Head to the northern Indian city of Lucknow, where the skewering and grilling tradition is particularly strong. It may come as a surprise that India — a country known for its vegetarian cuisine — has a veritably diverse meat kebab offering. This melt-in-your-mouth delicacy is said to have been created for the Nawab Wajid Ali Shah, the last Nawab of Awadh, who — in his toothless old age — could no longer chew normal kebabs yet his passion for them raged on.
Thus, the royal kitchens developed a succulent and flavoursome recipe using finely ground lamb, mutton or goat with raw papaya and an array of spices, all moulded into patties and then pan-fried. Kebabs in India tend to be aromatic and crispy-on-the-outside, smooth-on-the-inside.
Another patty-style Indian kebab is the shami, which is believed to have been introduced from abroad during the Mughal era. This aromatic dish contains minced lamb mixed with chana dal split chickpeas , coriander and eggs, before being grilled or deep-fried to create a crispy-on-the-outside, smooth-on-the-inside snack.
India also lays claim to the seekh kebab, where minced meat with coriander, cinnamon and turmeric is wrapped around a skewer, cooked in a tandoor until tender and served up on a bed of chutney, onions and buttery roti. Treat yourself to a stay worthy of the kebab-loving Nawab himself, at the Taj Mahal , Lucknow. Satay is Indonesia's answer to the kebab, with a distinctively sweet peanut dipping sauce. In Indonesia and much of southeast Asia , skewered, grilled meat is known as satay.
While recipes vary depending on the region, you can count on the slices of seasoned, marinated chicken or beef or lamb being cooked over a smouldering charcoal grill, before threaded along a thin bamboo skewer. While the dipping sauces are all peanut-based, they do vary; some are delicately flavoured with lemongrass and others emphasise other spices.
Just be aware that if you opt for a spicier version, you may need an accompanying, cooling cucumber and yoghurt sauce. Preparing a kebab in Turkey involves roasting lean chicken or lamb on a rotating spit. Almost every Turkish region has its own incarnation, often with identical ingredients but completely different cooking methods. Another is the 'adana' from Biricik in Southern Turkey , with chili-spiced minced lamb moulded around a skewer, then cooked on a wood fire and served with roasted tomatoes, peppers, onions and parsley — to be considered genuine, the Adana must use meat from an organically raised male lamb.
A more upmarket kebab option is the 'testi', a combination of lamb and vegetables cooked in their juices within a sealed clay pot, which is then broken open at the table. For unbridled indulgence, try the Iskender kebab, named after its inventor, a Turkish butcher called İskender Efendi. Tzatziki, salad, crispy chips and grilled meat spill out of a Greek gyros.
The recipe entails lamb these days, also beef, pork and chicken being cooked on a vertical rotisserie before being rolled up in a grilled pita with salad and tzatziki a dip of strained yoghurt, garlic, lemon, cucumber and olive oil. But the most popular kebab option in Greece is the 'souvlaki', whereby meat is doused in a lemony olive oil marinade, skewered and then grilled to smoky perfection. Select basic ads. Create a personalised ads profile. Select personalised ads.
Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.
Pakistani cuisine is rich with various kinds of scrumptious varieties. The kebab has a vital place in true traditional Pakistani cuisine. Chapli kebab is a kind of meat patty.
The meat can be of beef or chicken together with loads of ingredients like salt, onions, tomatoes, green chillies, coriander seeds, cumin seeds, black pepper, lemon juice, eggs, cornstarch and coriander leaves. Chapli is very popular among Pakistani Pashtuns. Furthermore, it is a popular food item both in Pakistan and Afghanistan.
These days there is a growing trend of cooking shows in Pakistan in which famous chefs make dishes live and provide people the opportunity to cook in a professional way. The people of both Pakistan and India are simply fond of different varieties of kebabs. Bangladesh is also famous for its Mughlai dishes just like Pakistan and India.
The must try varieties in Bangladesh, especially Dhaka, include Shutli and Tikka. Doner is also gaining immense popularity along with Shawarma in Bangladesh as a form of fast food.
When it comes to Asian cuisine, freshly cooked and grilled kebabs commonly top the favourite list. With so many different styles, types, varieties and shapes, kebabs are the most versatile dish that Asians and non-Asians can enjoy together.
View Results. By Sidra Alvi. Indian Kebab Recipes to Make at Home.
0コメント