Kebabs are without doubt an inevitable part of the Iftar Menu. Here, we share two kinds of Kebabs, the Smoked Chicken Kofta Kebab and Smoked Spinach & Cheese Sheekh Kebab, along with a refreshing Mint Pesto dip calling for a special mention of their sheer richness and flavours.

Recipe Cards 

Smoked Chicken Kofta Kebab

 

Ingredients                                                                         Quantity
Chicken mince 1/2 kg
Ginger garlic paste 1 tsp
Onions, finely chopped 1/2 cup
Cumin, roasted & ground 1 tsp
All spice powder 1 tsp
Paprika powder 1 tsp
Cinnamon powder 1/2 tsp
Mixed spice roasted & ground (coriander, cumin, black cumin, bay leaf, black peppercorn, clove, green cardamom)( to the mixed spice red chili powder, salt, ginger & garlic powder is added to taste) 2 tbsp
Chili garlic sauce 1 tsp
Green chilies, finely chopped 3 pcs
Fresh coriander, finely chopped 4 tbsp
Egg 1/2 pc
Roasted chickpea flour 2 tbsp
Cream 4 tbsp
Cream Cheese 30 gm
Bread, cubed 2 slices
Oil for making kebabs As required
Clarified butter for basting As required

 

Method of Preparation:  

  1. Marinate the chicken mince with rest of all the ingredients except oil and clarified butter, and process till combined.
  2. Shape into kebabs on the skewer, and chill. Alternatively freeze kebabs if cooking later.
  3. Grill in the oven at 180 degrees Celsius for 8 – 10 mins or till done. (Smoke with hot coal to give the smoky flavor).
  4. Alternatively, if carrying for camping, Pack frozen kebabs in disposable containers to carry on the trip.
  5. When ready to cook. Place skewers on a grill and place on the open fire. Cook, turning the skewers, for 5 -6 minutes or till golden. Serve alongside breads and condiments.

 

Smoked Spinach Cheese Sheekh Kebab

 

Ingredients                                                                                     Quantity
Potatoes, boiled and mashed 300 gm
Fresh coriander leaves, chopped 1/2 cup
Green peas 1 cup
Green chilies, finely chopped 3 pcs or as required
Spinach, blanched 1 bunch (120 gms)
Chickpea flour, roasted 3 tbsp
Ginger garlic paste 1 tsp
All spice powder 1/2 tsp
Dry mango powder 1/4 tsp
Bread crumbs 1/4 cup
Paprika powder 1 tsp
Cumin, roasted and ground 1 tsp
Mixed spice, roasted & ground (same as previous recipe) 2 tbsp
Feta cheese 50 gm
Oil As required
Clarified butter for basting As required

 

Method of Preparation:

  1. In a saucepan, heat oil, add in the ginger garlic paste and sauté till golden. Add in the peas and green chillies and sauté, until the peas are cooked. Add in the spinach and mix.
  2. Add in the mixed spice, roasted cumin, and paprika powder, mix well. Let cool completely
  3. In a processor add in the pea mixture along with the other ingredients except the oil and clarified butter, and mix well, till combined.
  4. Shape into kebabs on the skewer, and chill. Alternatively freeze kebabs if cooking later.
  5. Grill in the oven at 180 degrees Celsius for 8 – 10 mins or till done. (Smoke with hot coal to give the smoky flavor).
  6. Alternatively, if carrying for camping, Pack frozen kebabs in disposable containers to carry on the trip.
  7. When ready to cook. Place skewers on a grill and place on the open fire. Cook, turning the skewers, for 5 -6 minutes or till golden. Serve alongside breads and condiments.

 

Mint Pesto

 

Ingredients                                                                                     Quantity
Fresh mint leaves 1 cup
Fresh coriander leaves 1/2 cup
Pine nuts 2 tbsp
Freshly grated Parmesan cheese 2 tbsp
Fresh lemon juice 1 tbsp
Garlic clove, peeled 1 pc
Coarse sea salt 1/2 tsp
Olive oil 1/2 cup

 

Method of Preparation: 

  1. In a processor, blend all the ingredients together to a smooth puree, using half the quantity of olive oil. Once done drizzle the remaining oil on the pesto.
  2. Transfer pesto to bowl. Season with salt and pepper. Pack in a disposable container and chill to carry on the outdoors.

 

Other condiments complimented with the kebabs would be tabouleh, moutabel, plain or flavored hummus, herbed Greek yoghurt with mint & cucumber, etc . Pita bread, Saj bread naan, manakish all pair and enhance the experience. A variety of preferred vegetables can be carried and grilled on the hot coals to complete the menu.

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Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.