Kebabs are traditionally rich and originate from a number of different combinations. According to many traditions, some variety of kebabs that we eat today originated from Arab world i.e., Egypt. Also, history notes parts of current day India as the origin of various varieties of kebabs. The Mughals and Nawabs of India used to love kebabs in their royal cuisines; and their royal cooks and chefs were expert of making different kebabs using different techniques and ingredients.
Kebabs are therefore very traditional. They have a rich aromatic flavor. Some are soft that literally melt in your mouth while others have a chewy texture. You will find many varieties of kebabs in Pakistan and in the sub-continent.
It is hard to say which type of kebab is the best because each one has its own taste and aroma. Kebabs are so diverse that they are eaten as a side dish as well as main course. Kebabs can make a rather simple looking daal-chawal look exotic when served together.
Such is the indulgence that kebabs bring to the table of Pakistani cuisine, today and every day. I wanted to try making seekha kebabs in oven, just to kill my curiosity how will they turn out. To my surprise they were so juicy and delicious. I served them over a bed of our desi khara masla and served them with garam garam rotiyan that too baked in oven:)
Mutton Boneless or Mutton Mince – 250gm
Onion- 1 large, finely chopped
Fresh Ginger Garlic- chopped finely
Green Chilies- 5 – 6 finely chopped
Salt- 1 tspS
Red Chili Powder- 1 teaspoon
Chat Masala Powder – 1 teaspoon
Cumin – 1 teaspoon, roasted and crushed
Coriander- 1 teaspoon, roasted and crushed
Cream- ¼ cup
Fresh Coriander leaves – 2 tables, finely chopped
Bread Slice- 1 slice, soaked in water or use 2 tablespoon chickpea flour (besan), roasted
How to serve:
Onion – 1, finely sliced
Tomato – 1, finely sliced
Green Chili- 3, sliced roughly
Oregano – ½ teaspoon
Salt - ½ teaspoon
Oil – 1 tablespoon
Preparation time : 20 Minutes
Cooking time : 30 Minutes
Number of servings (yield) : 4 Serves
In a chopper or food processor, chop boneless mutton pieces or mutton mince with all spices, ginger garlic, and green chilies.
Take the mince in a bowl and add the finely chopped onion, fresh coriander leaves, bread slice, and cream. Mix well
Cover the bowl and let it rest for an hour or overnight for best results.
Pre-heat the oven to 180 C. Line the baking tray with aluminum foil and brush it with oil.
Make kebabs and place them on the baking tray. Bake them for 10 minutes each side. Flip them once, so they are equally golden from both sides.
Remove from the oven and serve them over sautéed vegetables.
How to Seve:
In a frypan, heat oil and sauté onion, tomato, green chilies together for 3 – 4 minutes or until they become soft and translucent. Add salt and oregano.
Layer them on the serving dish and place the baked kebabs on top.
Garnish with lemon wedges and fresh coriander leaves and enjoy with garam roti or naan.
I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy.
My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book.
I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.