Muslims all over the world celebrate Eid with great zeal and enthusiasm after a month of strict fasting. Muslims exchange greetings, offer prayers, meet one another, and enjoy a delectable Eid feast that includes both traditional and modern dishes. There are so many delectable dishes to choose from on Eid, from Biryani to Sheer Khurma. Kebabs, on the other hand, are a delectable treat without which the Eid celebration is incomplete. So, if you’re throwing an Eid party this year, here are five different kinds of kebabs you can make and serve to your guests!
Chicken Tikka Kebab:
Even the name “chicken tikka kebab” makes us salivate, doesn’t it? Chicken tikka kebabs are tantalising and irresistible. These kebabs, made with marinated chicken and a medley of spices, are famous all over the world for their smooth texture and delectable taste. Why not make these kebabs at home?
Ingredients:
- 2/3 cup natural yoghurt
- 2/3 cup pureed
- 1 tbs fresh ginger finely grated
- 2 garlic clove crushed
- 1 tsp chilli powder (as per the taste)
- 1 tbs smoked paprika
- 1 tsp garam masala
- 1 tbs oil 6 (fillets) chicken thighs quartered skinless
Method:
- In a large mixing bowl, combine all ingredients except the chicken.
- Refrigerate for at least an hour after adding the chicken.
- Thread chicken pieces onto skewers, leaving a small gap between each piece to ensure even cooking.
- Place on an oiled rack in a preheated 180°C or 160°C fan-forced oven.
- Cook for about 25 minutes, or until done, turning frequently.
Joojeh Kebabs:
Joojeh kebabs, also known as Persian saffron chicken kebabs, are popular all over the world. These kebabs, known for their easy preparation and vibrant flavours, can round out your Eid feast and impress your guests. You can make these kebabs quickly, and if you’re a health nut, try making them in an air fryer.
Ingredients:
- 2 lbs Chicken Breast, cubed
- 1 Small onion, diced
- 1/3 cup lemon juice
- 1/4 tsp Saffron threads, crushed & dissolved in 1-2 Tbsp Hot water
- 1/3 Cup Plain Greek Yogurt,
- 1/4 tsp Turmeric
- 1/2 tsp pepper
- Salt, to taste
Method:
- In a blender, combine the diced onion and lemon juice and puree until smooth. You can also finely grate the onion and mix it with the lemon juice.
- In a bowl, dissolve the crushed saffron threads in 1-2 tablespoons of hot water for 2-3 minutes. – Mix in the onion-lemon juice paste, yoghurt, turmeric, pepper, and salt. This will be your marinade.
- Add the marinade to the cubed chicken breast in a zip lock bag or a bowl and marinate for at least 2 hours, but preferably overnight, for the best-tasting kebabs.
- Skewer the meat onto flat skewers and grill (charcoal is best!) until the meat is thoroughly cooked.
- When the kebabs are done, squeeze fresh lemon juice over them and garnish with onion and chopped parsley.
Adana Kebabs:
Adana Kebabs are one of those precious things whose beauty cannot be described in words. Wrapped around skewers, these juicy kebabs are cooked on an open mandal. These sumac-flavored kebabs are delicious. Here is the recipe if you want to make this kebab for Eid this year.
Ingredients:
For Kebabs:
- 500 grams (about 1 pound 2 ounces) ground lamb
- Kosher salt
- 2 tbs ground cumindivided
- 2 tbs ground sumacdivided
- 2 tbs ground Urfa pepper flakesdivided
- 2 tbs ice-cold water
For Serving:
- 1 red onionthinly sliced
- 6 pieces lavash or pita
- 1 cup fresh parsley leaves
- 2 medium tomatoesthinly sliced
- Pickled sport peppers or pepperoncini
Method:
- Combine the lamb with 7.5 grammes of kosher salt (about 2 teaspoons), 1 teaspoon cumin, 2 teaspoons sumac, and 1 tablespoon pepper flakes.
- Knead the mixture by hand or in a stand mixer fitted with a paddle attachment until it becomes tacky and begins to stick to the side of the bowl.
- Continue kneading until the water is incorporated. Place in the refrigerator to chill thoroughly.
- In a small bowl, combine the remaining teaspoon of cumin, 2 teaspoons sumac, remaining tablespoon pepper flakes, and 2 teaspoons salt.
- Set aside the spice mixture. In a medium mixing bowl, combine the remaining 2 teaspoons sumac and red onions.
- Set aside and season with salt to taste.
- Divide the lamb mixture into 12 even balls with wet hands. Form each ball into a long, flat kebab around a skewer with wet hands.
- Light one full chimney of charcoal. Pour out and arrange the coals on one side of the charcoal grate once all of the charcoal is lit and covered with grey ash.
- Set the cooking grate in place, cover the grill, and let it heat up for 5 minutes.
- Alternatively, on a gas grill, set half of the burners to the highest heat setting, cover and preheat for 10 minutes. Clean and lubricate the grilling grate.
- Place kebabs directly on hot side of grill, cover, and cook for 12 minutes, turning occasionally and sprinkling with spice mixture, until well charred on both sides and kebabs are cooked through.
- Place bread directly on top of kebabs in batches until heated through during the last few minutes of cooking.
- Kebabs should be served with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.
Kofta Kebab:
Kofta kebabs are a popular delicacy that is popular throughout the Middle East and other parts of the world. It has a juicy and smooth texture and is popular on Eid in many regions. If you want to spice up your Eid feast menu, try making these kofta kebabs at home. Here’s the simplest recipe.
Ingredients:
- 1 kg – mutton, diced
- 1 large diced onion
- 3 tbsp – chopped coriander leaves
- 1 tbsp – ginger juice
- 1 tsp – ground black pepper
- 1 tsp – chilli powder
- 1 tsp – mixed all spices
- 1 tsp – salt, to taste
Method:
- Combine minced meat, diced onions, coriander leaves, ginger juice, pepper, chilli powder, mixed spices, and salt in a mixing bowl.
- Mix thoroughly and thread onto skewers like sausages.
- Skewers can be grilled over hot coals or baked in a preheated oven at 200°F for 30 minutes.
- Garnish with tomato slices, onion rings, and lemon wedges before serving.