Some of the most-loved meat dishes from the Indian sub-continent have not originated from the land. One of these meat dishes is the succulent, fragrant and irresistibly mouth-watering Seekh Kabab. An all-time favourite of the people, who are fond of eating meat, Seekh Kabab is as delicious on the streets as it is at a fine-dining restaurant. But it is quite unexpected to know that the roots of the dish are not located in the sub-continent. Legend has it that the dish originated in the open fields by the Turkish soldiers, who used to spend most of their time in war and took shelter in the jungle and where they usually had to survive on meat of wild animals. They would then skewer meat on their swords and roast it over the fire, in the open. The Turks then employed the same method to cook their food everywhere they went.

As per Ibn Battuta, Kabab was a part of the diet of Indian royalty as early as 1200 AD. Originating in the Turkish kitchen, the erstwhile Indian Seekh Kabab was brought to India by the Afghans, and later on popularised by the Mughals.

Chicken Seekh Kabab is made with minced chicken also known as Chicken Keema that’s seasoned with spices, a binding agent and then skewered into cylindrical shapes which are pan roasted until golden, oven baked, deep fried or even grilled.