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Purani Delhi Special - Qureshi Kebab

Purani Delhi special - Qureshi kebab is a tantalizing kebab dish that hails from the historic streets of Old Delhi, India. Renowned for its rich and smoky flavors, this traditional kebab recipe has been cherished for generations in the region. Prepared with well-marinated minced meat and a blend of aromatic spices and herbs, Qureshi kebab stands out for the unique smokiness imparted by burning charcoal. Let's delve into the delightful world of this iconic delicacy!

What is Purani Delhi special - Qureshi kebab

Purani Delhi Special - Qureshi kebab is a popular kebab preparation originating from the culinary heritage of Old Delhi, particularly associated with the Qureshi community known for their expertise in kebab-making. The kebabs are made using minced meat, typically lamb or mutton, which is skillfully blended with an array of traditional Indian spices and herbs. The unique aspect of this kebab lies in the method of imparting smokiness, where the marinated keema is exposed to burning charcoal, infusing it with a distinctive aroma and taste.


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The recipe for Qureshi kebab involves carefully marinating minced meat with a combination of spices such as cumin, coriander, red chili, ginger, garlic, and other flavorful ingredients. After the marination process, the keema is placed in close proximity to burning charcoal, allowing it to absorb the smoky essence. Once infused with the charred flavors, the keema is shaped into long kebabs using bamboo skewers. These kebabs are then pan-fried until they attain a delicious crust and juicy tenderness inside. The result is an exquisite balance of smoky aromas and succulent textures that define the appeal of Qureshi kebabs.


Quick and Easy Purani Delhi Special - Qureshi Kebab:

The Qureshi kebab recipe, despite its rich flavors, can be prepared relatively quickly and easily. The key lies in the careful marination of the keema and the essential step of smoking it over charcoal. Once the keema is marinated, the process of smoking takes only a few minutes, adding an authentic touch to the dish. Following this, the kebabs can be pan-fried until cooked to perfection, making it a delightful option for a satisfying and flavorsome meal.


Personal Experience:

As a chef, my journey into regional Indian cuisines led me to discover the enchanting world of kebabs, including the renowned Qureshi kebab. I was captivated by the meticulous techniques used to infuse the keema with smoky flavors, giving the kebabs a distinct character. This classic preparation reminded me of similar kebab traditions found in various cultures worldwide, underlining the global appeal of grilled and spiced meat dishes.

How to make Purani Delhi special - Qureshi kebab

  1. Let’s start by making the keema mixture. For this add the Keema and all mentioned spices and herbs In a bowl and massage the Keema for at least 10-15 mins or until all the spices are well incorporated. 
  2. Now burn a small piece of charcoal on the stove and place it in a small metal bowl that is kept in the middle of the keema add butter or ghee on the charcoal and cover with the bowl with a lid or cling wrap to allow the Keema to absorb the smoky flavor from the burning charcoal.
  3. Once the keema has absorbed the flavor from the charcoal, remove the metal bowl from the meek carefully.
  4. Now let’s make the kababs. For this, take bamboo sticks and make long kebabs using the sticks as a support for the keema mixture.
  5. Finally to cook the kebabs, heat some oil in a pan on medium-high flame and place the kebab skewers In the pan. Cook on each side for 5-6 minutes until cooked thoroughly and a good crust is formed on each side.
  6. Serve the kebabs with some laccha onion, green chutney and lemon wedges.

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Expert Tips

  1. We recommend dry roasting the spices and grinding them fresh at home to get the most flavor in the kebabs.
  2. Using good quality keema with a good fat percentage is recommended to get juicy and soft kebabs.
  3. Don't skip the step to smoke the keema mixture as it adds an authentic charcoal and smokey flavor to the kebabs that can only be achieved by cooking them on a charcoal grill.

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