 Seekh kebabs served on a plate. | |
| Course | Main course |
|---|---|
| Place of origin | Indian subcontinent[1][2] |
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Pakistan |
| Serving temperature | Hot |
| Main ingredients | Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken |
Seekh kebab is a type of kebab, native to the Indian subcontinent,[2][1] made with Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.[3][4] It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants throughout South Asia. It is a signature dish in Indian metro cities like Bhopal, Delhi, Hyderabad, and Lucknow and in Pakistan specifically in Karachi, .[1][2]
- ^ a b c S. N. M. Khan (1947). The finest Indian Muslim cooking. M. Ashraf.
- ^ a b c Steven Raichlen (1 November 2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. pp. 246–. ISBN 978-0-7611-7042-6.
- ^ Albala, Ken, ed. (2011). Food cultures of the world encyclopedia. Santa Barbara, Calif.: Greenwood. ISBN 9780313376276. OCLC 727739841.
- ^ Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1-85109-801-9 – via Google Books.