Kebabs are a popular Middle Eastern food made by placing cuts of meat and/or vegetables on kebabs and mounting kebabs on the grill. This food can be found in Greece, Turkey, Egypt, Israel, Iraq, and many other countries in the Middle East under various names. It is also popular in populous areas of the Middle East, such as the United Kingdom and parts of the United States.



What is kebab?

The word "kebab" means "roast" in Turkish. For many, the most familiar kebab is kebab, which is made with meat, which is cut into pieces and slightly seasoned before being skewered. Many people also like to include vegetable chunks such as onions, peppers, pumpkin, and mushrooms in their kebabs. Kebabs made from long strips of meat can also be found, as well as dona kebabs, which are made by grinding the meat, forming a cylinder around the kebab, and then slowly roasting them. In India, people eat kathi kebab, a kebab cooked in a mud oven.

Street food

Kebabs can be eaten as street food, usually with flatbread, but also with rice, lentils, and other foods. Depending on regional tastes, kebabs can be decorated with a variety of sauces. Rich yogurt sauces, tahini, savory chutneys, and chili sauces are all common in the Middle East, and some chefs prefer to eat slightly sweet sauces like peanut butter, coriander chutney, and even fruit chutney.

Many Middle Eastern restaurants offer kebabs as part of their menus because this food is so famous. "Chicken kebab recipe with different type and look". Kebabs are also easy to make at home. If you have a grill, you can make traditional-style kebabs, but you can also grill kebabs in the oven or fry them in a pan. Kebabs make great casual party food that can be eaten cold or hot. If you have picky eaters in your home, assembling kebab nights yourself can be a way to get them more involved in the cooking process. 

Chicken kebab recipe with different type and look

  1. Doner Kebab
  2. Chicken Angara Kabab
  3. Seekh Kebab
  4. Adana Kebab
  5. Chapli Kebab
  6. Shish Kebab
  7. Tunday Kebab
  8. Shami Kebab
  9. Hariyali Kebab

1. Doner Kebab

This homemade kebab kebab can be made with lamb or beef. While beef is the most popular in Australia, in Turkey (home of Dona kebabs) they are made with lamb and beef. Both are delicious, I can't choose the favorite! While this is the giant miniature version you'll see in stores, we've adapted the cooking method for the home kitchen,

How to make Doner Kebab

Beef or lamb:  Get 15% fat for best results. If you carefully examine the meat in those rotisseries, you will see that they are all covered in fat!! Ours are not as greasy, but when we try it with lean meat, it is different. Also keep in mind that the taste of meat is in fat. Mix lamb fat into lean beef and you'll swear you're eating lamb!

Spices – we find our own mixtures by tasting meat from our favorite kebab parlors;

Onions and garlic – essential flavor bases!

 

A note about bacon and authenticity – Since kebabs are mainly from Muslim countries, bacon may seem inappropriate given that pork is not consumed for religious reasons. The reason for including it is to make this recipe accessible to home cooks. Traditional kebabs are made with a lot of animal fat. When you watch a video of a tiered version of kebab on YouTube, they put on a layer of meat (like chicken) and then cover that layer with chopped fat, then put on chicken, and then put on fat. Too fat! Using bacon is a shortcut that is easier for the average home cook to use – my butcher

Making Doner Kebab

The best part – how to make it! It's easy. Once you start processing a large piece of meat! In short, meat is pureeed in a food processor and then transformed into a "paste", giving it a unique sculp table meaty texture (for example, as opposed to meatloaf, meatloaf is hand-shaped and has a more "crumbly" texture).Then roll it in foil into a log shape – this will keep its shape while hanging it from a pan with a kebab (without it, the meat will sag when raw) – and cook it in the oven. Tear off the last of the foil, brown it, and engrave it upright!!

Carving and pan frying

The texture of cooked meat can be cut thin – just like in a rotisserie! Shave it very thinly, and once you want/need to cut off how much, fry it gently in a pan so that it has a golden brown on top. It's a magical touch that really changes the meat because once you cut off the brown layer on the outside, the meat on the inside is pink. It's the same special finishing touch we made to the tortilla! This is a close-up of a grilled Dona kebab. Just fry it lightly and don't make it crispy, as they do in rotisserie, coat it with a little gold to make the meat fresh. It only takes a minute

Doner Kebabs

It's a big, juicy donna kebab! Very popular in Australia, especially after spending a late night at a bar with friends! Made with Lebanese bread or other thin flat bread, coated with hummus and topped with a sauce such as kebabs, lettuce, tomato, onion and yogurt, garlic, and chili sauce. ready to serve

 

Ingredients

  • 1 kg/2 lb sheep or hamburger mince (ground meat) , ideally 15% fat (Note 1)
  • 200g/7oz dirty bacon , generally diced
  • 1 onion , diced (brown, yellow, white)
  • 2 clove garlic , generally slashed
  • 1 tablespoon vegetable or olive oil (for burning)
Preparing Flavors:
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 3 tsp salt , fit/cooking salt
  • 1 tsp dark pepper
DONER KEBABS:
  • 8 flatbreads (Lebanese bread valid!)
  • 1 ice shelf lettuce , finely destroyed
  • 6 tomatoes , divided and cut
  • 2 red onions , finely cut
  • Hummus
  • Yogurt sauce , discretionary
  • More Sauce choices: bean stew sauce/Sriracha (I utilize this), bar-b-que, sweet bean stew, pureed tomatoes/ketchup
  • Additional choices: tabbouleh, destroyed cheddar
  • Guidelines

MARINATE MEAT:
  • Blend hamburger or sheep in with every one of the Flavors - blend well utilizing your hands.
  • Cover and refrigerate 2 hours least, or as long as 24 hours.
Planning:
  • Preheat broiler to 170°C/325°F (150°C fan).
  • Line baking skillet with foil.
  • Check to guarantee sticks are sufficiently long to prop on the sides of the skillet.
PUREE MEAT:
  • Place onion, bacon and garlic in a 8 cup/2L+ food processor. Barrage until it turns into a glue (video at 29 sec),~30 sec on high, scratching disadvantages as you go.
  • Add meat and barrage on low until it turns into a glue (video at 42 sec), scratching disadvantages (~1 min for strong food processors, 2 min for less strong).
SHAPE DONER KEBAB MEAT:
  • Turn the meat onto the countertop. Wet your hands with water and shape into uniform blocks 20 cm/8 inches long.
  • Place 2 x 60cm/2 feet in length bits of foil covering each other by 1/3.
  • Put meat on the finish of the foil, then roll it up, firmly enveloping it by the foil.
  • Curve the finishes immovably to shape a log 25cm/10" long, then, at that point, cut off overabundance foil. Roll into even log.
  • String sticks through the log.
  • Place log raised in skillet by setting sticks on the edge of the container.
COOKING:
  • Cook for 1 1/2 hours, turning once following 60 minutes, until the log comes to 70°C/160°F (up to 80°C/175°F is fine). Presently the log is cooked. (Note 9)
  • Eliminate foil from log yet leave sticks set up.
  • Increment stove intensity to 250°C/480°F, or as high as your broiler can go on the off chance that it can't arrive at this.
  • Prepare for 10 to 15 minutes, turning once, until carmelized everywhere.
  • SHAVING/Sautéing (KEBAB SHOP STYLE!):
  • Eliminate sticks then stand the meat upstanding.
  • Shave meat daintily - cut however much you expect to utilize.
  • Heat the oil in a saucepan with medium-high intensity. Cook shaved meat gently hued yet "floppy" (not crisped). Use quickly for Doner Kebabs!
DONER KEBABS:
  • Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
  • Heap on Doner Kebab Meat. Shower with sauce(s) of decision.
  • Roll up firmly, enclose by foil whenever wanted (to keep intact). Snatch and eat up!

2. Chicken Angara Kabab

Chicken Angara Kabab is a spicy, hot, hot-dried Indian chicken appetizer recipe that, just like the chicken Boti Kabab, will keep you entertained at any party. Absolutely tender chicken nuggets completely wrapped in a secret Angara marinade. You can make this Angara kebab in the oven, frying pan, or even on the grill.

What is Chicken Angara Kabab? 

Chicken Angara Kabab is a dried Indian chicken appetizer made mainly from boneless chicken nuggets and marinated in a special spicy, hot, hot marinade. After that, the chicken pieces are skewered and cooked in a traditional mud oven or over-burning charcoal (angara).Angara is derived from an ancient Sanskrit word that literally means "burning charcoal". Traditionally, it used to be cooked on burning charcoal or mud stoves.

Ingredients

  •  907 gms Boneless Chicken bosoms or thighs cut into 2.5″ pieces (2 pounds)
  • ¼ cup garlic generally cleaved (around 11 units)
  • ¼ cup generally diced ginger
  • 2 tbsp Yogurt (unsweetened)
  • 9 bubbled dry kashmiri red chilies (READ NOTES)
  • 2 tbsp almond flour (READ NOTES)
  • 2 tbsp Tomato Glue
  • 3 tsp Mustard Oil
  • 2 tbsp Lemon Juice
  • Salt (to taste)
  • 3 tbsp Ghee (brushing the kabab)

Dry Flavors for the Angara Kabab Marinade

  • 1 tbsp Paprika or Deggi Mirch or Kashmiri Red Bean stew Powder
  • ½ tbsp chaat masala
  • ½ tbsp Coriander Powder
  • 1 tsp Star Anise (Chakr Phool) Powder
  • ½ tbsp Garam Masala Powder
  • 1 tbsp baked masala

Instructions

  1.  Begin by washing the chicken pieces under running faucet water. Wipe them off with the assistance of a kitchen towel. Put away.
  2. Next, add the bubbled kashmiri red chilies (READ NOTES beneath), diced ginger and garlic in a blender container and make a smooth glue.
  3. Take the washed chicken pieces in an enormous profound lined compartment. Add the kashimiri red bean stew glue and the wide range of various fixings referenced above in the rundown.
  4. Mix them well with the assistance of your hand so every one of the chicken pieces are very much covered with the amrinade.
  5. Next, cover the pot and pop it in the refrigerator. Permit the chicken parts of sit in the marinade for the time being.
  6. Next, Stick the chicken pieces in the metal skeweres, in the event that utilizing bamboo sticks read the notes underneath. Stick the meat with practically no holes, this will keep the kababs delicious and delicate.
  7. Once, you are finished spearing every one of the marinated chicken pieces layer a baking plate with aluminum foil and put a treat rack on top of the plate. Shower oil on the treat rack and organize the sticks equally with sufficient hole inbetween each stick.
  8. Pre intensity the broiler to 375 degrees F and prepare each side for 20 mins. All out 40 mins. After 20 mins take out the baking plate and brush a liberal measure of ghee on the chicken pieces, turn sides and prepare again for 20 mins.
  9. Finally cook on HIGH for 5-6 mins or until you get that charrred look. You might brush the kabab with ghee prior to searing. Whenever they are done keep them on a huge plate.

How to skillet cook the Chicken Angara Kabab?

  1. If you need you might skirt baking the Angara Kabab in the stove rather you can make a group of phenomenal kabab on the skillet or tawa.
  2. Set a skillet or tawa over medium intensity. Brush it with 1 tbsp ghee. Layer the sticks equitably with sufficient room between each stick. Sear done on both sides or medium low intensity roating sides after regular stretches.
  3. Brush with ghee while changing sides and permit the chicken parts of cook well, it ought to take you around 15 mins on each side to get completely cooked.
  4. Next, increment the intensity to high and meal them for 1 min on each side or unitl softly roasted.
  5. Nest, follow the Dhungar technique as referenced previously.
  6. Measuring Units utilized, 1 cup = 240 ml and 1 teaspoon = 5 ml.
  7. How to heat up the dry Kashmiri red chilies? Set a pot over medium intensity, add 2 cups water and 9 Kashmiri dry red chilies, cover and cook for 5 mins. Channel the water and put away the bubbled chilies.
  8. Tips for Bamboo Sticks: In the event that you pick bamboo sticks to stick the marinated chicken in all actuality do absorb the sticks water for no less than 15 mins. This will keep them from consuming or becoming dark while cooking the Angara Kabab.
  9. You can utilize almond glue rather than almond flour.
  10. How to make almond glue? absorb around 6-7 almond enough warm or high temp water for no less than 20-30 mins. Eliminate the skin and crush them into a fine glue with 2-3 tsp water in a blender processor.
Note: In the event that you decide to skillet fry the chicken Angara Kabab than do cook the meat well on all sides. This needs a tad of observing as the chicken would get singed rapidly or over cooked. Continuously keep the intensity on medium or medium low. Try not to be enticed to build the intensity if not the chicken could get cooked from outside and stay crude inside.