A very delicious, succulent barbequed minced meat, char grilled with vegetables and served with pita bread and a garlic sour cream.
The origin of kebab may lie in the short supply of cooking fuel in the Near East. Tradition has it that the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires.
According to Ibn Battuta, a Moroccan traveler, in India, kebab was served in the royal houses during the Delhi Sultanate period (1206-1526 CE), and even commoners would enjoy it for breakfast with naan.
5 - 10 Minutes
2 - 3 Hours
3.5 - 4 Hours
8 - 10 Kebabs
Chicken Breast, boneless
Coriander Leaves, chopped
Flat- Leaf Parsley, chopped
Mint Leaves, chopped
All Spice *
White wine vinegar
1/2 teaspoon lemon pepper
Dried Onion flakes
15 - 20 leaves
In a food processor, put all the ingredients except for the mint, coriander and parsley leaves.
Allow it to mince well.
Chop all the greens and add to the minced meat. Mix well by hand.
Put it in an airtight bowl and refrigerate for 2 - 3 hours.
Spead some olive oil on a pan and allow it to heat well.
Roll the Minced chicken onto the sticks and cook well on all the sides.
For the dressing, put all the ingredients together in a glass bottle and shake well. Serve chilled.
* All Spice can be made by mixing equal proportions of Cloves, Cinnamon and Nutmeg powders.
Another perfect dip for the kebabs is Garlic Mayonnaise or whipped Sour Cream with Garlic.
The kebabs would certainly taste a lot better when cooked on a charcoal grill, but as a substitute they can be pan grilled too.