Every year, World Kebab Day celebrates one of the most cherished dishes in the world: kebabs! This dish may look simple, but getting it juicy and flavourful every time is not always easy. To mark the occasion, Curly Tales reached out to some of India’s top chefs for their best tips on making perfect kebabs at home. From the ideal marination time to chef-approved secrets, here’s what they shared with us.
Indian Chefs Share Marination Tips On This World Kebab Day
The secret to juicy and flavourful kebabs lies in the marination, which is considered one of the most important steps. It not only makes the kebabs juicier but also adds deep flavour, and the chefs agree. But have you ever wondered what the ideal marination time should be?
Michelin-starred Chef Rohit Ghai from Zarqash, The Ritz-Carlton, Bangalore, suggests that seafood, poultry, and vegetarian kebabs should ideally be marinated for one to four hours. However, he recommends marinating red meat overnight to ensure it is tender and well-seasoned. Chef Amninder Sandhu from Kikli also agrees that the marination time depends on the protein and the marinade. According to her, fish may need less time than chicken. But yes, she said that, “Don’t over-marinate with acidic ingredients like lemon or yoghurt, as they can start breaking down the protein too much and affect the texture.”
Common Mistakes People Make While Cooking Kebabs At Home
People who love kebabs have often tried making them at home, but sometimes they just don’t turn out right. They are either too firm or their flavour is not up to the mark. According to the chefs Curly Tales spoke to, people make a few common mistakes while preparing kebabs at home.
Chef Mahabir Singh from Aure Heer shared that people often cook kebabs too gently because they are afraid of burning them. The chef said, “A great kebab is cooked by understanding fire, not fearing it.” Meanwhile, Chef Rohit Ghai believes people often don’t pay enough attention to the basics. He shared that, “The kebab mixture should be mixed well and seasoned properly for an even flavour.”
Swalin Saifi, Sous Chef at Jamavar, The Leela Palace New Delhi, believes home cooks often use meat that is “too lean”. To get perfect kebabs at home, achieving the right balance of meat and fat is essential for the right texture.
Chef Karim, Sous Chef at Syrah, Hyatt Regency Delhi, has a slightly different opinion. According to him, people make several mistakes while preparing kebabs at home. From improper skewering techniques to not rotating the skewers frequently enough, many overlook these small details. Apart from this, he also believes the type and quantity of charcoal used play a crucial role.
Also Read: Have You Heard Of Norway’s Popular Kebab Pizza, A Dish Even Footballer Erling Haaland Swears By?
Chef-Approved Secrets For Restaurant-Style Kebabs
On this World Kebab Day, these top Indian chefs also exclusively shared one secret each for making restaurant-style kebabs at home with Curly Tales. So, if you are planning to make kebabs, don’t miss these chef-approved tips.
- Right Balance of Ingredients: Chef Rohit Ghai from Zarqash shared that the secret lies in using the right balance of ingredients. He says, “The meat should be well-drained and not overly wet, as excess moisture affects both texture and cooking.”
- Use Hung Curd: According to Swalin Saifi from Jamavar, The Leela Palace New Delhi, a binding ingredient such as hung curd or a small quantity of besan in the marinade can do wonders. He said, “These ingredients help retain moisture, improve the texture of the meat, and create the succulent, melt-in-the-mouth finish that is synonymous with restaurant-style kebabs.”
- Use Fresh And Clean Meat: “The foundation of exceptional kebabs lies in using the freshest meat, cleaned and prepared with the utmost care.” This is what Chef Karim from Syrah believes in. He also shared that “attention to detail” is what elevates homemade kebabs to a restaurant-quality experience. Honestly, we couldn’t agree more!
- Don’t Skip The Resting Stage: Chef Amninder Sandhu from Kikli believes it is very important to let cooked kebabs rest for three to five minutes before serving. It makes a huge difference. She also shared another trick. The chef often dunks a glowing piece of charcoal into a heatproof container filled with smoked ghee, butter, or oil. Once the fat has absorbed the smokiness, discard the charcoal and keep the jar sealed. When making kebabs, simply brush a spoonful of this fat over them. It will give kebabs the smoky aroma and live-fire flavour.
- Warm Ghee and Cumin: Chef Mahabir Singh from Aure Heer shared that to get restaurant-style kebabs, “Finish with a light brush of warm ghee infused with roasted cumin, a squeeze of lemon, and a pinch of chaat masala.”
These Are The Kebabs Every Food Lover Should Try
On World Kebab Day, these chefs also shared one kebab they think everyone should try at least once. So, if you love kebabs, don’t miss these recommendations.
“My personal favourite is the Edamame and Asparagus Seekh Kebab at Zarqash, The Ritz-Carlton, Bangalore.” This is what Chef Rohit Ghai told us. He believes “Great vegetarian kebabs are hard to come by because they need the right texture as much as the right flavour.”
Meanwhile, Chef Swalin Saifi recommends Jamavar’s signature Lamb Galouti Kebab. Originating from the royal kitchens of Lucknow, this kebab is celebrated for its delicate texture and aromatic spices. Chef Karim believes Kebab Halabi is one kebab everyone should try at least once. He says, “It is a truly distinctive preparation made with fresh, pure mutton and delicately seasoned with a blend of seven traditional Arabic spices.
Chef Amninder Sandhu wants everyone to try the Chapli Kebab at Kikli, while Chef Mahabir Singh picked the Galouti Kebab without any hesitation. He thinks that, “It’s one of India’s greatest culinary achievements.”
We think World Kebab Day deserves to be celebrated with a platter full of delicious kebabs! And yes, do follow these tips and secrets to make perfect kebabs at home!
Cover Image Courtesy: Supplied
FAQs
When is World Kebab Day celebrated?
World Kebab Day is celebrated every year on the second Friday of July.
What is the ideal marination time for kebabs?
Ideal marination time usually depends on the protein, but most kebabs should be marinated for one to four hours. However, red meat should be marinated overnight.
Which are some of the best types of kebabs in India?
Some of the popular kebabs in India include Galouti Kebab, Seekh Kebab, Kakori Kebab, Shami Kebab, and Chapli Kebab.
