Pakistan – Kebab – theEatLand

Kebab is one of the most beloved and popular dishes in Pakistan, known for its deliciously spiced and grilled meat. Kebabs are enjoyed as street food, appetizers, or part of a main meal. They are typically made from minced meat, but whole cuts of meat are also used.

Key Features of Pakistani Kebabs:

Meat Options: Commonly made with beef, chicken, mutton, and seekh kebabs are usually minced meat, often seasoned with spices.
Spices and Marinades:
- The meat is marinated in a mixture of yogurt, garlic, ginger, coriander, cumin, and other spices to tenderize and flavor the meat.
- Ingredients like lemon juice, green chilies, and fresh herbs like cilantro may be added.
Cooking Method:
- Grilled or cooked over charcoal for that signature smoky flavor.
- Some kebabs are also cooked in a tandoor (clay oven), particularly tandoori kebabs.
Popular Types of Kebabs:
- Seekh Kebab – Minced meat formed onto skewers and grilled.
- Chapli Kebab – A flat, round patty of spiced minced meat, typically fried.
- Shami Kebab – Minced meat and lentils, made into round patties and fried.
- Tandoori Kebab – Marinated meat cooked in a tandoor, often served with naan or rice.
- Bihari Kebab – A regional specialty from Bihar, India, marinated with a special mix of spices and cooked slowly.

Cultural Significance:

Street Food: Kebabs are often served at dhabaas (roadside eateries) and are commonly eaten as snacks or appetizers.
Special Occasions: They are popular at weddings, family gatherings, and festivals.
Iconic Dish: Kebabs have become a symbol of Pakistani hospitality and are often offered to guests.

Serving Suggestions:

Roti or Naan – Soft flatbreads to wrap around the kebabs.
Rice or Pulao – Often served as a side dish.
Chutneys and Salads – Typically served with mint chutney, onion salad, or yogurt dips for added flavor.
Lemon Wedges – A squeeze of lemon enhances the flavor.