The kebabs that we relish today are most often attributed to the Middle-East for their origins but these burra kebabs are actually an invention of the Mughals. The concept of eating meat cooked over open fire by being wrapped on a sword is some 1000 years old. The swords functioned as skewers for the soldiers. The burra kebabs derive insipiration from the same. During Akbar's reign, his wife Nur Jahan enjoyed having these burra kebabs and finally they found a place in Delhi's Chandni Chowk area when Princess Jahanara's kababchi set up a shop there. The special technique of making mutton burra kebabs over an angeethi which is a great mix of wood and coal along with the tender meat used as well as use of spices like salt are the factors which make these kebabs so special. The mutton is marinated in a combination of salt and rock salt without any other spices to maintain taste. Today's barbeque techinque is a modernised version of this. Try out this mutton dish by following the easy recipe and make a mouthwatering dish within minutes.