1. Kofta Kebab (Middle Eastern)

• Ingredients:
  • Ground lamb or beef (or a mix)
  • Onion (finely chopped)
  • Parsley (finely chopped)
  • Mint (finely chopped)
  • Spices: cumin, coriander, paprika, allspice, cinnamon
  • Breadcrumbs (optional, for binding)
  • Egg (optional, for binding)
  • Salt and pepper to taste
• Serving: With pita bread, hummus, tahini sauce, and a fresh salad.
• Cooking Tips:
  • For extra flavor, marinate the meat mixture for at least 30 minutes, or even overnight.
  • Use skewers or shape the mixture into small patties.
  • Grill, bake, or pan-fry until cooked through. For a smokier flavor, grill over charcoal.
  • Don’t overcook, or the kebabs will be dry.

2. Seekh Kebab (Indian/Pakistani)

• Ingredients:
  • Ground lamb, beef, or chicken
  • Ginger-garlic paste
  • Green chilies (finely chopped)
  • Cilantro (finely chopped)
  • Mint (finely chopped)
  • Spices: garam masala, cumin, coriander, turmeric, red chili powder
  • Lemon juice
  • Onion (finely chopped)
  • Besan (gram flour) (optional, for binding)
  • Salt to taste
• Serving: With naan bread, raita (yogurt dip), and chutney.
• Cooking Tips:
  • Marinate the meat for several hours for best results.
  • Shape the mixture onto skewers.
  • Grill or bake until cooked through.
  • Basting with melted butter or ghee while cooking adds richness.

3. Adana Kebab (Turkish)

• Ingredients:
  • Ground lamb (preferably fatty)
  • Red bell pepper (finely chopped)
  • Green bell pepper (finely chopped)
  • Onion (finely chopped)
  • Parsley (finely chopped)
  • Spices: red pepper flakes, cumin, paprika
  • Salt and pepper to taste
• Serving: With lavash bread, grilled tomatoes and peppers, and a yogurt sauce.
• Cooking Tips:
  • Traditionally, Adana kebab is cooked on wide, flat skewers.
  • The fat content in the lamb is important for flavor and texture.
  • Grill over charcoal for a smoky flavor.
  • Serve hot off the grill.

4. Chelo Kebab (Persian/Iranian)

• Ingredients:
  • Lamb or beef (cubed)
  • Onion (sliced)
  • Turmeric
  • Saffron (infused in hot water)
  • Butter
  • Salt and pepper to taste
• Serving: With basmati rice (chelo), grilled tomatoes, and a side of yogurt.
• Cooking Tips:
  • Marinate the meat with onion, turmeric, salt, and pepper.
  • Thread the meat onto skewers.
  • Grill or bake until cooked through.
  • Serve with fluffy basmati rice, topped with saffron water and a pat of butter.

5. Yakitori (Japanese)

• Ingredients:
  • Chicken (thigh, breast, or other parts, cut into bite-sized pieces)
  • Scallions (cut into pieces)
  • Yakitori sauce (soy sauce, mirin, sake, sugar)
• Serving: Skewered and grilled, often served as an appetizer.
• Cooking Tips:
  • Thread the chicken and scallions onto skewers.
  • Grill over charcoal or a gas grill.
  • Baste frequently with yakitori sauce during cooking.
  • The sauce caramelizes and creates a sweet and savory glaze.