8 Jul


Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav) is a wide variety of skewered meals originating in the Middle East and later on adopted in the Balkans, the Caucasus, other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: “şiş kebap”) cooked on a skewer.[1] In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become a part of everyday cuisine in many countries

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.{{Citation needed]} The dish has been native to the Near East[3] and ancient Greece since antiquity. 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.

Chicken Kebab Recipe
Makes 4 skewers


  • 1 skinless and boneless chicken breast
  • 1 red/green/yellow bell pepper [seeds removed; sliced into bite-size pieces]
  • 1 tomato [seeds removed; sliced into bite-size pieces]
  • 1 red onion [peeled; sliced into bite-size pieces]



  • 2  tablespoons olive oil
  • 1/2 cup yogurt
  • 1 tsp ginger garlic paste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin seeds
  • 1/4 teaspoon salt
  • 1/2 tsp pepper powder
  • 1 tsp garam masala powder(optional)


Cut the chicken into small cubes (a total of 16 pieces if you will), pat dry and marinate with the ingredients for 4 hrs or overnight.

Mix all of the ingredients for the marinade in a clean bowl. Make sure to taste it accordingly prior to adding the chicken cubes. If it needs adjusting, do so according to your tastes. Taste the marinade once all of the ingredients are in.

Add the chicken cubes into the marinade and mix well, ensuring the meat is fully coated. Cover the bowl with plastic wrap and keep inside the fridge.

When you want to make the kebabs .set your veggies and marinated chicken. Skewer the chicken meat and veggies alternately on water-soaked bamboo sticks or stainless steel barbecue skewers. Use the marinade sauce to coat the prepped kebabs before grilling them.The bell peppers and vegetables give both color and help refresh your palate after each bite of the chicken kebab.

Grill the chicken kebab till tender.





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One Response to “CHICKEN KEBABS”

  1. kebab burgau August 15, 2013 at 9:30 pm #

    I am not sure where you are getting your information, but great topic. I must spend some time finding out much more or figuring out more. Thanks for magnificent info I used to be searching for this information for my mission.

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