Kebabs generally consist of meat and vegetables on a skewer and are grilled on burning charcoal. However, Kebab’s main ingredients may vary, lamb, beef, fish, or chicken as well as vegetables like green peppers, onions, etc. The term shish kebab comes from the Turkish words şiş kebap that mean “skewer” and “roast meat,” and shish kebab is a popular dish in the middle east and is a signature dish in the Turkish meal. Kebabs were a natural dietary solution for nomadic tribes in what’s now Turkey.
Today kebabs are a part of most cultural cuisines in some of the other forms. Each culture adds its own choice of flavors and spices to the kebabs. The malai boti kebabs are famous in the desi culture which is the Indian, Pakistani, and Bangladeshi.
Wash the meat thoroughly under the water. Boil the meat in boiling water to make it tender for about 5 minutes.
Keep aside and let it cool down. Start marinating the meat with Garlic Ginger Paste, Green Chili Paste, Salt, Lemon Juice and Olive Oil. Mix it thoroughly. Cover the mixing bowl with cling film and let it rest in refrigerator for 30 Minutes to 3 Hours depending on you.
Heat up your griller to around 250 °C. Take the skewers, apply oil on them then slowly, put meat on it one by one. Place the skewers in the griller. Cook for 30 minutes.
While the meat is cooking up, prepare the salad. Grate and chop down the carrots, tomatoes, cucumbers and onions.
Mix all the chopped veggies together in a bowl, add Olive oil and mayonnaise along with olives. Mix it. Add Vinegar and salt along then mix it again. Keep in the refrigerator to cool down the salad.
Serve Grilled Beef Kebabs with hot tandoori and salad. Additionally you can grab a piece of coal and light it, then pour a small amount of Ghee on the coal and place it inside the kebab bowl and close lid for 2 minutes and they will get smoky.
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