Kebabs are the most delectable dish, and they are also really simple to cook. Grilled or barbecued kebabs are required. The word ‘kabob’ comes from a Middle Eastern notion and is used widely in Asia, particularly India.
It’s made by alternately skewering meat and vegetables on a stick and grilling them over an open fire or firewood. Kebabs can be cooked in a variety of ways, including on the grill, in a tandoor, or even in the oven.
Gosht Achari Kebab
Chunks of lamb meat are impaled on bamboo sticks and grilled in tandoors with fried onions, chilies, lime juice, and mustard oil to make gosht achar.
Kebab Seekh
These kebabs, also known as shashlik, are among the most popular. They’re made using minced meat that has been tenderized with various seasonings. They’re then shaped into cylinder portions and skewered before being cooked in tandoors or ovens.
Tikka Kebab
These kebabs get their name from the cooking method, Tikka, which means “little chunks” in Urdu. They’re made with minced chicken or fish seasoned with spices and impaled on bamboo sticks.
Malai Kebab
Mughlai cuisine is known for its luscious, milky gravies made with a lot of butter, cream, and dairy, and these kebabs are no exception. These kebabs are made using a mix of minced chicken, dairy, and maize flour before being deep-fried in virgin ghee till perfectly browned.
Dahi Kebab
Dahi kebabs are essentially seekh kababs, and they’re a great way to start a party. They’re made with the same ingredients as seekh kebabs but with a huge dollop of yogurt or Dahi on top.
Kaleji Kebab
These kebabs are made with lamb liver bits that have been minced and grilled with a variety of spices. It’s a one-of-a-kind kabab, and numerous individuals are likely to dislike it. These kebabs, on the other hand, are a liver lover’s dream.