Kebabs are one of the dishes which are originated from Middle Eastern cuisine. They are very popular throughout Asia. Kebabs are generally cooked on skewers and grilled on charcoal, but many are not. Kebabs were invented much more before the gas or electric oven was. The tradition itself was that it was cooked on burning charcoal on skewers.
Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan or in an oven, or as a stew; and served with various accompaniments according to each recipe. The traditional meat for kebabs is most often chicken, chicken, mutton and lamb, but regional recipes may include goat, beef, fish, chicken, and pork.
According to Wikipedia The word “kebab” most likely of Arabic origin, came to English in the late 17th century partly through Urdu, Persian and Turkish. In Ibn Sayyar Al- Warraq’s 10th-century cookbook Kitab al-Tabikh, kabāb is described as cut-up meat either fried in a pan or grilled over a fire.
I try making kebab’s in many forms and experimenting including different ingredients and try making it simple and easy. Here I tried making Kebab’s with Palak (spinach) and Aloo (potato) and wooden skewer and cooked on a nonstick pan. Tawa or skillet can also be used for this. I suggest not to cook on the grill as this kebabs cant hold on grill bars.
Let’s have a look at how these are made.
2 cup chopped Spinach (Palak)
1 cup boiled potato
2 tsp of butter (Don’t use melted butter)
1 tbsp melted butter for brushing
2 tsp chopped coriander
1 tsp green chili paste
1 tsp ginger paste
2 tsp kasuri methi
1 tsp fennel powder
1 tsp cumin powder
1 tsp chili powder
1/2 tsp turmeric(optional)
salt to taste
- Mix all the ingredients and make an elongated shape.
- Poke the skewer all the way in an elongated shape(kebab)
- Heat the skillet/ tawa and place on it.
- Cook on low flame so it can become bit hard and crisp from outside.
- Brush butter in intervals.
- Cook uncovered.