During the month of Ramadan, kebabs are constantly one of the most asked dishes to be made for iftar. The moment you think of a festive spread or hosting a party, you think of smoky, juicy kebabs served paired with mint chutney and lemon wedges. But many people prevent themselves from making kababs at home, thinking that they don't have a tandoor or that without charcoal, it will not taste the way it should. But the truth actually is, you do not need to have a tandoor to enjoy delicious kebabs at home. All you need is a simple tawa, oven, or even an air-fryer to get beautifully cooked, juicy kababs.
For Iftar, what matters the most is comfort and also the timing. After a long, tiring day, without a drop of water, you would want dishes that can be cooked quickly and also do not keep you standing in the kitchen all the time. Many kebabs can be made ahead, shaped and frozen, and can simply be cooked fresh for iftari. So this Ramadan, skip the dilemma and make these homemade, no-tandoor kebabs that are easier to make than you think.
Shami Kebabs
Shami kebabs are soft, smooth, full of flavour, and perfect to serve during Iftar because they are filling without being too heavy. Simply pressure-cook the minced meat with some chana dal, ginger, garlic, and whole spices until it turns soft. Grind everything to make a smooth mixture, shape small patties from the mixture, and shallow-fry them on a tawa with little oil. Preparing shami kababs at home requires no tandoor, just a flat pan and medium heat. They turn crisp from the outside and have a melt-in-the-mouth texture inside. Prep the mixture a day before and deep freeze it, so when it's the Iftar time, all you have to do is only fry and serve hot with a side of mint chutney.
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Chicken Seekh Kebabs
What if someone tells you that there is no need for skewers and charcoal to enjoy seekh kebabs? To make a no-tandoor version of chicken seekh kababs, mix minced chicken with onions, green chillies, coriander, garam masala, and a spoonful of cream for some softness. Shape the mixture into a long cylindrical shape and cook on a well-greased tawa by gently turning from all sides until evenly browned. If you have an oven, you can also bake them at 200°C for about 15 to 18 minutes, by brushing lightly on top with butter. Chicken seekh kababs remain juicy and lightly smoky even if cooked without a tandoor. Serve it with onion rings and lemon wedges by the side for a simple, protein-rich, and perfect family Iftar platter.
Galouti-Style Kebabs
Talk about one kabab that instantly melts in the mouth, and your next answer without a second thought would be Galouti kebabs. Loved for their texture and consistency, it is easy to make galouti-style kabab at home without charcoal. Mix some finely minced mutton with fried onion paste, ginger-garlic, garam masala, and a little raw papaya paste for that classic tenderness you love. Shape the mixture into small discs and cook slowly in a flat pan with little ghee or oil, as per choice. Keep the flame low so that the kababs cook on gentle heat and remain soft and get that signature melting texture. The taste is rich, fragrant, and slightly smoky from spices. Serve galouti-style kababs paired with parathas, and your Iftar spread will instantly turn into a lavish one.
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Hara Bhara Kebabs
If you like to have something light after the day-long fasting period, hara bhara kebabs can be perfect. Blend some boiled spinach, green peas, potatoes, ginger, and basic spices to make a thick mixture. Shape the mixture into patties and shallow-fry until they turn golden on both sides. No oven, no grill required, just a simple frying pan. The kababs turn crispy from the outside and remain soft from within, having fresh, herby flavours. Apart from this, these are also easy to make ahead of time and freeze. When it's the Iftar time, you just need to cook and serve it hot with green chutney.
Malai Paneer Seekh Kebabs
If you want to try something vegetarian, try malai paneer seekh kebabs. Grate some fresh paneer and mix it with thick hung curd, cream, ginger paste, green chilli, coriander, black pepper, and a little cornflour to bind everything. Shape the mixture into cylindrical seekh-style. Cook them gently on a greased tawa with little, turning carefully from all sides until lightly golden and crisp. Malai paneer seekh kababs are soft, creamy, and lightly spiced, having a delicate taste in every bite. These kebabs appear festive, can be prepared quickly, and also do not require any oven, charcoal or tandoor, making them perfect for a relaxed Iftar spread during Ramadan.
(Image credit: Freepik)