Discover a world of taste with luscious bite-sized kebabs. The secrets of making traditional ( minced and fried) as well as grilled Sheesh Kebabs are shown here. You can make kebabs with just about anything - meats, seafood, cheese , tofu or vegetables, or experiment with your own ingredients. 

The history of kebabs generally points their origin to ancient Middle Eastern food, where it meant fried meat. In olden times they were mostly made of minced meat, mixed with some spices and then deep fried. Some of the very famous minced meat kebabs styles were Shami kebab, Shikampuri kebab, Kacche kebab, Kakori kebab etc. Over time this dish became very popular and different variations to the kebab came forth. From this originated the now famous Shish kebab.

 

Shish kebabs can be made in many different styles and combinations. Also referred to by different names such as Kathi kebab, Boti kebab, Malai kebab, Sheekh kebab etc, the name originates from the word 'sis' which is a Turkish word meaning skewer. It is believed that in the regions where there was a scarcity of fuel, shish kabab was a very efficient way to cook meat. To make shish kababs small pieces of meat were threaded on skewers and grilled on an open spit fire for faster and more economical cooking.

Kabab as it was termed earlier is now commonly known as Kebab or Kebob and has now become a common English culinary term. In the original style of making kebabs, the meat is marinated with herbs and spices for hours and then typically grilled to char the meat a little to give it a smoky flavor.

The most common meat in the Middle Eastern regions for making kebabs is lamb, goat or chicken. As times are changing, more and more people are experimenting with kebabs and many different varieties of meats and vegetables are being substituted to make delicious kebabs. You can make kebabs with just about anything. You can try the old way of using minced meats, fish, vegetables or beans to make kebabs. You can also use the shish kabab style, to grill chunks of meats, fish, cheese or vegetables to make kebabs. If you are using the minced form of making kababs then you can mix different types of herbs and spices to the minced ingredients and grill, bake, deep fry or even shallow fry them. Similarly if you make it in the shish kabab style then you can make your own marinade and then marinate the meat, fish, cheese or vegetables for few hours and then grill or bake them.

I have experimented here with both the minced and shish kebab styles. These recipes are very simple and designed to require very little time and effort. I have played with my own marinade and spice blends to whihc will give you a dependable result if you follow the directions , but go ahead and experiment to make your own styles. This is one dish where any changes here and there can lead to a whole new taste. So go ahead and enjoy cooking kebabs. 

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