Kebab is a common and delicious dish in Arab and Indian cuisine, so, in this post, we will tell you all about the Pakistani kebabs. In principle, the word kebab refers to meat marinated and cooked over high heat. That as the case may be, it is accompanied by vegetables and wrapped with soft bread.
Kebabs were originally made for Persian kings. Likewise, the Iranians, in ancient times, enjoyed this dish in celebration of Nowrooz, the Persian New Year.
The first version of the recipe dates back to the 10th century and was written in Ibn Sayyar al-Warraq's Baghdad's Kitab al-Tabeekh (cookbook). Its description is very simple, it is about strips of meat marinated, cooked on the grill, and wrapped with bread.
Wars and historical evolution brought these dishes to the West and many countries adopted their own versions of kebabs.
Currently, the best-known version is the Arabic, the shawarma. Then there is also the Turkish version, the dӧner, and finally the Greek version, the gyros.
The version that we will prepare in this post is the Pakistani Beef Kebabs. Many connoisseurs affirm that Pakistani cuisine is highly refined. With nuances of very interesting flavors in its dishes. So we have decided to try this recipe.
To prepare these kebabs, marinade and spices are everything. If you can get fresh mint you will get a taste like no other. Freshly ground cumin also enhances the flavor of red meat very well.
Although paprika has a much milder flavor than cumin and mint, we use a double serving of paprika. Because it brings a very nice color to the kebabs and makes them really appealing to the eye.
It is also very important to select, meat with a good amount of fat, this will ensure that the kebab does not break during cooking.
Finally, the vegetables must be fresh and cut or grated, to knead the kebab meat more easily.