Celebrate World Kebab Day with 4 Irresistible Kebab Recipes to Savor

From the royal kitchens of Lucknow to smoky tandoors and contemporary vegetarian delights, kebabs are a timeless celebration of flavor, tradition, and craftsmanship. This World Kebab Day, bring the authentic taste of India to your table with four iconic recipes—Galouti Kebab, Chicken Malai Kebab, Seekh Kebab, and Paneer Tikka Kebab. Whether you're hosting a festive barbecue or preparing a special family meal, these restaurant-style recipes promise rich aromas, succulent textures, and unforgettable taste in every bite.

1. Galouti Kebab (Lucknow Style)
Chef Mahesh Dhami Executive Chef at Zaya Indian & Persian Kitchen, Texas

Ingredients
- 500 g minced lamb (very fine)
- 2 tbsp raw papaya paste
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- ½ tsp roasted cumin powder
- ½ tsp black pepper powder
- 1 tsp kewra water
- 1 tbsp fried onion paste
- Salt to taste
- 2 tbsp ghee

Method
1. Combine all ingredients except ghee and marinate for 4 hours or overnight.
2. Shape into small, flat patties.
3. Heat ghee in a pan over medium heat.
4. Cook each kebab for 2–3 minutes on each side until golden and tender.
5. Serve with ulte tawe ka paratha, mint chutney, and onion rings.

2. Chicken Malai Kebab
By Chef Harsha Pal Singh Executive Chef at The Boomerung Complex, Noida by Jaypee Hotels

Ingredients
- 500 g boneless chicken cubes
- ½ cup hung curd
- ¼ cup fresh cream
- 2 tbsp grated cheese
- 1 tbsp ginger-garlic paste
- 1 tsp white pepper powder
- 1 tsp green cardamom powder
- 1 tbsp cornflour
- 1 tbsp lemon juice
- Salt
- Butter for basting

Method
1. Mix all marinade ingredients thoroughly.
2. Coat the chicken pieces and refrigerate for at least 4 hours.
3. Thread onto skewers.
4. Grill at 220°C for 12–15 minutes, basting with butter midway.
5. Serve hot with mint yogurt dip.

3. Seekh Kebab
By Chef Aakash Tyagi Executive Chef at Romeo Lane Dubai

Ingredients
- 500 g minced lamb or chicken
- 2 tbsp finely chopped onion
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
- 2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt
- 1 tbsp oil

Method
1. Mix all ingredients until well combined.
2. Refrigerate for 30 minutes.
3. Shape the mince around metal skewers.
4. Grill or cook in a tandoor at 220°C for 10–12 minutes, turning occasionally.
5. Brush with butter and serve with naan and green chutney.

4. Paneer Tikka Kebab (Vegetarian)
Chef Bobby Sajwan Sous Chef at TIYA

Ingredients
- 300 g paneer cubes
- ½ cup hung curd
- 1 tbsp gram flour (besan), roasted
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tbsp mustard oil
- Salt
- Bell peppers and onions (cubed)

Method
1. Prepare the marinade by mixing all ingredients except vegetables.
2. Coat the paneer, onions, and bell peppers.
3. Marinate for at least 1 hour.
4. Thread onto skewers alternately.
5. Grill at 220°C for 12–15 minutes until lightly charred.
6. Sprinkle with chaat masala and serve with mint chutney and lemon wedges.

Serving Suggestions
- Mint-coriander chutney
- Pickled onions
- Lemon wedges
- Laccha onion salad
- Butter naan or roomali roti

These recipes highlight the diverse kebab traditions of India — from royal Lucknowi delicacies to smoky tandoor favorites and modern vegetarian twists. Perfect for a festive barbecue or a family feast.