Fact-checked by Grok 2 weeks ago

Seekh kebab

Seekh kebab (from Persian/Hindi-Urdu seekh meaning "skewer") is a type of kebab popular in South Asian cuisine, native to the Indian subcontinent, particularly in India and Pakistan. It consists of minced meat—typically lamb, beef, or chicken—mixed with spices, onions, herbs, and sometimes chilies, shaped onto skewers, and grilled over an open flame to yield a smoky, tender sausage-like preparation without casing. It is commonly served as a starter or street food with naan, chutneys, or salads.^[1]^[2] Traditions of skewered grilled meats existed in the Indian subcontinent prior to the Mughal Empire, with the 12th-century Sanskrit text Manasollasa documenting recipes for minced meat threaded on skewers and grilled, similar to modern seekh kebabs.^[3]^[4] The dish further developed during the Mughal Empire in the 16th century, when Central Asian and Persian influences introduced and refined these techniques on the Indian subcontinent, building upon indigenous practices. In the Indian subcontinent, the dish evolved by blending Indian techniques, Indian ingredients, and Indian spices like turmeric, garam masala, ginger, garlic, and chilies. Inspired by earlier Turkish shish kebabs, it became prominent in Awadhi and Punjabi cuisines, evolving from royal dishes to street food in places like Lucknow, Delhi, and Amritsar in India, and Lahore in Pakistan. Historic establishments such as Karim’s in New Delhi, established in 1913, continue to serve traditional versions, reflecting its legacy in Indo-Islamic-influenced culinary traditions.^[1]^[5] Seekh kebabs are prepared using finely minced meat with spices and grilled, often over charcoal for smokiness. Regional variations include beef in Pakistan and lamb or chicken in India, with modern vegetarian options using vegetables or plant-based proteins.^[1] Culturally, seekh kebab is part of the "desi barbecue trinity" with tandoori chicken and chicken tikka, essential to festive gatherings and diaspora communities in the UK, US, and elsewhere. As of 2021, around 80% of Indians consume meat, countering vegetarian stereotypes. Its bold flavors symbolize the fusion of nomadic grilling traditions with South Asian spices.^[1]^[6]

Origins and History

Etymology

The term "seekh kebab" derives from the combination of "seekh," the Persian word for skewer (سیخ, pronounced sīkh), and "kebab," which originates from the Persian "kabāb" meaning to roast or grill, later adopted into Arabic as "kabāb" and Turkish as "kebap."^[7]^[8] In Persian culinary contexts, "seekh" specifically denotes a long, thin metal rod used for threading and shaping meat during cooking, emphasizing the skewering technique central to the dish.^[9] This nomenclature connects to the broader tradition of skewered meats, akin to the Turkish "şiş kebap," where "şiş" also means skewer and traces back to Central Asian nomadic practices of grilling meat on portable spits, later spread through trade routes by Persian and Turkish influences.^[10] During the 16th-century Mughal Empire, these terms blended with local South Asian linguistic adaptations, as Persianate vocabulary entered Urdu and Hindi via Mughal court culture.^[11] In Urdu and Hindi, "seekh" evolved to particularly refer to the flat, wide metal skewer employed for molding minced meat into uniform cylinders, distinguishing seekh kebabs from other varieties like the chunked shish kebabs or patty-style shami kebabs.^[12] This specificity highlights the dish's refinement in the Indian subcontinent, where the term underscores the artisanal shaping process absent in earlier Persian or Turkish forms.^[13]

Historical Development

Evidence of traditions involving skewered and grilled meat in the Indian subcontinent predates the arrival of Central Asian influences, with the 12th-century Sanskrit text Manasollasa documenting recipes for minced or ground meat on skewers grilled over an open fire, bearing similarities to modern seekh kebabs.^[14] Food historian Colleen Taylor Sen, in her book Feasts and Fasts: A History of Food in India, describes how such grilling practices on sticks were common in ancient Mesopotamia and the Indus Valley Civilization, persisting through the centuries in India and including recipes akin to chapli or seekh kebabs.^[15] These indigenous methods, as noted by Vir Sanghvi, counter the notion that elaborate meat dishes emerged solely with Muslim arrivals.^[14] Local practices likely merged with incoming Persian and Turkic traditions, enriching the dish's evolution. The origins of seekh kebab trace back to pre-16th century Central Asian nomadic tribes, who grilled minced meat on swords or skewers over open fires during hunts and travels, a practice documented in medieval Persian and early Islamic culinary texts such as the Ni’matnama.^[16]^[17] This method, initially a practical battlefield food for transhumant peoples with meat-heavy diets, spread through cultural exchanges, reaching the Indian subcontinent via Turkic soldiers in the medieval era, who adapted it from Persian traditions of skewering ground meat for quick cooking.^[16]^[18] During the Mughal Empire (16th–18th centuries), seekh kebab evolved from rudimentary Turkish shish kebabs into a refined delicacy in royal Awadhi and Punjabi kitchens, incorporating local spices and tandoor roasting techniques as described in historical accounts like the Akbarnama and Baburnama.^[16]^[19] In the imperial courts, the dish became a staple, with minced meat prepared on flat iron skewers and slow-cooked over charcoal for enhanced tenderness and flavor.^[16]^[20] In the post-Mughal period, particularly during 19th-century British India, seekh kebab gained popularity among street vendors in cities like Lucknow and Lahore, where establishments such as Tunday Kababi (founded 1905) elevated it to an accessible urban snack, blending Awadhi finesse with Punjabi robustness.^[18] The 1947 Partition of India profoundly influenced its dissemination, as mass migrations of Punjabis and Awadhis carried tandoori techniques and recipes to new settlements in Pakistan (e.g., Lahore and Karachi) and India (e.g., Delhi and Hyderabad), fostering diaspora adaptations while preserving its status as a shared cultural emblem across borders.^[21]

Ingredients and Preparation

Primary Ingredients

The primary ingredient in traditional Seekh kebab is minced meat, typically lamb or beef, selected for its rich flavor and ability to form a cohesive patty when grilled. Goat is also commonly used in South Asian preparations.^[22] A fat content of 20-30% is essential, as it ensures juiciness and helps the mixture bind naturally during cooking without the need for additional fillers, while leaner cuts can result in dry, crumbly kebabs.^[23]^[24] Chicken mince serves as a lighter alternative in some regional preparations, particularly in modern or health-conscious adaptations, though it requires careful seasoning to maintain the dish's characteristic boldness.^[24] Spices and seasonings form the aromatic backbone of Seekh kebab, with ginger-garlic paste providing a foundational pungent aroma that balances the meat's savoriness.^[25] Green chilies contribute sharp heat, while garam masala—comprising cumin, coriander, and cardamom—imparts warm, complex notes; red chili powder adds depth to the spiciness, and salt enhances overall flavor.^[23] Fresh herbs such as cilantro and mint are incorporated for brightness and a subtle cooling contrast to the heat.^[24] Binders and additions include finely chopped onions, which release moisture and subtle sweetness during grilling, helping to tenderize the mixture.^[26] In some recipes, besan (chickpea flour) is added as a binder to improve cohesion, particularly for chicken or leaner meats.^[27] Lemon juice is sometimes used to introduce acidity that aids in tenderizing the meat and brightening the flavors.^[28] In softer versions, raw papaya paste or yogurt may be added as natural tenderizers, particularly for tougher cuts like mutton.^[29]^[30] Flat metal skewers, known as "seekh," are indispensable for shaping the mince into elongated cylinders that cook evenly over charcoal, imparting a signature smokiness essential to the dish's texture and taste.^[2] A typical proportion for 1 kg of mince includes about 100 g of finely chopped onions, 2 tablespoons of ginger-garlic paste, 1 teaspoon each of garam masala and red chili powder, salt to taste, and a handful of fresh cilantro and mint leaves, ensuring balanced moisture and flavor integration.^[24]

Step-by-Step Preparation

The preparation of Seekh kebab begins with marination to ensure the meat absorbs flavors evenly and achieves the desired texture. Start by processing onions, chilies, cilantro, ginger, and garlic into a fine paste, then squeeze out excess moisture using cheesecloth or paper towels to prevent the mixture from becoming too wet and causing the kebabs to fall apart during cooking.^[23]^[24] Mix this with ground meat (typically lamb or beef with 20% fat content), spices such as coriander, cumin, garam masala, and salt, incorporating elements like ginger-garlic paste for depth. Knead the mixture vigorously by hand for 3-4 minutes until it becomes tacky and stringy, which helps bind the proteins; for optimal flavor development, refrigerate for at least 30 minutes or up to overnight.^[23]^[24]^[31] Next, shape the marinated mixture onto skewers. Divide the meat into portions of about 3-4 ounces each, then use slightly oiled or wet hands to press each portion firmly around wide metal skewers, forming even cylinders approximately 6-8 inches long and 1 inch thick to ensure uniform cooking. Avoid overworking the meat at this stage to prevent toughness; if the mixture softens, chill it in the refrigerator for 15-30 minutes to firm up before skewering.^[23]^[24]^[31] For traditional grilling, prepare a medium-hot charcoal fire, such as in a mangal grill or tandoor, to impart a smoky aroma known as dhungar. Place the skewers over the coals and cook for 10-15 minutes, rotating every 2-3 minutes for even charring on all sides, until the exterior is crisp and the interior reaches an internal temperature of 160°F (71°C). Baste occasionally with melted ghee or butter during the last few minutes to enhance juiciness and add a glossy finish.^[23]^[24]^[31] For home cooks without access to open flames, alternative methods include pan-frying on medium-high heat for 6-7 minutes while turning frequently, or oven-baking at 430°F (221°C) for 8-10 minutes followed by broiling for 1-2 minutes per side; however, these lack the authentic smoky flavor of charcoal grilling.^[24]^[31] Key tips for successful Seekh kebab include selecting mince with sufficient fat (around 20%) to self-baste and keep the kebabs moist during cooking, testing a small patty for seasoning before shaping the full batch, and ensuring the meat remains cold until grilling to maintain cohesion.^[23]^[24]^[31]

Variations and Regional Adaptations

Meat-Based Variations

Seekh kebabs made with lamb or mutton are particularly favored in Punjabi and Pakistani culinary traditions for their rich, succulent quality.^[32]^[23] These versions typically use ground lamb with approximately 20% fat content, which contributes to a softer, more tender texture by providing moisture and aiding in binding during cooking.^[23]^[32] The higher fat allows for longer grilling times, often 3-4 minutes per side on medium-high heat, to achieve desirable caramelization and a charred exterior without drying out.^[32]^[23] Beef seekh kebabs are prevalent in urban areas of Pakistan, such as Karachi, where they are prepared with leaner ground beef to which ghee or butter is added for enhanced juiciness.^[24] These kebabs often feature a bolder spice profile, including a heavier hand with black pepper to impart a robust, pungent flavor that complements the meat's earthiness.^[24] In contrast, chicken seekh kebabs represent a lighter adaptation commonly found in northern Indian regions like Delhi.^[33] This version requires a shorter grilling time of about 8-10 minutes total, turning frequently to maintain moisture.^[33] Regional variations in spice profiles further distinguish meat-based seekh kebabs within traditional South Asian frameworks. In the Awadhi style from Lucknow, India, subtle infusions of saffron and kewra water elevate the aroma and delicacy of the kebabs, aligning with the cuisine's emphasis on refined, slow-cooked flavors.^[34] Punjabi iterations, however, incorporate more cumin and chaat masala to introduce a tangy, earthy tang that enhances the overall zest.^[35] Specialty types include gilafi seekh kebabs, where the minced meat is coated or mixed with finely chopped vegetables to form a protective "gilaf" or sheath, resulting in an extra crisp exterior upon grilling.^[36] Kakori kebabs, originating from Lucknow's royal kitchens, employ a finer mince blended with elements like khoya and cashew powder for an exceptionally soft, melt-in-the-mouth texture suited to elite palates.^[37]

Vegetarian and Modern Variations

Vegetarian versions of seekh kebab replace traditional meat with plant-based ingredients to accommodate dietary preferences, often using minced paneer, soya granules, or a combination of vegetables such as potatoes, peas, cauliflower, carrots, beans, and cabbage for texture and binding. These mixtures are typically seasoned with spices like cumin, coriander, garam masala, ginger-garlic paste, and green chilies, then bound with gram flour or breadcrumbs before skewering and grilling.^[38] Extra ghee or oil is added during preparation to maintain moisture and mimic the juiciness of meat-based kebabs.^[39] For instance, paneer seekh kebabs grate cottage cheese with onions, chilies, and herbs, forming a soft yet firm mixture that grills to a charred exterior.^[40] Regional adaptations further diversify vegetarian seekh kebabs to align with cultural restrictions. In Indian Jain cuisine, recipes exclude onion, garlic, and root vegetables, substituting with mashed raw bananas, finely chopped cabbage, green chilies, raisins, and asafoetida for flavor, bound with gram flour and grilled briefly to retain tenderness.^[41] Vegetarian variations using lentils, such as chana dal or red lentils, boiled and mashed with spices like cumin, garam masala, and chilies, often mixed with cabbage or bell peppers for added structure before skewering.^[42] Modern adaptations extend seekh kebabs to health-conscious and fusion styles, including turkey or fish bases for lean protein alternatives. Turkey seekh kebabs mince ground turkey with onions, green chilies, ginger-garlic, and spices like paprika and cumin, skewered and grilled for a lighter option popular in diaspora communities.^[43] Fish seekh kebabs use minced firm fish fillets or prawns blended with onions, coriander, green chilies, garlic, ginger, lemon juice, and cardamom, marinated briefly before grilling to enhance seafood flavors.^[44] Fusion innovations, such as cheese-stuffed seekh kebabs, encase spiced meat or vegetable mixtures around mozzarella or processed cheese cores, appealing to Western palates with a melty interior, or incorporate herb infusions like mint and cilantro for brighter notes.^[45] Recent developments include plant-based versions using commercial meat alternatives like those from Impossible Foods, mimicking traditional textures and flavors for vegan diets.^[46] Preparation methods for vegetarian and modern seekh kebabs emphasize shorter cooking times to preserve texture, with vegetable versions grilled for 5-7 minutes per side to avoid mushiness from high moisture content.^[38] Post-2000s home cooking trends favor air-fryer techniques, preheating to 180-185°C and cooking for 20-25 minutes with intermittent oil brushing, reducing oil use while achieving a crisp exterior.^[47] Commercial innovations include pre-packaged spice mixes available in UK supermarkets, such as Shan or Aagrah seekh kebab blends, which simplify home preparation by combining red chili, coriander, cumin, and other spices for both meat and vegetarian bases.^[48]^[49] Gluten-free options adapt binders like gram flour to quinoa flour or cooked quinoa grains, mixed into the mince for cohesion without wheat, ensuring suitability for restricted diets.^[50]

Cultural and Culinary Role

In South Asian Cuisine

Seekh kebab holds a prominent place as a ubiquitous street food in bustling markets across South Asia, particularly in India's Delhi, where it is a staple at Chandni Chowk, often enjoyed as an affordable snack wrapped in rumali roti with onions and mint chutney.^[51] In Pakistan's Lahore, vendors in Anarkali Bazaar grill seekh kebabs alongside other local favorites, serving them hot with naan to crowds seeking quick, flavorful bites amid the historic bazaar's vibrant atmosphere.^[52] These portable skewers embody the region's street food culture, providing economical sustenance—typically priced under a dollar—while drawing from communal grilling traditions that trace back to Mughal refinements.^[53] In homes and restaurants, seekh kebab remains a staple of Mughlai menus, prepared fresh for everyday meals and special occasions like Eid al-Adha in Pakistan and India, where it symbolizes abundance using sacrificial meat grilled over charcoal for family gatherings.^[54] During festivals, it features in Indian Diwali barbecues as a savory addition to festive spreads, enhancing communal bonding through shared preparation and serving. In Pakistan and Bangladesh, seekh kebab is a favored iftar item during Ramadan, breaking the fast with its smoky aroma and tender texture, often grilled outdoors to foster family and community ties.^[55] Common pairings elevate seekh kebab's role in South Asian meals, typically served with cooling raita, crisp onion rings, and flaky parathas for a balanced bite, or incorporated into portable biryanis and rolls for on-the-go consumption.^[56] This versatility underscores its integration into daily and festive diets. Economically, seekh kebab supports countless vendors across South Asia, contributing to informal economies where street food trade alleviates poverty and generates livelihoods for millions, as seen in urban markets from Delhi to Lahore.^[57] Its prominence in Awadhi cuisine, recognized by UNESCO in 2025 when Lucknow was designated a Creative City of Gastronomy, highlights the dish's role in preserving the region's rich culinary heritage.^[58]

Global Influence and Adaptations

Seekh kebab's global dissemination began prominently through South Asian diaspora communities, particularly Indian and Pakistani immigrants arriving in the United Kingdom during the 1950s and 1960s to support post-war labor needs in industries like textiles and manufacturing. These migrants established curry houses that popularized seekh kebab as a staple menu item, often grilled alongside tandoori dishes and served with naan or chips, transforming it from a street food rooted in South Asian traditions into a fixture of British multicultural cuisine. By the late 20th century, seekh kebab had integrated into British barbecues and pub menus, reflecting the dish's adaptation to local dining habits.^[59] In the Middle East, particularly the United Arab Emirates, seekh kebab has been adapted with Arabic spice blends such as baharat or sumac, enhancing its flavor profile for regional palates while maintaining halal preparation standards. In North America, halal-certified versions thrive in urban centers like New York City, where immigrant-run eateries such as Lahori Kabab Restaurant and Kabab King offer seekh kebab skewers grilled fresh for diverse Muslim communities, often paired with rice or salads. Post-2000, exports of frozen, ready-to-cook seekh kebab from India and Pakistan have surged, driven by demand in diaspora markets and global halal food trade, with importers in the US and Europe sourcing vacuum-packed products for convenience.^[60]^[61]^[62] Modern fusions highlight seekh kebab's versatility, such as British "seekh wraps" that encase grilled kebabs in flatbreads with fresh salad, mint chutney, and pickled onions for a portable street-style meal popular in London food trucks. In Australia, lamb seekh kebabs feature in multicultural festivals, incorporating local grass-fed meat and served at events like the National Multicultural Festival to celebrate immigrant influences. Commercialization has accelerated through brands like Haldiram's, which introduced ready-to-cook frozen seekh kebab variants in the 2010s, available in international supermarkets for home grilling. The dish has also gained visibility in global culinary media, with MasterChef Australia alumni exploring Indian street food including seekh kebab.^[63]^[64]^[65]^[66] Export challenges include stringent halal certification requirements, enforced by bodies like the Halal Food Standards Alliance of America, to ensure compliance for Muslim-majority markets and avoid contamination issues. In Europe, sustainability drives vegan adaptations, with companies like Blue Tribe Foods launching plant-based seekh kebab skewers using pea protein and spices to mimic traditional textures, reducing environmental impact from meat production while appealing to eco-conscious consumers. These innovations address growing demands for ethical and accessible global food options.^[67]^[68]

Nutritional Profile

Composition and Benefits

A traditional lamb seekh kebab derives its macronutrient profile primarily from ground lamb mince, providing approximately 283 kcal per 100 grams of cooked product, along with 25 grams of high-quality complete protein that supports muscle repair and growth. The fat content is around 21 grams per 100 grams, predominantly saturated from the red meat, though preparations incorporating ghee contribute healthy monounsaturated fats, comprising about 25-30% of ghee's lipid profile. Values can vary based on meat fat content (e.g., 10-20% fat) and added ingredients like besan. Seekh kebab is also a source of key micronutrients from the meat base, including iron at about 2.1 mg per 100 grams, which aids in preventing anemia by facilitating oxygen transport in the blood. It delivers vitamin B12 (roughly 2.9 μg per 100 grams) crucial for energy metabolism and red blood cell formation, as well as zinc (5.1 mg per 100 grams) that enhances immune system function. The blend of spices in garam masala, often including turmeric, adds antioxidants such as curcumin, known for its anti-inflammatory effects.^[69] The protein in seekh kebab promotes satiety, helping to manage hunger, while also contributing to tissue maintenance and development. Charcoal grilling, the traditional cooking method, uses minimal added oil, preserving a relatively lean texture despite the meat's natural fats. Herbs like cilantro and mint, commonly mixed into the mince, supply small amounts of vitamin C (cilantro provides up to 21 mg per 100 grams fresh), which supports digestive processes. Chicken-based variations of seekh kebab offer a lower-fat alternative, with approximately 150 kcal per 100 grams and reduced fat content compared to lamb. Incorporating seekh kebab into a balanced diet requires attention to portion control to maximize these nutritional benefits.^[70]

Health Considerations

Seekh kebab, prepared with fatty minced meat such as lamb or beef, often contains high levels of saturated fat, which can elevate low-density lipoprotein (LDL) cholesterol levels and increase the risk of coronary heart disease.^[71]^[72] Grilling the kebabs over high heat, particularly if charred, promotes the formation of heterocyclic amines (HCAs), mutagenic compounds that have been linked to DNA changes and an elevated risk of cancers including colorectal and prostate in animal and some human studies; the International Agency for Research on Cancer (IARC), part of the World Health Organization, classifies red meat as probably carcinogenic partly due to such cooking byproducts.^[73]^[74] A standard serving of seekh kebab (approximately 100-150 grams) typically provides 250-425 calories for lamb versions or 150-225 for chicken, though larger portions can exceed 400 calories, contributing to caloric density concerns for weight management.^[75] Additionally, the spices and seasonings used can result in sodium levels of 400-500 mg per serving, potentially raising blood pressure in sodium-sensitive individuals when consumed frequently.^[76] To mitigate these risks, opting for lean meats with about 10% fat content or substituting chicken can reduce saturated fat and overall calories by up to 30%, while helping maintain cholesterol levels within healthy ranges.^[71]^[72] Cooking methods like baking or air-frying at lower temperatures minimize HCA formation compared to charcoal grilling, as they avoid direct flames and excessive charring; marinating with herbs or acids and pairing the kebabs with vegetables further lowers risks by promoting fiber intake and antioxidant effects.^[77]^[73] Traditional seekh kebab relies on meat, rendering it unsuitable for vegetarians without adaptations like soya or vegetable-based versions, though such modifications preserve the dish's structure and flavor.^[78] Prepared with halal-certified meat, it supports dietary compliance for Muslim consumers.^[78] Moderate consumption, limited to 2-3 servings per week within a balanced diet, aligns with guidelines to cap red meat at 12-18 ounces weekly, balancing potential risks with nutritional benefits like protein for muscle health.^[79] Recent nutritional reviews from the 2020s indicate that the capsaicin in chilies commonly used in seekh kebab spices can enhance metabolism through thermogenesis and fat oxidation, potentially aiding energy expenditure and reducing obesity risk in spiced preparations.^[80]^[81]

References

[1]
The Seekh Kebab Is an All-Time Barbecue Great - Food & Wine
Oct 14, 2022 · It is essentially a South Asian sausage without a casing. Finely minced meat is massaged with grated onion, fresh cilantro, and fistfuls of ...Missing: authentic | Show results with:authentic
[2]
Seekh kebabs with mint sauce recipe - BBC Food
Rating 4.9 (10) · 1 hr 30 minThese simple lamb kebabs are cooked in the oven and are a great fuss-free way to feed a crowd. Serve in flatbreads with salad and the mint sauce.
[3]
Translation of "skewer" into Persian - Glosbe
سیخ, (کباب) سیخ, با سیخ محکم کردن are the top translations of "skewer" into Persian. Sample translated sentence: Throw them in the air and skewer them like ...
[4]
A Cultural History Of The Kebab - Babbel
Mar 28, 2022 · According to linguist Sevan Nişanyan, the Turkish word kebap derives from Arabic kabāb, meaning “roasted meat.” Going further, the American ...
[5]
Skewer - English to Persian Translation - Aryanpour dictionary
Skewer. سيخ كباب ، سيخ اهني يا چوب مخصوص كباب ، هر چيزي شبيه سيخ كباب ، بسيخ كباب زدن ، بسيخ زدن. Keyword. Criteria. Exact word, Starts with, Contains ...
[6]
Shish Kebabs' Origin and History - The Spruce Eats
Dec 29, 2022 · The term shish kebab comes from the Turkish words şiş kebap that mean "skewer" and "roast meat," and shish kebab is a signature Turkish meal.
[7]
The seekh is the war-horse of the kebab world - Vir Sanghvi
Nov 14, 2020 · In medieval Arab cookbooks, the word 'kebab' does not even appear. ... None of this is to deny that the seekh kebab has Middle Eastern origins.
[8]
https://www.babbel.com/en/magazine/history-of-the-kebab
[9]
Urdu Word سیخ - Seekh Meaning in English is Spits - UrduPoint
The Urdu Word سیخ Meaning in English is Spits. The other similar words are Seekh, Salakh, Kabaab Lagana, Thookna, Phaink Dena, Khar Khar Ki Aawaz and Phankar.
[10]
Evolution of Indian cuisine: a socio-historical review
Apr 28, 2022 · This paper aims to present a socio-historical review of Indian cuisine and its evolution. Based on a thorough analysis of a wide range of documents.
[11]
Kebab | Origins, Description, Taste, & Types | Britannica
### Summary of Kebab Origins and Spread to India
[12]
A kebab fit for a king, how the shish kebab got its name, and the ...
Aug 17, 2020 · The galouti kebab was created for a king who lost his teeth, and shish kebabs are named after Persian traders who cooked meat on swords. The ...
[13]
From Kababs to Pulao, the Art of Cooking in the Time of Mughals
Jun 29, 2019 · Not only the imperial kitchens of the emperor, but also the bazaars of the city were charged with the smoke of different kababs, and the ...
[14]
The Hirshon Lucknow Seekh Kebab - The Food Dictator
Oct 25, 2015 · The Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Introduced by the Mughals it was originally prepared from beef mince ...
[15]
Undivided Kitchens: Refugees brought back techniques and dishes ...
Aug 14, 2022 · As the humble dhaba became gentrified, seekh kebab, chaampe ... The refugees from East Pakistan did not disperse all over India in 1947 ...
[16]
Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) Recipe
Rating 3.9 (9) · 35 min2 pounds (1 kg) ground lamb or beef (about 20% fat content). To Serve ... (Nutrition information is calculated using an ingredient database and should be ...
[17]
Pakistani Seekh Kebab Recipe (Ground Beef Skewers)
Rating 4.9 (49) · 1 hr 20 minSep 3, 2021 · Ground beef (20% fat – not lean) – This will help your kebabs stay tender and moist. If you only have lean meat, try adding a tablespoon of ...
[18]
Seekh Kebab With Mint Chutney Recipe - NYT Cooking
Rating 4.0 (271) · 45 minServed at most traditional Indian restaurants, seekh kebabs are made with ground lamb that's been seasoned with garam masala, cumin seeds, fresh ginger and ...Missing: primary | Show results with:primary
[19]
Seekh kebabs and spicy chilli corn recipe - BBC Food
Rating 5.0 (2) · 1 hr 30 minThese Pakistani lamb kebabs take no time at all to make. Simply blend everything together, shape around a skewer, chill and then grill for 20 minutes, until ...
[20]
Pakistani Beef Seekh Kebab Skewers - Rookie With A Cookie
Rating 5.0 (1) Mar 18, 2024 · If you are not able to find kachri powder, you can use raw papaya paste. ... Pakistani Seekh Kebab + Yogurt Raita. Delicious Makhni chicken ...Missing: binders traditional
[21]
Seekh Kebabs | Ash Baber
Rating 4.7 (31) Mar 18, 2023 · Ingredients · 1 large tomato · 1 large onion · 12 green chillies · 1kg minced lamb, about 20% fat (you can use whatever meat you prefer) · The ...
[22]
Indian Lamb Seekh Kebab (Pan-fried Spicy Lamb Skewers)
40 minJan 1, 2025 · ... fat content (such as 80-20 ground lamb). In fact, in traditional recipes, they add suet for added richness. Avoid very lean minced meat, as ...
[23]
Smoky and Spicy Yogurt Marinated Chicken Kebabs - Serious Eats
Rating 4.8 (8) · 4 hr 35 minMarinating and Resting Time 4 hrs 5 mins. Total 4 hrs 35 mins. Serves 4 to 6 ... Set cooking grate in place, cover grill and allow to preheat for 5 minutes.Missing: Delhi | Show results with:Delhi
[24]
Chicken Seekh Kebab (Kabab) - Spice Cravings
Rating 4.7 (35) · 25 minMar 23, 2021 · Print Recipe Pin Recipe Add to Collection Go to Collections. Prep Time 15 minutes mins. Cook Time 10 minutes mins. Total Time 25 minutes mins.
[25]
10 Awadhi Cuisine Classics You Must Try at Least Once
Chefs mastered slow-cooking methods, known as dum pukht, to lock in flavors and create soft textures. The use of saffron, kewra water, rose water, ghee, and ...
[26]
Chicken Seekh Kabab - Swasthi's Recipes
Rating 5.0 (15) · 35 minApr 27, 2024 · Ground spices like coriander, cumin, chaat masala and garam masala infuse magical flavors to these kebabs. A little amount of oil in the ...
[27]
How to Make Tasty Chicken Gilafi Kebab at Home - Blog
### Summary of Chicken Gilafi Seekh Kebab
[28]
Kakori Kebab Recipe - Ruchi's Kitchen
Rating 4.4 (22) · 1 hr 10 minThese kababs are prepared with minced chicken or mutton meat, khoya (mawa), onions, ginger, garlic, and many aromatic and flavorsome spices.
[29]
Vegetable Seekh Kabab - Sanjeev Kapoor
18 minOct 27, 2016 · Ingredients list for Vegetable Seekh Kabab · 15-20 French Beans chopped · 1/4 cup Cabbage finely chopped · 4 medium Carrots chopped · 3/4 cup Green ...
[30]
Soya Seekh Kebab recipe (Vegetarian Seekh Kebab, Soy Protein ...
Rating 1.0 (1) · 35 minApr 10, 2025 · This Soya Seekh Kebab recipe offers a delightful and nutritious vegetarian alternative to traditional meat-based kebabs.
[31]
Paneer Seekh Kebab- SK Khazana - Sanjeev Kapoor
Apr 16, 2020 · Seekh kebabs specially for the vegetarians – made with paneer they are light and tasty This is a Sanjeev Kapoor exclusive recipe.
[32]
Jain Seekh Kebab - Sanjeev Kapoor
29 minSep 25, 2024 · Ingredients · 3-4 medium raw bananas, boiled, peeled and mashed · 4 tablespoons oil · 2-3 green chillies, finely chopped · ½ cup finely chopped ...
[33]
Chana Dal Seekh Kebab - Ruchi's Kitchen
Rating 4.4 (5) · 2 hr 15 min1/2 cup Chana dal OR Bengal Gram lentils ; 1/4 cup Urad ki dhuli dal (White urad dal) ; A small piece of Cabbage ; 1 small Green bell pepper ; 1 small OnionMissing: seasons | Show results with:seasons
[34]
Turkey Seekh Kebab Recipe: Ramadan Preps and Three Iftar Ideas
Apr 17, 2020 · How to Make Turkey Seekh Kebab: · Mix all the spices and fried onions in the turkey minced meat. · Soak some skewers in the water for 20 minutes ...
[35]
Seafood Seekh Kabab - Sanjeev Kapoor
8 minJul 20, 2017 · Method · Mix together minced fish, minced prawns, onion, coriander leaves, green chillies, garlic, ginger, lemon juice, salt and cardamom powder ...
[36]
Air fryer veg seekh kebab | vegan seekh kebab - SecondRecipe
Rating 5.0 (1) · 45 minPreheat the air fryer to 185°C. Place the kebab in the air fryer basket. Cook for 20-22 minutes, flipping halfway and brushing with oil again to ensure even ...
[37]
Shan Seekh Kebab BBQ Mix 50g | Iceland Foods
14-day returnsBuy Shan Seekh Kebab BBQ Mix 50g online at Iceland. Free next day delivery (minimum spend applies).
[38]
https://www.sanjeevkapoor.com/Recipe/Vegetable-Seekh-Kabab-KhaanaKhazana.html
[39]
Gluten-free Seekh Kabab Recipe | Glutenfreeindian
Rating 4.5 (267) Sep 8, 2017 · This delicious Seekh kabab Recipe at home is made with only 7 basic ingredients. It's a quick snack recipe for home parties. Try it now!<|control11|><|separator|>
[40]
10 must-try foods that define the true taste ofDelhi - Times of India
Aug 29, 2025 · Seekh kebabs, smoky and spiced, are wrapped in thin rumali rotis with onions and chutney. It's food meant to be eaten while weaving through ...Chole Bhature · Parathas Of Chandni Chowk · Kebab Rolls
[41]
On the menu: Pakistan's food capital lives up to its name - Dawn
Apr 6, 2014 · When I mentioned a great chicken chohla, or chickpea, place in Anarkali, he offered to get some from a joint he knew. ... seekh kebabs after a ...
[42]
7 non-vegetarian dishes introduced by Mughals to Indian
Aug 20, 2025 · Mutton Seekh Kebab. Another popular dish from Mughlai cuisine is Mutton Seekh Kebab, made with minced mutton. Nargisi Kofta. 6/8. Nargisi ...
[43]
Top 10 traditional Eid-al-Adha recipes you must try in 2025
Jun 4, 2025 · Seekh Kebabs. For seekh kebab the meat is grounded along with spices and herbs and then skewered over open flames or grills. · Mutton Korma.
[44]
Trying out four very different iftar menus in Islamabad - Dawn Images
Mar 30, 2024 · There was chicken seekh kebab, chicken boti, shahi beef haleem, desi ... Enjoy till it last- your body not Ramadan. Recommend 6.
[45]
10 delicious kebab recipes you must try this Ramadan - Times of India
May 7, 2019 · Seekh Kebab Recipe: Made of minced meat, grounded spices and grilled ... If you are a kebab fan, then during the Iftar time, all you ...
[46]
[PDF] informal economy street vending in Asia
Since the 1998 financial crisis and the economic slowdown, thousands of low paid workers lost their jobs and many ended up as street vendors. Among them is M ...
[47]
https://www.secondrecipe.com/air-fryer-veg-seekh-kebab/
[48]
History - British Curry Day
Post-War Immigration and the Rise of Curry Houses ... In the 1950s and 1960s, the first wave of South Asian immigrants began opening restaurants and takeaways.<|control11|><|separator|>
[49]
Seekh Kabab - Shan Foods Taste of Authentic Food with a Bite of ...
Seekh Kabab is a seasoning mix for BBQ, with ingredients like paprika, red chili, and coriander. It is used to make meat balls on skewers.
[50]
TOP 10 BEST Seekh Kabab in New York, NY - Updated 2025 - Yelp
Rating 4.1 (20,372) Top 10 Best Seekh Kabab Near New York, New York ; 1. Lahori Kabab Restaurant · (115 reviews). 2.7 mi ; 2. Kabab King · (411 reviews). 6.2 mi ; 3. Sami's Kebab House.
[51]
Frozen Chicken Seekh Kabab Importers - ExportHub
Rating 5.0 (2,225) We are importing in United States. Should be USD $3 per Packs price for Chicken Seekh Kabab. Expecting quotes from sellers in Pakistan. We need 1400 Packs ...Missing: India 2000
[52]
Chicken Kebab Wraps - Masala and Chai
Rating 5.0 (4) · 30 minApr 8, 2024 · These Indian-style Chicken Kebab Wraps feature juicy seekh kebabs wrapped in parathas and topped with a homemade cilantro-mint chutney, pickled onions, a fresh ...
[53]
Lamb Seekh Kebab | nepaliaustralian
Sep 23, 2014 · Lamb Seekh Kebab · 500 gms of lamb mince · 2 tablespoons of ginger garlic paste · 1 tablespoon garam masala · 1 teaspoon of chilli powder · 1 cup ...
[54]
Reshami Seekh Kebab - Haldiram Foods
Home / FROZEN / Plant Perfect / Reshami Seekh Kebab Plant Perfect. Reshami Seekh Kebab. INGREDIENTS: Coming Soon.. Category: Plant Perfect.Missing: cook 2010s
[55]
MasterChef Australia: Declan Cleary, Sarah Todd, Indian street food
Sep 4, 2025 · ... seekh kebab, and misal pav, eating mostly at dhabas and roadside stalls. The infamous Delhi Belly did not hit either of them during their ...
[56]
Halal Certification and Its Impact on U.S. Food Exporters
Jun 17, 2025 · Halal certification boosts U.S. food exports to global markets, brand trust, and ensures compliance with international halal standards.Missing: Seekh kebab
[57]
New partnership takes plant-based kebab mainstream - Unilever
Sep 7, 2023 · The Vegetarian Butcher is set to disrupt the kebab market with the European launch of its plant-based meat skewer that has the taste and texture of its animal ...Missing: seekh | Show results with:seekh
[58]
Traditional Indian spices and their health significance - PubMed
Both turmeric and curcumin were found to increase detoxifying enzymes, prevent DNA damage, improve DNA repair, decrease mutations and tumour formation and ...Missing: seekh kebab garam masala
[59]
Calories in 4 Chicken Seekh Kebabs by Fatima's and Nutrition Facts
Nutrition Facts. Serving Sizeserving (100g). Amount per serving. Calories150cals. % Daily Value. Total Fat 6g. 8% · Saturated Fat 1.7g. 9% · Total Carbs 2g. 1%.
[60]
How to eat less saturated fat - NHS
Eating lots of saturated fat can raise your cholesterol and increase your risk of heart disease. Saturated fat is found in: butter, ghee, suet, lard, coconut ...Missing: seekh | Show results with:seekh
[61]
Lean meat and heart health - PubMed
Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels.Missing: seekh kebab
[62]
Chemicals in Meat Cooked at High Temperatures and Cancer Risk
Jul 11, 2017 · In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer ...Missing: kebab | Show results with:kebab
[63]
https://masalaandchai.com/seekh-kebab-rolls/
[64]
Seekh kebab Nutrition - SnapCalorie
1 serving (100 grams) contains 200 calories, 15.0 grams of protein, 15.0 grams of fat, and 5.0 grams of carbohydrates. SnapCalorie Logo. Log this food in ...
[65]
Calories in Grilled Beef Seekh Kebab by Al Safa Halal and Nutrition ...
Nutrition Facts. Serving Size2 kebabs (86g). Amount per serving. Calories ... Sodium 480mg. 21% · Calcium 40mg. 3% · Iron 2.6mg. 14% · Potassium 300mg. 6%. * The ...
[66]
Grilling and Cancer Risk: What You Need to Know for a Healthier ...
May 20, 2025 · Grilling meat, poultry or fish with intense heat or open flames can lead to formation of potential cancer-causing compounds (carcinogens).
[67]
Halal cultivated meat: an untapped opportunity - PMC - NIH
Jul 12, 2023 · Here, we explore key considerations regarding the acceptability of alt protein products for Muslim consumers, explore Halal certification ...Introduction · The Muslim Market For Meat · The Halal Market And Dietary...
[68]
https://www.bluetribefoods.com/products/plant-based-chicken-seekh-kebab
[69]
Dietary Capsaicin: A Spicy Way to Improve Cardio-Metabolic Health?
This review critically evaluates the available experimental and clinical evidence for and against dietary capsaicin being an effective dietary means to improve ...Missing: 2020s | Show results with:2020s<|separator|>
[70]
Dietary capsaicin and its anti-obesity potency - PubMed Central - NIH
[55] demonstrated that mice treated with 10 mg/kg body weight capsaicin could markedly suppressed body fat accumulation and promoted energy metabolism (Table 2) ...Missing: 2020s | Show results with:2020s
[71]
The Taste by Vir Sanghvi: From tandoori chicken to kebabs; the evolution of Indian cuisine
Hindustan Times article by Vir Sanghvi discussing the indigenous history of kebabs in Indian cuisine, including references to the Manasollasa text and Colleen Taylor Sen's work.
[72]
Feasts and Fasts: A History of Food in India
Book by Colleen Taylor Sen detailing the history of Indian food, including pre-Islamic meat grilling traditions and references to the Manasollasa text.
[73]
Feasts and Fasts: A History of Food in India
Book by Colleen Taylor Sen, published by Reaktion Books, discussing the history of Indian cuisine including pre-Mughal meat grilling traditions and references to the Manasollasa text.
[74]
The Taste by Vir Sanghvi: From tandoori chicken to kebabs; the evolution of Indian cuisine
Article by Vir Sanghvi in Hindustan Times, citing Colleen Taylor Sen on ancient skewered meat traditions in India predating the Mughals.