juice
- few coriander leaves chopped
- 1 tablespoon chat masala powder
- oil
Instructions
- All we need to do at first is take a bowl and add the mutton then add the vinegar and the fenugreek seeds.
- Next add the ginger paste, garlic paste, salt, black pepper powder, coriander leaves, and green chilies. Mix them nicely.
- Next, keep the mixture in the refrigerator for about 6 hours for marination.
- After 6 hours we need to shape the mixture of the meat in round tubes along the skewers and put them over the grill to be cooked.
- We have to brush them with oil after intervals of every 2 minutes.
- When all the sides are cooked nicely carefully push out the kababs with the help of a cloth.
- Serve the kababs on a plate and garnish them with chat masala and some slices of onion.
Notes
- If you do not like mutton then you can make this kabab with chicken.Â
CHICKEN KABAB
Chicken kabab is a simple recipe made by marinating the chicken with spices and then putting them in the skewers and then roasting them on the grill. You can use yogurt in this recipe. This is a perfect recipe for a starter. You can also enjoy this recipe at your home during snack time with your family.
CHICKEN KABAB
Equipment
- skewers
Ingredients
- 2 cups boneless chicken cubed
- 2 tablespoon yogurt
- 2 tablespoon oil
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon onion paste
- 1 tablespoon salt
Instructions
- All we need to do at first is take a bowl and add the chicken, yogurt, salt, lemon juice, garam masala, ginger paste, garlic paste, onions, and red chili powder one by one.
- Mix them properly.
- Keep the mixture in the refrigerator for about 5 hours for marination.
- After 5 hours take the skewers and line the chicken one by one.
- Next, put the skewers on a grill tray and let them grill for about 15 minutes.
- Brush oil while they are on a grill tray.
- Our yummy chicken kabab is ready to serve.
Notes
- While serving sprinkle some chat masala from the top and also some masala onions.
RESHMI KABAB
This is a chicken kabab mainly famous in India and Pakistan. This recipe has a Mughal influence and contains lots of creams. This recipe is associated with North Indian Cuisine. The chicken pieces are marinated with spices and cream and then grilled in tandoor. The recipe s too juicy from the inside and too delicious. You can have this recipe as a starter at any party or can be cooked easily;y at home and enjoyed in small family gatherings.
RESHMI KABAB
Equipment
- skewers
Ingredients
- 200 grams boneless chicken
- 2 tablespoon cream
- 2 tablespoon yogurt
- 4 tablespoon lime juice
- 1 tablespoon black pepper powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- few coriander leaves
- 1 tablespoon salt
- 1 tablespoon oil
- 2 tablespoon cornstarch
- 2 tablespoon cheese
- 1 tablespoon butter
Instructions
- All we need to do at first is take a bowl and add the cornstarch, cream, yogurt, cheese, lime juice, salt, oil, ginger paste, garlic paste, black pepper powder, and the coriander leaves one by one.
- Mix them well.
- Let the mixture be a little thick.
- Now put this mixture over the chicken and mix them well.
- Cover the bowl and keep it in the refrigerator for about 5 hours for marination.
- After 5 hours take a tray place the mixture and let them grill for about 15 minutes.
- Remove the kababs from the skewers and brush butter over them.
- Our Reshmi kabab is ready to serve. We can serve them with mint chutney.
Notes
- Sprinkle some chat masala over the kababs and then serve them hot with onions.Â
HARYALI KABAB
This kabab is also popularly known as green chicken kabab. This recipe is just juice, spicy, and delicious. You can serve this recipe as a starter on any occasion. The chicken pieces are marinated in curd and many green herbs. No food color is used in this recipe for the green color of the kabab.
HARYALI KABAB
Equipment
- skewers
Ingredients
- 2 cups boneless chicken
- 1 tablespoon oil
- 2 tablespoon yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon green chili chopped
- 2 tablespoon cilantro
- 2 tablespoon mint leaves chopped
- 1 tablespoon lime juice
- 1 tablespoon red chili powder
- 1 tablespoon garam masala powder
- 1 tablespoon coriander powder
- 1 tabespoon salt
Instructions
- All we need to do at first is take the chicken and rub them with lemon juice, salt, and chili powder and keep them aside for marination.
- Now add the ginger, garlic, coriander, and mint leaves to a blender and blends them nicely.
- Now take another bowl add the yogurt and the blended paste mix them nicely.
- Now add the chicken to it and add the garam masala and the coriander powder.
- Mix them nicely and coat the chicken very well with the mixture.
- Now keep the chicken in the refrigerator for about 2 hours.
- After 2 hours brush oil on the skewers and add the chicken cubes to the skewers and then again brush oil in the chicken cubes.
- Let them grill for 15 minutes till the chicken is cooked. Our kabab is ready to serve.
GALOUTI KABAB
This kabab is mainly invented by the Nawabs of Lucknow. Galouti means soft. The taste of these kababs is just too delicious. Mutton keema is marinated with lots of spices and then fried in a pan.
GALOUTI KABAB
Ingredients
- 200 grams mutton keema
- 1 cup raw papaya chopped
- 1 tablespoon salt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoon poppy seeds
- 1 tablespoon black pepper powder
- 2 tablespoon coconut grated
- 1 tablespoon red chili powder
- 1 tablespoon salt
- 1 nutmeg grated
- 1 cup onions chopped finely
- half cup coriander leaves chopped
- 1 tablespoon green chili chopped
- 2 tablespoon gram flour
- 1 egg
- 1 tablespoon lemon juice
- 2 tablespoon ghee
Instructions
- All we need to do at first is take all the ingredients into a bowl and mix them together.
- Mix all the ingredients very nicely and Knead the mixture in form of a dough.
- Next, we have to give the dough the shape of kababs and then keep them in the refrigerator for about 2 hours.
- Next, we have to heat ghee in a pan and add the kababs to let them fry.
- When both sides are fried nicely. Our kabab is ready to serve.
SHAMI KABAB
This is a local variety of kabab that originated from the Indian Subcontinent. This is a popular dish in Bangladesi cuisine. This recipe is also famous among the Indians. This kabab is made of spices, and chicken and sauteed with chana dal. This recipe can be served as a starter.
SHAMI KABAB
Ingredients
- 200 grams chicken boneless
- half cup chana dal
- 1 teaspoon cumin seeds
- 1 tablespoon black pepper powder
- 1 teaspoon coriander seeds
- 1 teaspoon ajwain
- 2 red chili
- 1 tablespoon salt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- few coriander leaves chopped
- few mint leaves chopped
- 2 green chili chopped
- 1 egg
Instructions
- All we need to do at first is soak the chana dal in water for about 1 hour.
- Next, we have to heat a pressure cooker and add oil, cumin seeds, cloves, black peppercorns, red chili coriander seeds, cinnamon, and chili flakes one by one.
- Stir them nicely.
- Next, add the chana dal in it and mix them again.
- Now add the chicken and salt into the cooker and stir them nicely.
- Add 2 cups of water to it and let them simmer.
- Cook until the chicken gets soft.
- After that take all mixture into a blender and blend them into a thick paste.
- Next, take the paste into a bowl and add the ginger paste and garlic paste in it and mix firmly.
- At last, break the egg and mix it.
- Our mixture for making the kabab is ready.
- Now we have to make small balls out of the mixture and press them between our palms to give them the shape of a kabab.
- Next heat oil in a pan and let the kababs fry very nicely. Our delicious Shami kabab is ready to serve.
Notes
- Mutton can also be used to make this recipe.
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