With the arrival of monsoon, the desire to feast on hot, spicy kebabs becomes almost irresistible. However, opting for street-bought kebabs during the rainy season significantly increases the risk of indigestion, food poisoning, and various infections. During this period, the human digestive system tends to slow down, and consuming poor-quality oil or improperly cooked meat can take a toll on your health. Fortunately, there is no need to suppress your cravings. By making a few simple, conscious adjustments, you can prepare delicious and healthy kebabs right in the comfort of your kitchen.
Choose Air-Frying or Grilling Over Deep-Frying
Deep-frying kebabs in oil makes them heavy and difficult for the body to digest during the monsoon season. Instead of deep-frying, consider using an air-fryer, roasting them in an oven, or lightly pan-frying them with just a few drops of oil or ghee on a non-stick pan. This approach avoids unnecessary extra calories and fat, ensuring your kebabs remain crispy while staying light and gentle on your stomach.
Incorporate Immunity-Boosting Spices
Strengthening your immunity is essential during the monsoon. When preparing your kebab mixture, increase the portions of ginger, garlic, cloves, black pepper, carom seeds (ajwain), and asafoetida (hing). These spices not only enhance the overall taste and aroma but also possess anti-bacterial properties that help prevent stomach infections linked to the rainy season and promote better digestion.
Boost Fiber Content with Vegetables and Pulses
Whether you are preparing vegetarian or non-vegetarian kebabs, adding more fiber is a wise decision for your gut health. Mixing grated carrots, bell peppers, boiled split chickpeas (chana dal), or soya chunks into the base increases the fiber content. This makes the kebabs easier to digest, ensures they remain light, and adds a substantial boost of nutrition to your meal.
Prioritize Marination and Hygiene
If you are cooking chicken or mutton kebabs, adopting the right marination method is crucial to avoid bacteria during the monsoon. After washing the meat thoroughly, marinate it in a mixture of lemon juice, yogurt, and turmeric for at least one hour. Most importantly, keep the meat inside the refrigerator rather than leaving it out. Lemon and turmeric act as natural agents that eliminate harmful bacteria present in the meat.
Use a Double Dose of Mint and Lemon in Chutneys
The green chutney served alongside kebabs is just as important as the kebabs themselves. When preparing the chutney, include plenty of fresh mint leaves along with coriander, ginger, and lemon juice. Ensure the herbs are washed thoroughly in warm, salted water before blending. The combination of mint and lemon helps prevent acidity and bloating, ensuring that even the most flavorful kebabs are digested with ease.
