Seekh kebab originated in the Mughal courts of North India, where skewered, spiced minced meat was cooked over charcoal. In Old Delhi, it became a street‑food staple, especially at iconic stalls like Bismillah Kebab Point, symbolizing the city’s love for bold, aromatic grilled meats.

In Delhi and Punjab, goat (mutton) is common, seasoned heavily with garam masala and chickpea flour. In Lucknow, kebabs are finer and often include raw papaya as a tenderizer. Coastal regions may add coconut or curry leaves for a different flavor profile.

Street vendors serve hot kebabs on a metal plate with lemon wedges, fresh cilantro, and a side of tangy green chutney. They are often accompanied by sliced onions and a soft naan or roti.

Seekh kebab is popular at festivals like Eid, weddings, and family gatherings. It’s also a favorite late‑night snack after a night out, especially in bustling markets of Old Delhi.

The use of goat meat gives a distinct, slightly gamey flavor, while the chickpea‑flour binder keeps the kebab tender. Cooking on a thick iron skewer over a sigri provides a unique inside‑out heat that creates a perfectly charred exterior without drying the interior.

Common errors include over‑salting early (which draws out moisture), shaping kebabs too thick, and grilling at too low a temperature which leads to a raw center. Also, neglecting to wet your hands will cause the meat to stick and break apart.

Chickpea flour (besan) is gluten‑free, adds a subtle nutty flavor, and absorbs moisture without making the kebab heavy. It also helps the spices adhere evenly, which is essential for the authentic Delhi street‑food texture.

Yes. Mix the meat and spices up to 24 hours in advance and refrigerate in an airtight container. Shaped kebabs can be frozen on a tray and transferred to a zip‑top bag; grill directly from frozen, adding a minute or two to the cooking time.

The kebabs should have a deep, caramelized brown crust with a slight char on the edges. When cut, the interior should be pink‑red, moist, and uniformly spiced, not raw or gray.

The YouTube channel Bon Appétit produces a wide range of cooking content, from technique‑focused tutorials and recipe experiments to food culture deep‑dives, all presented by a rotating cast of professional chefs and food personalities.

Bon Appétit blends high‑production values with a curiosity‑driven narrative, often sending hosts to authentic street‑food locations (like Old Delhi) to learn directly from local chefs, whereas many channels recreate recipes solely in a studio kitchen.