World Kebab Day 2023: Check Out Some Interesting Recipes To Try

Every year, World Kebab Day is celebrated on the second Friday of July to and this year, it falls on July 14. To celebrate this day, listed below are some interesting recipes that you can try at home

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New Delhi: Every year, World Kebab Day is celebrated on the second Friday of July to and this year, it falls on July 14. On this day, people eat a variety of kebabs, including chicken, mutton, paneer, and others. When it comes to kebabs, there is always something for everyone, from a classic seekh kebab to a falafel wrap. 

World Kebab Day 2023: History

This dish's roots can be found all over the Middle East. Originally, the dish was made by grilling thickly seasoned meat. It has two popular variations in the West: shish kebab and doner kebab, out fo which Shish Kebab is also a popular dish in Asia. Other than these two variations, the dish is popular in different forms such as Kebab Kenjeh, Kebab Halabi, Burrah, Kalmi, Galouti, and so on. 

To celebrate this day, here are some interesting recipes that you can try at home:

1. Beetroot Shammi Kebab (By Chef Vikram Arora, Culinary Director and founder of Nksha Restaurant, Churchgate)

Ingredients:

For Shammi Mixture:

• Beetroot – 1 kg
• Sunflower Oil – for frying
• Chana Dal – 200 gm
• Desi Ghee- 3 tbsp + for shallow frying
• Ginger – 2”
• Garlic Peeled- 8 pcs
• Green Chilli – 4 no.
• Coriander Seeds- 1 tsp
• Cumin Whole- 1/2 tsp
• Red chilli whole- 2 no.
• Saunf – 1/2 tsp
• Black peeper whole- ½ tsp
• Green Cardamom – 4 pcs
• Clove- 3 pcs
• Mint leaves – 10 no. 
• Coriander Stem – 6/7 stems
• Salt – to taste
• Chaat masala – 2 tsp

For Shammi Stuffing:

• Onion (finely chopped)- 2 no.
• Raw mango (finely chopped) -  ½ no (medium size)
• Mint Leaves (finely chopped) – 15 no. 
• Green Chilli (finely chopped) – 3 no.

Method:

Shammi Mixture:

• Peel the beetroot and cut into small pcs approximately 1.5”x1.5” dice and then deep fry in oil. Once it gets cooked take out on an absorbent paper and keep it aside.
• On the other hand, in a pot, boil chana dal in water till it gets cooked to 90% (note: pls do not overcook it). Once cooked, take out in a strainer and keep it aside.
• Now In pan, put desi ghee, saute the whole spices mentioned above let it crackle and then put ginger, garlic, green chilli, boiled chana dal and fried beetroot. Saute it for 10 minutes. Let the mixture cool down and then take out the mince of the same or make a paste using grinder. Adjust the seasoning. 

Shammi Stuffing

• Mix all the ingredients mentioned all together.

Assembly & Cooking

• Make a ball of shammi mixture of diameter approximately 1.5”, press with it finger and put 1 tsp of stuffing in the same and round it again. Press it to give a shape of a patty. Make patties out of the remaining mixture. 
• Shallow Fry from both sides in desi ghee and take out on a absorbent paper and sprinkle chaat masala on top. Serve hot with mint chutney.

2. Kebab Joojeh (By Ajay Thakur, Corporate Chef, Bayroute)

An Iranian Specialty Of Charcoal Grilled Chicken Marinated In Saffron, onion Juice, Griddled & Served With Harissa Labneh

Ingredients: 

• Olive Oil – 20g
• Chicken Breast (Cut Into Pieces) – 200g
• Hung Curd – 40g
• Garlic Paste – 10g
• Ginger Paste – 5g
• Onion Paste – 1 No
• Turmeric Powder – 1g
• Lemon Juice – 2 No
• Salt – As Per Taste 
• Black Pepper – As Per Taste 
• Saffron – 1g

Marination Method:

• In a large bowl mix hang curd, sliced onion, oil, garlic, chili powder, turmeric powder, lemon juice, saffron and salt.
• Place the chicken in the marinade and stir well so all pieces are covered with marinade.
• Cover the bowl and refrigerate and let the chicken marinate for at least three hours up to twelve four hours.
• Once ready to cook, place the bowl in room temperature for 15 minutes.

Grill Instructions:

• Thread the chicken pieces into skewers and grill on both sides until they are golden brown on the outside and white and juicy on the inside. Brush with butter before removing from grill.
• Serve hot with any dip of your choice. 
• Best suitable dip would be Labneh & Harissa

3. Galauti Kebab (By Chef Haseen Qureshi, Taftoon BKC & Powai)

Ingredients:

For Mincing:

• 1 Kg Minced Mutton 
• 200gms Kidney Fat 

For Kebabs: 

• 1 tsp brown onion paste
• 1+ 1/2 tbsp brown cashew paste 
• 2 tbsp ghee
• Salt, to taste
• 1 tbsp ginger garlic juice 
• 2 tbsp Raw Papaya (with Skin), paste 
• 1 tbsp prepared galawat ka masala
• 1 tsp Kewra Water
• 1 tsp Rose Water
• A pinch of red chilli
• Sprinkles of Ghee 
• Sprinkles of milk

For Galawat ka masala:

• 1 Betel leaf root 
• 20 gms Vetiver root kush ke root
• 1/4 tsp Long pepper
• 1/4 tsp All-Spice
• 1 tsp Black Peppercorns
• 1 tsp Black Cumin Seeds
• 4-5 Cloves
• 5-6 Green Cardamoms
• 1 star anise
• 2 bay leaf
• 1 tbsp Dry Rose Petalsl
• 1 tbsp Stone Flower/Mountain Moss 
• 1/4 tsp Small Nutmeg
• 1 Mace
• 1/2 tsp Black Cardamoms
• A pinch of saffron
• 1 inch Cinnamon
• 1/2 inch Seafoam
• 1-2 Wild berries

For Smoking: 

• 2-3 Coal
• 3-4 cloves
• 1 tsp ghee

For Serving:

• 4-5 mini parathas
• 1 Large Onion, cut into roundels 
• 1 Lemon, cut into wedges  
• Few Fresh Mint Leaves 

Method: 

For Mincing:

• Combine minced mutton and kidney fat, and mix. Mince the mutton in a miner or in a mixer grinder, repeating the twice. Set aside.

For Galawat ka Masala

• In a bowl, Add in Betel leaf root, Vetiver root kush ke root, Long pepper, Allspice, Black Peppercorns, Black Cumin Seeds, Cloves, Green Cardamoms, Star Anise, 2 Bay Leaf, Dry Rose Petals, Stone Flower/Mountain Moss, Nutmeg, Mace, Black Cardamoms, a pinch of Saffron, Cinnamon, Seafoam, Wild berries.
• Transfer it into a grinder jar and grind the spices to a fine powder.

For Kebabs:

• In a mixing bowl combine minced meat, prepared spice mix, ginger garlic paste, raw papaya, kewra water, rose water, and salt and mix well.
• Let the meat marinade for a minimum of 2 hours or preferably overnight in the refrigerator.
• Take the meat out of the refrigerator.
• Now take a flat pan. Heat ghee on medium heat for shallow frying.
• Wet your hands with water and take a portion of the meat mixture and directly place it on the pan while shaping them into patties.
• Fry till golden crust is formed on both sides and evenly cooked.
• Remove the kebabs on absorbent paper to remove the excess fat.

For Serving:

• Arrange kebabs on plate and serve

4. Chicken Hariyali Kebab Recipe (By Chef Ali, The Old Delhi Restaurant)

Ingredients:

• 500 grams boneless chicken, cut into cubes
• 1 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 2 green chilies, seeded
• 3 tablespoons Greek yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon chaat masala
• Salt to taste
• 2 tablespoons oil
• Bamboo skewers, soaked in water for 30 minutes

Method:

• In a blender or food processor, combine fresh coriander leaves, mint leaves, green chilies, Greek yogurt, ginger-garlic paste, lemon juice, cumin powder, coriander powder, turmeric powder, garam masala powder, chaat masala, and salt. Blend until you have a smooth and vibrant green marinade.
• Place the chicken cubes in a bowl and pour the marinade over them. Mix well, ensuring that each piece of chicken is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for the flavors to infuse.
• Preheat your grill or oven to medium-high heat. If using an oven, preheat to 200°C (400°F) and line a baking sheet with aluminum foil.
• Thread the marinated chicken cubes onto the soaked bamboo skewers, leaving a little space between each piece.
• If using a grill, place the skewers directly on the grill grates. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a charred, slightly crispy exterior.
• If using an oven, place the skewers on the prepared baking sheet and bake for about 15-20 minutes, or until the chicken is cooked through and has a golden brown color.
• Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes.
• Serve the Chicken Hariyali Kebabs hot, garnished with some fresh coriander leaves. You can squeeze a little lemon juice on top for an extra tangy flavor.
• They are best enjoyed with mint chutney, onion rings, and naan bread.

5. Chicken Gilafi Kebab (By Chef S. Kumar, Moti Mahal Delux)

Ingredients:

• 300 gms chicken mince
• 50 gms onion, chopped
• 50 gms tomatoes, chopped
• 50 gms green capsicum, chopped
• 30 gms coriander leaves, chopped
• 20 gms green chilli, chopped
• 5 gms salt
• 20 ml oil
• 20 gms cashew
• 20 gms almonds, peeled
• 10 gms mint, chopped
• 5 gms red chilli powder
• 5 gms masala powder
• 5 gms ginger garlic paste
• 3 gms cumin powder
• 10 ml lemon juice
• 10 ml fresh cream
• 5 ml kewra water

Method:

• In a grinder add mince, onion, salt, red chili powder, garam masala, ginger garlic paste, cumin powder, lemon juice, coriander leaves, mint leave, green chilies, fresh cream, kewra water, cashew and almonds.
• Grind all these ingredients well.
• Skewer the mince on to wooden skewers or iron skewers, shape them into a seekh kebab and grill. 

6. Achari Chicken Tikka (By Chef Banshidhar Parida, The Great Bath, 3102 BCE)

Ingredients:

• Boneless chicken - Cut into 1 and 1/2-inch pieces 300 grams
• Lemon juice - 1 tablespoon
• Salt to taste
• Ginger-garlic paste - 1 tablespoon
• Red chilli powder - 2 teaspoons
• Butter - 2 tablespoons
• Gram flour (besan) - 1 tablespoon
• Hung yoghurt - 1 cup
• Mustard oil - 2 tablespoons
• Oil for shallow frying
• Chaat masala to sprinkle
• Fresh mint sprigs for garnishing
• Onion rings to serve
• Lemon wedges to serve
• For the Spice mix:
• Fennel seeds (saunf) - 1 teaspoon
• Onion seeds (kalonji) - 1 teaspoon
• Fenugreek seeds (methi dana) - ½ teaspoon
• Black salt (kala namak) - ½ teaspoon
•  

Method:

• Take chicken pieces in a bowl. Add lemon juice, salt, ginger-garlic paste and chilli powder and mix well. Set aside for 15-20 minutes.
• Heat butter in a non-stick pan. Add gram flour and sauté until fragrant. Remove from heat and set aside.
• To make the spice mixture, mix fennel seeds, onion seeds and fenugreek seeds for a minute. Transfer into a mortar, add black salt and crush coarsely with a pestle.
• Take yoghurt in another bowl. Add roasted gram flour, mustard oil, crushed spice mix and salt and whisk well.
• Add chicken pieces and mix well. Refrigerate to marinate for 1-2 hours.
• Heat some oil in a non-stick pan. Add marinated chicken pieces and cook at tandoori till golden and fully cooked.
• Sprinkle chaat masala on top, garnish with mint sprig and serve hot with onion rings and lemon wedges.

3. Batti da Murgh with Til aur Pudina ki chutney (By Masterchef Pradeep Singh Gharwar, Novotel Goa Resort & Spa)

Ingredients:

• 1kg Boneless Leg Pieces
• 10gms Turmeric
• 80gms brown onion paste
• 60gms Brown onion paste
• 50ml Mustard Oil
• 10gms Ginger Paste
• 10gms Garlic Paste
• Salt as per taste
• 5gms Pepper Powder
• 90gms Hung Curd
• 10gms Yellow Chili Powder
• 5gms Jeera Powder
• 5gms Garam Masala
• 3gms Elaichi Powder
• 10ml Malt Vinegar

Platting & Basting:

• 1 Lemon platting
• 100gms Butter
• 2gms Chat Masala

Method: 

• Marinate the chicken with ginger- garlic paste, malt vinegar and salt, Keep it in the fridge for 1 hr.
• Marinate once again with second marination using all the remaining ingredients and keep back in the chiller for 4hrs
• Put it in the skewer by sliding in the pieces one by one. If you are using tandoor and cook in tandoor oven, turn the kebab skewer to check by turning alternately.
• Once half-done give 1 minute rest outside and baste with butter and recook till it’s done in tandoor oven , it will take almost 8-10 minutes.
• Once done serve with lime and chat masala powder and salad of onion rings or your own choice of salad.
• Note – If you don’t have tandoor oven at home, we can also cook in oven, or even open charcoal BBQ pit.

Til & Pudina Chutney

Ingredients: 

• 50gms Mint Leaves
• 5gms Green Chilli 
• 15gms Sesame Seeds
• 20gms Coriander Leaves
• 10gms Peeled Garlic
• 5gms Peeled Ginger
• Salt to taste
• 5gms Whole Cumin
• 10gms Plain Peanuts
• 30ml Curd

Method: 

• In a blender, blend all the ingredients to fine puree with curd.
• Once done check the salt and serve with the kebab.

4. Kasundi Fish (By Chef Devin Rodrigues, Le Meridien Maldives Resort & Spa)

Ingredients: 

• Red snapper cubes
• Yellow mustard seeds
• Black mustard seeds
• Green chili
• Turmeric powder
• Ginger garlic paste

Method:

•  Start by making Kasundi sauce, take a food processor, and add yellow and black mustard seeds. 
• Add ginger, green chilies, turmeric powder, salt and sugar. Pulse it 2-3 times to get a coarse powder. 
• Now add 1/4 cup water and pulse it again to get a consistent paste. Add the vinegar and pulse again. Lastly, add the lemon juice and blend well.
• Now, for the fish tikka, wash the fish cubes, pat dry .marinate with salt, ginger garlic paste, turmeric, lemon zest.
• Add curd to a mixing bowl, whisk it lightly and add the kasundi paste
• Coat the fish with the kasundi and curd margination and allow to marinate for 30 minutes.
• Skewer the fish cubes and cook in the tandoor.