Global kebabs

Turkish kebabs
Shish kebabs- turkish, a dish consisting of small cubes of meat(any kind) threaded on
a skewer (şiş in Turkish) that are grilled or roasted.
Doner kebabs – turkish , is sliced lamb or chicken loaf which is slowly roasted on a
vertical rotating spit.
Adana Kebab – turkish, Kebab meat with chili
Beyti kebab - ground lamb or beef, seasoned and grilled on a skewer, served with
tomato sauce and yoghurt,
Cağ kebab, 'spoke kebab' - Cubes of lamb roasted first on a cağ (a horizontal rotating
spit) and then on a skewer,

Iranian kebabs
Chelow kabab - kebabs with saffroned Basmati rice, lavash (a paper-thin bread),
grilled tomato, raw onions, bell peppers, mushrooms
Kabab Barg - Grilled marinated sirloin.
Kabab Torsh - grilled beef marinated in a mixture of pomegranate juice, crushed
walnuts, parsley, crushed garlic, and olive oil

Morrocco

Grilled fish kebabs – minced fish , olive oil, cilantro and lemon juice,served with rice.

Pakistani kebabs

Chapli kabab - Marinated beef in spices and grilled on skewers.

Seekh kabab - made of minced meat with spices and grilled on skewers in a Tandoor,
and served with chutneys or mint sauce.

Greece

Gyros - small pieces of pork, served in a pitta bread rolled into a cone shape.

Souvlaki - small skewers of pork, barbecued, then served plain, in a pitta, or with
salad.

Indian nonveg

Hussaini kebabs – skewered barbequed lambs

Seekh kebabs - ground goat meat and spiced it up, wrapped around iron rods, slowly
cooking it over open charcoal fire
Kathi kebab – Made with beef, chicken or lamb meat mostly with a mix of spices,
cooked inside the tandoor with skewers
Maas ka soola – rajasthani , leg of lamb, cut it in to 1" strips threaded over metal
skewers and cooked over a bed of charcoal.
Paththar kebab – hyderabadi , lamb meat marinated and cooked over Pathar.
Galawati kebab – lucknow , it means” melt in mouth”,minced beef with 20% beef fat,
raw papaya and spices ,shallow fried on tawa.
Kakori kebab- lucknow , similar to galawati but cooke on a skewer over charcoal.
Shami kebab- rajasthani , patty shaped and pan fried , basically made with ground
lamb and chana dal
Shikampuri kebab- hyderabadi , similar to Shami kebab except that the belly of the
kebab is filled with spicy yogurt
Boti kebab – boneless leg of lamb pieces , marinated in yoghurt and spices and cooked
on charcoal fire.
Reshmi kebab – chicken minced with saffron and cheese ,cashewnut paste and butter ,
cooked in Tandoor
Chandini kebab – chicken minced with cream , cheese and spices, shallow fried .
Tabak maaz – kashmiri , lamb ribs par-cook in milk, simmer in yogurt sauce, then pan
fry
Murg achari kebab – grilled pickle and chicken mince kebab
Amchur machali kebab – skewered , spicy and aromatic

Indian veg

Paneer tikka- homemade cottage cheese cooked with herbs and spices
Kasoori paneer tikka - Cottage Cheese cubes flavored with dry fenugreek
Taufa –e-zameen – yam kebabs ,paty shaped and shallow fried
Veg seekh kebab – mashed potato and yam kebab
Kabab e chaman - spinach and potato kebabs
Dahi kebabs – rajasthani , made with hung yogurt, Besan, and spices
Veg galawati kebab – mushrooms and soya beans paste kebab
Kumbh kebabs – mushroom kebabs
Haryali kebabs – mint , yoghurt and roasted chana dal
Hara bhara kebabs - tikki made of green peas, palak and coriander,
it is stuffed with khoya before being toasted on the tawa.
Bhutte ke kebabs – rajasthani , mince corn and yoghurt
Khoya khumani kebabs – raw banana boiled and minced with raisins and shallow fried
Veg shami kebabs – red kidney beans minced with roasted chana dal
Methi kebabs – soya beans minced with cashewnut paste and fenugreek flavour
Gulistan kebabs – yam and potato kebabs with roasted sesame seeds
Surang ki galawati kebab – a gourd and potato preparation,patty shaped and deep fried
Pahari kebab – a type of veg shami of yam and gram dal mince
Masoor kebab – husk lentils kebab with garlic and amchur flavour
Khile phool kebab – cauliflower kebabs , skewered, marinated with coconut, cumin and
ginger garlic paste
Karela kebab – stuffed bitter gourd , shallow fried
Kathal kebab – jackfruit and chana dal kebab with clove flavour
Nadru kebab – potato and kamalkakri(bhasid) kebab
Chicken
Kurg kastoori kebab – chickenmince with saffron and fenugreek
Tangri kebabs - grilled chicken drumsticks steeped in fresh mint, coriander,
lemon and yogurt.
Moongphali kebabs – peanuts and chicken mince
Saunfiya murg seekh –chicken seekh kebab with fennel flavour
Pudina neza kebabs - Tender chicken drumsticks with a hint of mint
and cilantro
Reshami seekh kebabs – skewered chicken mince,first
chargrilledand then deep fried.
Potli kebab – chicken breast marinated in hung curd, with
fennel and cardamom flavour, cooked in tandoor .
Murg anarkali kebab – chicken patty with a pomergranate and
mint flavour,shallow fried

Reshami kebabs – given above

Murg achari kebab – given above

Mutton
Burrah kebabs – lamb cutlets marinated in yoghurt and cooked in tandoor with flavors
of nutmeg and cumin
Hussaini kebabs
Seekh kebabs
Paththar kebabs
Galawati kebabs
Kakori kebabs
Shami kebabs
Shikampuri kebabs
Adraki champ – ginger flavoured mutton chops,charcoal grilled.

Seafood kebabs
Dariya ka rattan – prawns marinated in hung curd and mustard oil ,skewered in
tandoor
Kasoori jhinga – prawns in a curry leaves and mint and coriander paste with hung
curd , roasted in tandoor
Tandoori nisha – prawns in a hung curd , cream and butter mixture, skewered in
tandoor.
Jugal bandi seekh kebab – sole fish minced with prawns with butter flavour
Amritsari machali kebab – sole fish minced with ajwain flavour, shallow fried
Khatti meethi machchali – fish kebabs with lemon juice ,tamarind pulp and jaggery

Prateek Gupta(c-1037)
Culinary arts year- 2
24/3/08 .