Why kebabs are the perfect winter food, here’s how to enjoy it

The secret to keeping them juicy and tender lies in honouring the ingredient as much as the process (Images: At Majlis and The Metropolitan Hotel & Spa)

In winter, our palates crave warmth, depth, and food that linger long after the last bite. Kebabs, when done right, answer that call perfectly. They are not just about grilled meat or vegetables; they are about technique, memory, and a quiet kind of craftsmanship that rewards patience.

From bustling street corners to refined dining rooms, a well-made kebab carries with it the soul of the season. The secret to keeping them juicy and tender lies in honouring the ingredient as much as the process. Whether it’s the gentle kiss of a sigdi flame, the searing heat of a tandoor, or the controlled sizzle of a cast-iron pan, each cooking method demands its own respect.

The craft begins with the cut

Every exceptional kebab starts long before it meets the fire. The choice of protein, its cut, and its inherent fat content decide the final outcome. Chef Osama Jalali, Co-Founder and Chef at At Majlis, explains, “Always begin with selecting the right cut of meat. For me, the leg of lamb is unparalleled; it offers the right marbling, texture, and depth of flavour essential for a well-executed kebab. Marination is not just about coating, it’s about infusion. We marinate not for hours, but for understanding. Use natural tenderisers, papaya, yoghurt, or raw mango, depending on the protein. But the real magic lies in balance: spices roasted to precision, hand-ground in small batches, and never store-bought.”

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This philosophy of restraint is what separates a memorable kebab from a forgettable one. Over-marination, excessive spices, or rushed grilling can overpower the meat rather than elevate it. Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, believes marination is the secret behind flavourful juicy kebabs.

He says, “The more you marinate, the better. Kebabs require margination for two to twelve hours for chicken and up to 24 hours for lamb to allow deep penetration of spices. Secondly, the meat pieces should be cut uniformly for even cooking. In case of minced kebabs, knead the meat for 10-15 mins until sticky so that it adheres to the skewer and doesn’t break. You can add long Pepper (Pippali), stone flower (Patthar ke phool) to uplift aroma. These ingredients also act as thickeners and flavour enhancers that add creamy or tangy taste to kebab. Apart from cashews, crushed peanuts, almond paste, or peanuts add a rich, toasted undertone and improved texture for a winter-friendly depth of flavour.”

Secret to a great kebab platter

Homemade blends born in the kitchen, tailored dish by dish are the secret ingredient for a great kebab. Chef Osama adds, “Winter invites complexity, so I turn to deeper, richer profiles. We use Kashmiri masalas for their warmth and aroma, fermented black garlic for umami, roasted nut pastes for body, and smoked mustard oils for that signature sharpness. Even a touch of dry rose petal powder can elevate the experience from mundane to magnificent.”

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You can also mix dried fenugreek (Kasoori Methi) or shahi jeera (black cumin) for intense, pungent aromas that thrive in high-heat grilling. Dried rosebuds, mace, and nutmeg can also be used for a floral yet deeply savory depth perfect for cold weather. Chef Mukherjee adds, “Instead of plain yoghurt, use hung curd or sour cherry juice for a sharper, fermented tang. You can experiment with Pomegranate Molasses (available in market), a thick, fermented-style syrup used as a glaze or in marinades to add a dark, fruity acidity. Vegetarian options like Elephant Foot Yam (Jimikand)or Beetroot also make a unique kebab recipe.”

In winter, thoughtful pairings can turn a kebab platter into a complete, satisfying meal. Warm sides such as slow-roasted root vegetables dusted with chaat masala, a lightly spiced saffron pilaf can be a great ad-on.