Mention Seekh Kebab in front of me and my friends and you won't even have to wait for a minute to watch us drool. After all, can a group of non-vegetarian Indians even go without relishing an exquisite meat dish? From an array of meaty curries to an assortment of kebabs, Indian non-vegetarian cuisine has a lot of delicious meat dishes in store for us to savour.
However, if we observe keenly, it is quite clear that some of India’s most-loved meat dishes don’t have their roots in the country itself. One of these most-desired meat dishes is the succulent, fragrant and irresistibly delicious Seekh Kebab. An all-time favourite of meat lovers, Seekh Kebab is as delicious on the streets as it is at a fine-dining restaurant. But it is quite surprising to know that the roots of the dish don’t lie in India. Read on to know more about it.
If we go according to the etymology of the dish, the word, ‘Shish’ or ‘Seekh’ means ‘sword’ and ‘kebab’ means ‘to roast’. Legend has it that the dish originated in the open fields by the Turkish soldiers who used to take shelter in the jungle and hunt for wild meat. They would then skewer either the whole or minced meat on their swords and roast it over the fire. The Turks then used the same method to cook their food everywhere they went. And that’s how the lip-smackingly delicious Seekh Kebab came to India.
As evident from the aforementioned legend, the original Seekh Kebab was a meaty affair and wasn’t served with any condiments on the side. However, gradually the chefs, restaurateurs and home cooks skewered vegetables and served the kebabs with a condiment and salad on the side to add flavour, texture and nutrition. We also have vegetarian seekh kebabs now made with a 'veg keema' or soya mixture.
Anyhow, the next time you relish Seekh Kebab along with a spoon of delicious chutney on the side, remember to thank the Turks for its invention. Don’t forget to try the decadent recipes here.