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:)
How to serve:
- 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
- Onion – 1, finely sliced
- Tomato – 1, finely sliced
- Green Chili- 3, sliced roughly
- Oregano – ½ teaspoon
- Salt - ½ teaspoon
- Oil – 1 tablespoon
How to Seve:
- 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.
- 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.