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Kabab Lajawab

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Kabab, a wide variety of skewered appetisers as well as snacks, originating from the Middle East, have quickly been adopted and adapted in various parts of the world including India. In English, kabab generally refers to meat served on skewer; in the Middle East, however, kabab refers to meat that is cooked over or next to flames. The traditional meat for kabab is lamb, but depending on the regional tastes, it may be created from different types of vegetables, goat, chicken and fish.

Various kinds of freshly ground Indian spices are added to the yogurt used for the marinating the meat or the key ingredient of the kabab. Occasionally unripe papaya is used to make it tender. The kababs are usually garnished with mint leaves and served with onions and Indian bread.



Other Books by Sanjeev Kapoor

Vegetarian Recipes From Marwar
Teen Patti
Vegetarian Rice, Biryani and Pulao
Eat Lite Main Dishes

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Popular Prakashan

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Soft Cover

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Sanjeev Kapoor

Sanjeev Kapoor, Celebrity Chef, ‘Best Chef of India’ award by the Government of India.

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