Ingredients
- Fresh Tiger Prawns
- Green Chili Paste
- Yogurt
- Lemon Juice
- Ginger-Garlic Paste
- Coriander Powder
- Cumin Powder
- Garam Masala
- Turmeric
- Red Chili Powder
- Salt
- Mustard Oil
- Fresh Coriander Leaves (for garnish)
MIRCHI JHINGHA KEBAB
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₹460
Mirchi Jhinga Kebab is a fiery and flavorful prawn kebab marinated with a bold blend of green chilies, spices, and yogurt, then grilled to perfection for a smoky and juicy texture.
Description
Mirchi Jhinga Kebab is a deliciously spiced prawn delicacy, inspired by the bold flavors of Indian coastal cuisine. Fresh tiger prawns are marinated in a tangy mix of green chili paste, lemon juice, and aromatic spices, then skewered and grilled in a tandoor for a smoky, charred finish.
This dish delivers the perfect balance of heat and flavor, making it an irresistible treat for seafood lovers. Best enjoyed with mint chutney and fresh salad, Mirchi Jhinga Kebab pairs well with naan, rumali roti, or as a standalone appetizer.
Experience the taste of authentic Indian seafood kebabs with the fiery punch of green chilies in every bite!
Health Benefits
- High in Protein – Prawns are an excellent source of lean protein, essential for muscle growth and repair.
- Boosts Metabolism – Green chilies contain capsaicin, which enhances metabolism and promotes fat burning.
- Rich in Omega-3 – Prawns provide heart-healthy omega-3 fatty acids that support cardiovascular health.
- Good for Immunity – The combination of ginger, garlic, and lemon juice strengthens immunity and fights infections.
- Supports Brain Function – Prawns are rich in selenium and vitamin B12, which contribute to brain health and cognitive function.
History
Mirchi Jhinga Kebab is inspired by India's rich tradition of seafood kebabs, especially from the coastal regions of Goa, Kerala, and Bengal. Spiced prawn dishes have been part of Indian cuisine for centuries, influenced by Mughal, Portuguese, and South Indian culinary styles.
The concept of grilling marinated prawns over charcoal or in a tandoor dates back to the royal kitchens, where seafood was delicately spiced and cooked to perfection. The use of green chili and mustard oil in this recipe reflects the bold flavors found in Andhra and Bengali cuisine.
Today, this dish remains a favorite at seafood restaurants and festive gatherings, offering a perfect blend of smokiness, spice, and succulence.
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