chicken kebab recipe indian styleKebab, (also kebap, kabob, kebob, kabab, or shishkebab) is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean, where it is mentioned by Homer, or the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. 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 religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. Doner kebab is popular in Germany as a snack after a night out.
Ancient Hindu texts, such as Mahabharata, mentions a dish made of marinated game meats roasted on large, open fires. Modern day kebabs in India trace their origin to the influence of the Mughlai cuisine in India. Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste, which can be credited to the use of Indian spices.
All the varieties such as sheesh, doner (known as shawarma), shammi, tikka, and other forms of roasted and grilled meats are savoured in India. Some popular kebabs are:
Kacche gosht ke chapli kebab
Tunda kebab (prepared with pumpkin)
Hara bhara kebab
Chicken malai kebab
Tangdi kebab (tangdi meaning “leg of the chicken”)
Hariali chicken kebab
Soovar ki saanth (Wild boar pork belly kebabs from Rajputs of Rajasthan)
Rajpooti soolah (Game meat-wild boar, deer & partridge barbecue kebabs made with a special “Kachari” (wild melon) sauce by Rajputs in Rajasthan)
Kebabs in Malaysia are adapted from the Turkish döner kebab. They are generally sold at pasar malam (night markets) and in shopping mall food courts.
Normally, the meat, after being cut from the spit, is pan-fried with onions and hot sauce then placed into a pita bread pocket before being filled with condiments such as tomatoes, mayonnaise, onion, and lettuce