6 Kebab Recipes For Iftar You Can Replicate In An OTG

The holy month of Ramadan brings with it the cherished tradition of iftar – the evening meal that breaks the day's fast. Among the many delicacies that grace iftar tables across the world, kebabs hold a special place since they pair perfectly with all sorts of biryanis. While kebabs are traditionally prepared by frying or deep-frying, you can make your iftar spread healthier by making kebabs in an OTG (Oven Toaster Grill). 

If you have Usha’s OTG, you can utilise the multi-purpose kitchen equipment to quickly whip up traditional Ramadan-special delicacies. So, from the classic Shammi kebab to an unusually delicious kathal ka kebab, here are some of the must-try kebab recipes you must replicate in your OTG.

Galouti Kebab

Galouti kebab is one of the most popular staples in every iftar spread. To make it at home, all you need to do is chop the lamb and mix it with grated papaya, chana dal, ginger and garlic paste, a squeeze of lemon, and your go-to spices like salt, cloves, cardamom, cloves, nutmeg, etc. Let the mixture set for about fifteen minutes, and then refrigerate it overnight so that the meat absorbs all the spices. Next, take small balls out of the mixture and shape them into circular patties. Transfer the patties to a baking tray and let the Usha OTG do its magic. Once golden brown, you can enjoy the galouti kebabs with your favourite chutney.

Shammi Kebab

Shammi kebab, the pinnacle of Mughlai cuisine, can also be whipped up in Usha’s OTG. Made with the delicious combination of minced meat and chana dal, it is the perfect addition to any iftar table. Simply cook the minced meat with dal and a blend of herbs and spices. Once you get a smooth paste, shape small portions into patties, brush them with a beaten egg, and bake in the OTG. After 15-20 minutes, serve hot with a chutney or pair with biryani.

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Vegetable Kebab

If you are a vegetarian, you can simply make the most of assorted veggies sitting in your refrigerator and make crispy kebabs. You can chop the vegetables like potatoes, carrots, spinach, peas, etc, and pressure cook them till soft. Then, mix them together with a squeeze of lemon, bread crumbs, and spices. All that’s left is to shape them and bakethem  in your Usha’s OTG.

Seekh Kebab

Seekh, the Urdu word, literally means skewer, giving the kebab its distinctive cylindrical shape. To make fresh seekh kebabs in your Usha’s OTG, mix minced meat, chopped onion, ginger-garlic paste, green chillies, a little besan, and spices. Refrigerate the mixture for at least an hour, allowing the flavours to meld. Finally bake the seekh kebabs in the OTG and serve with mint chutney, sliced onions, and naan or roomali roti.

Kalmi Kebab

What sets Kalmi Kebab apart is its luxurious marinade, which is traditionally made with curd, cream, ginger-garlic paste, and spices like red chilli powder, turmeric powder, garam masala, cumin powder, coriander powder, etc. After marinating chicken pieces for a couple of hours, you can bake them in Usha’s OTG till golden brown. Finally, pair the kalmi kebabs with a spicy chutney and break your fast with the smoky starter.

Kathal Kebab

Kebabs are another classic Indian snack that is usually enjoyed as a side to biryani. To make these mouth-watering snacks, you can start by boiling and mashing kathal and mixing it with spices, finely chopped onion, flour, and a little water to bind all the ingredients. Then, you can take small portions and bake them in the OTG till crispy and add to your iftar spread.