Indian kebabs come in many shapes and sizes. Very finely chopped meat is pressed around a skewer to create the impaled sausage called doori kebab. Mr. Shinde makes his doori kebab with young goat.

These kebabs were fused with Indian spices, and from there, seekh kebabs became a beloved and affordable street food across both what is now Pakistan, parts of India, and their global diasporas.

Camel seekh kebab ($35) features two ground-meat cylinders ... But beer is always a good choice with Indian food for its buoyancy and palate-clearing properties. But in this case, you may want ...

These kebabs have tasty morsels of marinated lamb ... Pieces of lamb are marinated in a paste-like thicker mixture hinted with earthy Indian-inspired spices. The whole seed spices (coriander ...

But before Adda opens toward the end of the year, a fast-casual Indian kebab house, Kebabwala, is on track to debut at 82 Second Avenue, between Fourth and Fifth streets, around Labor Day.

It’s an Indian and Pakistani restaurant firing a big tandoori grill and serving halal meats. That means beef, lamb, and chicken kebabs, as well as lamb chops and chicken legs. But the chef’s ...