The origin of kabab is credited to the medieval soldiers who used to grill meat on their swords in the open fire. Ethnically the meat used for kabab making is lamb. Kababs are made up of fleshy meat that is minced on stone with a tukni (a wooden hammer). Eggs are added along with spice blends while mincing. Then the minced meat is wrapped around an iron rod and then charbroiled giving it a smoky flavor, brown appearance and better juiciness as compared to oven cooked kabab’s.