Kebab (also written as kebap, kabob, kibob) refers to a variety of grilled/broiled meat dishes in Middle Eastern cuisine and South Asian cuisine. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish.(wiki)
There are many varieties of kebab and the term means different things in different countries…shish and doner to name a couple of the famous ones. In Turkey, there are supposed to be around fifty varieties of kebab.
I’ve been meaning to make kebabs for quite some time now…as the skewers lying in wait for something to be skewed on to them would have testified to if they could… Picking up the pack of minced lamb, the first dish that sprang to my mind was shepherd’s pie, which is a great favourite of Agastya (keeps yearning for it every now and then)…But then, somewhere in the back of my mind was that tiny voice whispering ‘kebab’…the whispering grew louder until I had to say… there shall be kebab today. I decided on seekh kebab, another famous one, which are made with lamb or beef mince and traditionally cooked in a tandoor oven. These kebabs can be served as a starter or as an accompaniment to a main meal with various chutneys. Traditionally, they are eaten with nan bread, also cooked in a tandoor. Of course, in the absence of the tandoor, I made the best use of the good old oven.
So I set about assembling the ingredients, binding and then baking them…the aroma emanating from the oven was quite something and so was the sizzling as the juices from the kebabs kept dripping onto the tray below. What came out from the oven was these delightful kebabs, and combined with the yogurt dip, was a a great treat… The kids loved them (Agastya did not seem to mind my substituting the shepherd’s pie with this)…and so did me and Dinesh.
Without more ado, here’s how I went about making these delightful kebabs…
For the kebabs-
10-12 bamboo skewers (soaked in water for 15-20 minutes) or metal ones
500 gms of minced lamb
ginger-garlic paste of 3-4 cloves of garlic and 1″ piece of ginger.
1 tsp each of turmeric, coriander and cumin powders
1/2 tsp garam masala powder
1/2 tsp freshly ground pepper
a bunch of fresh coriander leaves, chopped
2-3 green chillies, chopped
1-2 tblsp lemon juice
2 tblsp of oil
salt to taste
Pre-heat the oven at 200 deg cel.
Add all the ingredients to the lamb mince and mix well.
Take handfuls of the mixture and wrap around each skewer in the shape of a sausage.
Place them on an oven rack with a tray underneath to collect the drippings.
Bake in the centre of the pre-heated oven for an hour(approx.) or till nicely browned and cooked through, turning them over at regular intervals so that they are evenly cooked on all sides.
Blend the following ingredients together in a mixer-
3-4 tblsp yogurt
2 green chillies, chopped
1/2 of a green pepper, chopped
small bunch of coriander, chopped
salt to taste.
That’s it! The dip is ready!
We had our kebabs as a starter with this dip and it tasted heavenly. If you don’t fancy it, or simply can’t be bothered, some fresh salad will do the trick as well.
Enjoy!!and have a great weekend!!