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Learn how to make Qureshi Kebabs with our Chef Varun Inamdar.
Introduction
Smokey succulent Qureshi Kebabs with the enticing aroma of fragrant spices! The kebab batter is a mixture of minced mutton (keema), ginger, garlic, and other spices, which is given a smokey piquancy with the use of charcoal and is further thinly wrapped around a metal skewer for the shape, and pan-fried or pan-seared. The spices give the kebabs a lip-smacking flavour. Serve the kebabs with yogurt or green chutney or dips. Do try making these smokey delicious kebabs this weekend & let us know how it goes in the comments.
Chef's Trivia
For the Kebab Mixture
500 gms Mutton Keema
1 tsp Chaat Masala
1 tsp Cumin Seeds Powder (roasted)
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tbsp Green Chillies (finely chopped)
1 tsp Garlic (grated)
1 tbsp Ginger (grated)
1 Onion (chopped)
1 tsp Lemon Juice
Salt (as required)
Charcoal
Oil
Pan-Searing the Kebabs
Oil
For Garnish
Fresh Cream & Butter
Onion Rings
Lemon Slices
Green Chutney
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About Kebabs
Kebab is a cooked meat dish, with its origins in Middle Eastern cuisines. Many variants are popular around the world. Kebabs consist of cut-up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as a tas kebab.[2][3] The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.