Kebab and grill recipes

Kebabs cover a wide range of textures: seekh kebab pressed onto skewers, chapli kabab fried flat with crushed coriander, shami kabab bound with lentils, and tikka or malai boti marinated in yogurt and spices. Chicken shawarma and tandoori chicken show how the same marinade logic travels across regions.

Good kebabs depend on a dry mince or well-drained marinade, enough fat and a hot surface. If you do not own a grill, most of these dishes work well in a heavy pan or a very hot oven, and the notes on each page explain the cooking time and resting step.

This collection has 13 dishes, including Chapli Kabab, Chicken Sajji, Chicken Tikka. A typical recipe takes about 70 minutes, and each one comes with step-by-step instructions and cooking timers.