Kebab

Brought to India by Turkish travellers, kebab has become one of the popular techniques used for Indian cooking. The meat can be minced (ground) and rolled into balls or formed around skewers into sausage shapes, cut into cubes, or flattened and cut into strips. The meat is often marinated in a fragrant, yogurt-based mixture or, if it is minced, laced with herbs and spices.

Most of the kebabs in India are cooked in the tandoor, the Indian clay oven, but they are ideal for a barbecue as the hot coals impart the crucial smoky flavour. They can also be grilled in the oven, although the taste won’t be quite the same.