Although kebabs were thought to have originated in the Middle East, they are popular everywhere these days and India is no exception. The Mughals first introduced kebabs into India around the 16th century. Since then, India has developed many unique and creative kebab dishes of their own using traditional Indian spices and marinating techniques.

In India, kebabs are made in a large clay oven known as a tandoor. Tandoor ovens are able to heat foods to extremely high temperatures (1000 deg F). The trick to keeping the meat or poultry juicy and succulent is marinating it in yogurt.

Traditionally, kebabs are skewered meats or vegetables cooked on a grill or even under the oven broiler. But these days, kebabs can be made using paneer, chicken, seafood or even fruit. Indian kebabs are delicious, healthy and very easy to prepare. These are a few of my favorite kebab recipes; I hope you will enjoy them. I have also included a recipe for Cilantro Chutney but feel free to use your favorite chutney or sauce as an accompaniment.


COCONUT CHICKEN KEBABS:

These delicious kebabs are made using coconut which adds a wonderful flavor. They can be made using any meat, shrimp, vegetables or even paneer cubes.

Ingredients

2 lbs boneless, skinless chicken breasts, cut into 2 inch pieces
2 tsp fresh ginger, peeled and grated
3-4 garlic cloves, peeled and minced
2-3 fresh small green Thai chilies, finely minced (to taste)
1 tbsp finely ground pistachios (you can use cashews or almonds)
1½ cups coconut milk (low fat is fine)
1 tsp garam masala
1 tsp ground cumin powder
1 tsp ground coriander powder
½ tsp turmeric (haldi)
pinch of red chili flakes, to taste
salt and pepper, to taste
2-3 tbsp freshly grated coconut (or you can use unsweetened desiccated coconut)
zest of 1 lime (or lemon)
freshly squeezed lime juice (or lemon)
2 tbsp oil (vegetable or canola)
fresh lime wedges (or lemon), for garnish
freshly chopped cilantro leaves, for garnish
toasted coconut for garnish

metal or wooden skewers (optional)

METHOD:

If you are using wooden skewers, soak them in warm water for at least 30 minutes.

In a large mixing bowl, combine all of the ingredients (except the fresh lime wedges, cilantro leaves and toasted coconut) and mix well. If you prefer a smoother texture, feel free to use a food processor or blender. Marinate the chicken, making sure all the pieces are evenly covered. Cover the bowl with plastic wrap and refrigerate for at least 24 hrs, the longer the better. If you are using shrimp or paneer, marinate for only 30 minutes.

Shake off any excess marinade and carefully thread the skewers leaving a little space in between pieces. Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done. You can also use an oven, just preheat to 350 deg F and place the skewers on a foil lined baking sheet for 10-12 minutes until cooked. Garnish with fresh lime wedges, cilantro and toasted coconut. Serve with some cilantro chutney, fresh naans and jeera rice.


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CILANTRO CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves
2-3 small Thai green chilies, roughly chopped
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
juice of ½ a lime
water (if needed)
salt to taste

METHOD:

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.

VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.