"Kabab" or "kebab" (Persian) or "kebap" (Turkish) refers to a dish that is prepared from grilled beef, mutton, or chicken. Fish kababs have also become popular. In some recipes, kabab is combined with grilled vegetables. Kababs originated in the Middle East and Central Asia. Let's take a look at 8 mouth-watering kabab recipes for Bangladeshi kitchens.  Kabab Recipes to Try This Eid-ul-Fitr Shammi Kabab  Ingredients  500 gm mutton (chopped into cubes), 1/4 teaspoon cumin seeds, one-fourth teaspoon green cardamom (powdered), 1/2 tablespoon garlic (sliced), 10 green cardamoms, salt (as required), 1 egg (boiled ), 4 tablespoon chana dal, 1/4 teaspoon spice black pepper, 2 tablespoons red chili powder, 1/2 tablespoon ginger (sliced), 1/2 tablespoon clove, 1 tablespoon garam masala powder, and water (as required).  For filling: 2 onions (finely chopped), 2  green chilies (finely chopped), a handful of coriander leaves (finely chopped ) Preparations First, take a pan and place the mutton, water, red chili powder, cumin seeds, black pepper, green cardamom powder, chana dal, garlic, ginger, cardamom pods, clove, and salt. Cook for around 40 minutes until the water evaporates and the meat becomes tender. Then, grind the mixture to make a paste when it is cool. Now add a tablespoon of garam masala, and egg (mashed). Prepare the stuffing also with chopped onion, coriander leaves, green chilies, and salt. Now, give the kababs shape using the mutton mixture. Stuff the kababs with the stuffing mixture. Deep fry on both sides of the kabab as long as they become brown. Serve hot with green chutney.  Read More: 5 Easy Crab Recipes for the Seafood Lovers Seekh Kabab Ingredients 2 cups keema (minced mutton/beef), 1 tbsp vinegar, 2 tbsp fenugreek leaves, 1/2 tbsp garlic paste, half tbsp ginger paste, 1 1/2 tbsp salt, 1/4 tbsp black pepper (powdered), 1/4 tbsp garam masala, 2 tbsp coriander leaves (chopped), 1 tbsp green chilies (finely chopped), 6 skewers, 2 tbsp oil (for brushing), ½ tbsp chaat masala, and 6-8 lemon wedges. Preparations For the marination: Take a bowl and combine minced meat with a few tbsp of vinegar and fenugreek leaves. Then gradually add garlic paste, ginger paste, salt, black pepper, coriander leaves, and green chilies. Next, marinate the mixture for 5-6 hours in the refrigerator.  For the kababs: First, prepare the oven to 375 degrees or  205 degrees C. Then shape the meat mixture into long 'tubes' around the skewers and place them into the pre-prepared oven. Bake for 25-30 minutes. Brush the oil and cook for extra 2 minutes. Once done, place the Kabab carefully in a dish. Spread chaat masala on top the Kabab. Decorate with onions and lemons wedges. Serve hot with chutney (green). Read More: 5 Drumstick Recipes for Snacks Lovers Jali kabab  Ingredients 250gm keema, 1 piece of bread (soaked), 3 tablespoons fried onion, ginger paste 1 teaspoon, garlic paste 1/2 teaspoon, green papaya paste 1 teaspoon, red chili powder 1/4 teaspoon, special kabab masala 1 teaspoon, nutmeg powder a pinch, chopped mint 1 tablespoon, chopped coriander leaves 1 tablespoon, chopped green chili 1 tbsp, 1 egg (beaten), and salt (as required). For coating and frying: 2 eggs, water (as required), bread crumbs, and oil (as required). Preparations First, take a bowl and mix all the ingredients except the coating and frying ingredients. Mix everything nicely and give the Kabab shape. Put the prepared Kabab in the refrigerator for  30-40 minutes to have a firm shape of the kabab.  Meanwhile, beat the eggs with little water. Then dip the Kabab first into the beaten egg and then coat them with bread crumbs. Again dip them into the egg and deep fry them. Make sure you lightly sprinkle some egg mixture in a circular motion into the oil so that there creates that net effect. Serve hot with biriyani or pulao.  Read More: Shahi Tukda Recipes for People Who Love Desserts Muthi Kabab  Ingredients For kabab: mutton mince 1 kg, garlic 15 cloves, green chilli 6, ginger 3-inch piece, onion 1 large, dry fenugreek leaves 1 tbsp, red chilli powder 1 tsp, crushed red chilli 2 tsp, coriander seeds 2 tbsp (dry roasted), cumin seeds 1-1/2 tbsp (dry roasted), garam masala powder 1 tsp, salt 1 tsp, fresh coriander 2 tbsp, fresh mint 2 tbsp, and raw papaya paste 1-1/2 tbsp. Preparations First, mix mutton mince and papaya paste mix and marinate it for 2 hours. If needed,  add 4 to 5 Tbsp of water to this mixture.  Then blend garlic, green chilli, ginger, onion, fenugreek leaves, red chilli powder, crushed red chilli, coriander, cumin, garam masala powder, and salt nicely. Then add coriander, and mint leaves and grind again. Next, add mutton and papaya paste into the blender and blend to get a smooth paste. Mix everything well and then give the Kabab shape. Meanwhile, heat oil in a pan and bake both sides of each Kabab for 10-12 minutes. Serve with paratha and mint chutney. Read More: 5 Delightful Chinese Recipes for Bangladeshi Kitchen