Indian kebabs cover a wide range of textures, marinades, and spice profiles, from soft minced mixtures to boldly seasoned chunks cooked over high heat.
Collection
Indian Kebab Recipes
A collection of Indian kebab styles, from seekh and galouti to boti, reshmi, and green-marinated skewers.
This collection helps group the main styles together so the differences between seekh, galouti, chapli, boti, and related dishes stay clear.
What changes from one style to another
Some Indian kebabs are built around minced meat and tenderness, while others focus on marinated pieces, smoke, and spice balance.
Understanding the texture goal of each recipe is the fastest way to avoid turning them into generic grilled meat.
How to serve them well
Flatbreads, chutneys, onions, and cooling sides help support the spice and smoke without overpowering the kebab itself.
Use this collection to connect the skewers with the breads and accompaniments that make the meal feel complete.
Featured Recipes In This Collection
Lamb / 2h
Galouti Kebab
The "Melt-in-Mouth" kebab of Lucknow. Finely minced meat with papaya tenderizer. This version focuses on the Lucknow, India style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g Minced Mutton (Finely ground to paste), 2 tbsp Raw Papaya Paste (Natural Tenderizer), 1 tbsp Ginger-Garlic Paste, supported by the technique notes on the page. The method starts with tENDERIZE: Marinate meat paste with raw papaya and ginger-garlic paste for 45 mins.
Beef / 1h
Seekh Kebab
Spiced minced meat cylinders cooked in a Tandoor. This version focuses on the New Delhi / Lahore style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g Minced Beef/Lamb (20% Fat), 1 Onion (Chopped & Squeezed Dry), 1 tbsp Ginger-Garlic Paste, supported by the technique notes on the page. The method starts with pREP: Squeeze onions bone dry. This is critical.
Beef / 30m
Chapli Kebab
Giant, flat, fried beef patties from Peshawar. Uniquely crunchy with pomegranate seeds. This version focuses on the Peshawar, Pakistan style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g Minced Beef (30% Fat - fatty meat needed), 1 tbsp Dried Pomegranate Seeds (Anardana) - Crushed, 2 Tomatoes (1 Chopped, 1 Sliced), supported by the technique notes on the page. The method starts with mIX: Combine mince with chopped veggies, crushed pomegranate, spices, corn flour, and raw egg. Knead well.
Beef / 6h
Bihari Kebab
Thin beef strips marinated in yogurt and papaya, incredibly tender. This version focuses on the Bihar, India / Karachi style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g Beef Undercut (Thin long strips/Pasanda cut), 1/2 cup Yogurt, 1/2 cup Fried Onions (Crushed to paste), supported by the technique notes on the page. The method starts with tENDERIZE: Marinate beef strips with papaya paste for 4-6 hours. Breaks down fibers.
Lamb / 6h
Boti Kebab
Marinated chunks of spiced meat. The chunk version of the minced Seekh. This version focuses on the Pakistan / North India style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Leg of Lamb (Cubed), 1/2 cup Yogurt, 1 tbsp Raw Papaya Paste, supported by the technique notes on the page. The method starts with tENDERIZE: Coat meat with papaya paste. Rest 1 hour.
Chicken / 4h
Reshmi (Malai) Kebab
The "Silk" Kebab. Chicken marinated in cream, cashew paste, and cheese. White and mild. This version focuses on the India / Pakistan style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Chicken Breast (Cubed), 1/2 cup Heavy Cream (Malai), 2 tbsp Cashew Nut Paste, supported by the technique notes on the page. The method starts with pASTE: Grind cashews and green chilies.
Chicken / 4h
Haryali Kebab
Green Chicken Kebab. Marinated in fresh mint, coriander, and spinach. This version focuses on the Punjab style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Chicken Thighs, 1 cup Fresh Coriander, 1/2 cup Fresh Mint, supported by the technique notes on the page. The method starts with gREEN PASTE: Blanch spinach briefly, squeeze it dry, then blend it with coriander, mint, green chilies, ginger-garlic paste, lemon juice, and a spoon of yogurt.
Breads / 2h
Tandoori Naan
Leavened Indian flatbread slapped onto the walls of a clay oven. This version focuses on the India / Pakistan style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g White Flour (Maida), 1/2 cup Yogurt (for softness), 1 tsp Baking Powder & 1/4 tsp Baking Soda, supported by the technique notes on the page. The method starts with dOUGH: Mix dry ingredients. Knead with yogurt and warm milk. Rest 2-3 hours.
Breads / 45m
Rumali Roti
Indian "Handkerchief Bread". Extremely thin, soft bread folded like a napkin. This version focuses on the India / Pakistan style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 200g Whole Wheat Flour (Atta), 200g White Flour (Maida), 1/2 cup Milk, supported by the technique notes on the page. The method starts with dOUGH: Mix flours and salt. Knead with milk and water to a very soft, elastic dough.
Vegetarian / 2h
Paneer Tikka
Indian grilled cottage cheese. Marinated in spiced yogurt and charred in a Tandoor. This version focuses on the India style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g Paneer (Firm Cottage Cheese), 1 cup Greek Yogurt, 1 tbsp Ginger-Garlic Paste, supported by the technique notes on the page. The method starts with mARINADE: Whisk yogurt, mustard oil, and spices.