Vegetable Kabab with Green Chutney

Kebab refers to a preparation of forcemeat. The origin of kebab refers back to the middle eastern cuisine. Originally kebabs are meat preparation. Many variants are popular throughout Asia, and around the world. Although kebabs are often cooked on a skewer, many types of kebab are not. Here the vegetable kebab is one of such kebab that’s not cooked on a skewer. A vegetarian forcemeat of potato, green peas and carrot is used and seasoned with Indian Masalas.

Various chutney can be used as an accompaniment for the kebab. Green chutney made with mint leaf, coriander leaf, yogurt and seasoning is the accompaniment used here.

History of Kebab

The history of the kebab traces back to myriads of both Asian and African cuisines. The word kebab means ‘to roast’. The term can also be referred to as a meat patty mixed with spices. Kebabs are considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open field fires. Turkish kebab. The name was firstly discovered in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where kebab is stated as a food item.

Types of Kebab

There are different types of kebab some of the famous kebabs are; Seekh, Shami, Reshmi, Chapli, Bihari, Tikka, Chicken, Fish, Dhags, Doner, Pasanday, Peshawari, Qeema.

Further reading:
The history of kebab by Sidra Alvi
The 1000 year history of the kebab on your plate by Smitha Mishra

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