Kebabs in India are a popular dish, often regarded as the king of appetisers. Whether it is a big fat Indian wedding or a family reunion, Kebabs will surely find their way into the menu list. But how did this mouthwatering, tender-filled cuisine become a part of Indian Culinary? The history of kebabs takes us back to the 13th century during the rule of Delhi Sultanate. Kebabs were introduced to India by the Mughals and Afghan rulers, tracing their roots from Persia and Turkey. 

Before coming to the Indian subcontinent, Kebabs were a staple food for the warriors who then used to hunt down animal flesh and roast it over fire on their swords. However, the exact birthplace of Kebabs is debated. Turkey claims its origin, particularly for Doner Kebab. Iran’s Chelo Kebab is considered as their national dish. 

The history of kebabs is characterized by blending Middle Eastern grilling techniques with local, robust Indian spices, yogurt marinades, and regional cooking vessels like the tandoor. 

Origin of Kebabs: How Kebabs Infused into Indian Culinary

The Mughals are known to be luxurious when it comes to lifestyle & food. They not only brought extravagant dishes to the Indian subcontinent, but infused them with Indian spices, making them royal and delicious. 

The word Kebab is derived from the Arabic word kabāb, meaning roasted or grilled. One of the first references to Kebabs dates back to the 13th century during the Delhi Sultanate. The Mughal army would skew chunks of meat on their swords, roasting them on open fire. Kebabs were popular among the royal clans and it was during the Mughal emperors that Kebabs were brought as an exquisite feast item by elevating the taste through rich aromatic spices and herbs. 

During the reign of Akbar and Jahangir, Kebabs became a staple in royal banquets. In Ain-i-Akbari, a detailed document regarding Akbar’s administration outlines that the royal khansamas would prepare different types of kebabs such as Seekh Kebab, Sammi Kebab and Chapli Kebabs. Different regions gained popularity for their authentic taste of Kebabs in India, places like Lucknow, Hyderabad and Kolkata revolutionised Kebabs throughout the country. 

6 Popular Types of Kebabs Indians Can’t Resist

Kebabs are an integral part of Indian cuisine. Under the Mughals, Kebabs gained royal associations, making it spicy, sizzling and scrumptious. In the Middle Ages, Kebabs were a staple of Indian cuisine. Kebabs are not just a fine-dining delicacy, but a heavily dominated street food in India. In regions like Lucknow, Hyderabad and Delhi, Kebabs are a street delicacy. The spicy, juicy and buttery flavours demystify the tenderness of minced meat with whole Indian spices. Check out the top six types of kebabs that Indians thrive for.

1.  Seekh Kebab

Seekh Kebab originated in the 1500s when warriors used to hunt meat, chop it into pieces and place it on their swords and skew them in front of the fire. When Mughal rule spread in India, they brought grilling techniques. The word Seekh means skewer and travelled from Central Asia to the Middle East.

Seekh Kebabs are prepared by mixing finely minced goat or lamb meat with fat, spices and aromatic herbs. The mixture is kneaded vigorously until the consistency becomes sticky. Then it is molded into cylinder shapes around metal or wooden skewers and grilled over open flame until the meat changes its texture and turns juicy. 

2. Galouti Kebab

Invented in the 18th century, Galouti Kebab is amongst the famous Kebabs that is soft, juicy and melts in the mouth. Originally crafted for the Nawab of Awadh, Asaf-ud-Daula. When the ruler became toothless and was unable to eat his favorite dishes, the cooks came out with a super soft version of the kebab. Made by grinding the meat into a fine paste and adding raw papaya to naturally tenderize it, Galouti Kebab is a legendary delicacy from Lucknow. The Galouti Kebab originally used to be infused with a wide range of spices and aromatic fragrances that gave it a smooth, soft texture. 

It is made by blending finely minced meat with an aromatic mix of spices and a rich paste of raw papaya that acts as a natural meat tenderizer. The kebab is given a patty shape and shallow fried.

 3. Reshmi Kebab

Originating in the royal kitchens, the word Reshmi is derived from the Urdu word resham, meaning silk. Unlike other Kebabs, Reshmi Kebabs are light, not too spicy and have a creamy texture. The Reshmi Kebabs were made in the kitchens of Awadh.

The Reshmi Kebabs are made by marinating boneless meat with yogurt, cashew paste and mild spices. The use of yogurt makes the meat soft naturally. The chunks of meat are threaded onto skewers and grilled on a charcoal fire till the meat tenderizes.  

4. Shami Kebab

Tracing back to Awadh or present-day Lucknow, Shami Kebabs are thick, dense patties made from minced meat, boiled lentils and spices. The origin of Shami Kebab traces back to the Middle East, particularly in Syria, where it is known as Bilad-al-Shaam. The Shami Kebab was a symbol of Nawab cuisine, royal feasts and celebrations. The distinct taste of Shami Kebab comes from the blend of cinnamon, cardamom and cloves. Shami Kebab is a staple during Eid and marriage celebrations. The Shammi Kebab is made by simmering the meat and chana dal with whole aromatic spices. Once tender, the mixture is combined into a paste, shaped in size of a tikki, dipped in egg wash and shallow-fried.

5. Shish Kebab

The Shish Kebab originated in the Middle East, created by Turkic and Persian soldiers. Early soldiers famously skewered freshly hunted meat on their swords and roasted it over open field fires to survive long military campaigns. It is one of the oldest grilled meat dishes.

Shish Kebab comes from the Turkish word şiş meaning skewer or sword. The Shish Kebab was introduced in the 13th century. It is made using bite-sized chunks of meat, typically lamb and mutton. The meat is marinated with whole spices and threaded on a skewer and grilled along with vegetables, onions and tomatoes. 

6. Kakori Kebab

Kakori Kebab is one of the most famous dishes of Awadhi cuisine, known for its texture. The name Kakori comes from a small town in Uttar Pradesh called Kakori. The Kakori Kebab is like Seekh Kebab; they are grilled on a skewer and served with naan. The Kakori Kebab was made to impress the British during their visit to a party organised by Nawab Syed Mohammad Haidar Kazmi. To make the Kakori Kebab soft and have a silk-like texture, raw mango was used to tenderize it.  

Cultural Significance of Kebabs in India

Indian Kebabs are more than just piquant food items; they carry deep-rooted cultural significance. From the alleys of Old Delhi to Nawabi Lucknow, Kebabs carry different stories, methods of cooking and historical artefacts. The history of kebabs is a fascinating journey of fine craftsmanship, flavours and tales of Mughal darbars. From Seekh Kebabs to Kakori Kebabs, these different types of kebabs tell stories of royal influence, regional adaptation and cultural diversification. In India, Kebabs have become an indispensable part of Mughlai cuisine and street food culture.  

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Conclusion

From what started as survival food for the warriors, it later became an exquisite royal dish for emperors. Kebabs have been a significant infusion of taste and flavours brought by the Mughals to the Indian subcontinent. Mughal foods are rich, bursting with spices and aromatic. The use of spices by the Mughals was later adopted by Indian cuisines. 

The history of kebabs is a story of culinary evolution spanning ancient civilizations, royal kitchens, and modern restaurants. What began as a practical method of roasting meat over open fires has transformed into one of the world’s most cherished cuisines. From Persia’s campfires to Mughal banquets and India’s vibrant food streets, kebabs continue to embody craftsmanship, flavour, and cultural heritage.