• Aaisha Fakih

CHICKEN SEEKH KABAB

Succulent, juicy, well seasoned melt-in-the-mouth kababs are the most satisfying of foods to be enjoyed with your loved ones. These kababs are super simple to make. I've tried these many times and every time it's a winner.



These kababs are made with chicken mince, spices, herbs, and molded onto the skewers and grilled for 10-15 minutes and they are ready to serve. You can prepare it ahead of time and refrigerate the mixture.


Let's get straight to the recipe -



CHICKEN SEEKH KABAB


Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes


Cuisine: Indian Author: Aaisha


Ingredients

  • 500gm boneless chicken mince

  • 1 onion, roughly chopped

  • 1 tsp. cumin powder

  • 1/2 tsp. coriander powder

  • 1/4 tsp. black pepper powder

  • 1 tsp. garam masala

  • 1 tsp. lemon juice

  • 2-3 green or red chilies, chopped

  • 4 tbsp. chopped fresh coriander

  • 1 tbsp. chopped fresh mint (optional)

  • 1 tsp. ginger paste

  • 1 tsp. garlic paste

  • 1 tsp. salt

  • 1 egg, lightly beaten

  • 2 tbsp. grated cheese (optional)

  • 1-2 tbsp. breadcrumbs (if needed)


Instructions

  1. Put the chopped onion in a processor and grind to a rough consistency. Remove and squeeze out all the excess water. Then put the onion back in the processor, add the chilies, coriander, mint, spices, salt, ginger, garlic, and lemon juice. Whizz it to combine.

  2. Add this mixture to the chicken mince and mix it well.

  3. Now add the egg gradually while mixing. You may not need the full egg, once the mixture is slightly sticky, stop adding the egg. If the mixture ends up being too soft, add the breadcrumbs and combine well. You can also add some cheese for added flavor if you want.

  4. Cover the bowl and refrigerate the mixture for 2 hours. Refrigerating helps to firm up the mixture so that it is easier to handle.

  5. Preheat the oven to 180degrees.

  6. Skewer the mince and place them in a preheated oven. Grill them for 10-15 minutes depending upon your oven and keep turning in between.

  7. Serve hot with garlic sauce, hummus, feta salad.

  8. You can also have them wrapped in pita bread dressed with your choice of sauce.

  9. Enjoy!


Recipe Notes-

  • For a smoky flavor, you can smoke the seekh mixture before shaping the kababs by placing lit coal on a piece of foil and placing it in the middle of the bowl holding the mixture. Then drop a bit of oil on the coal and cover the bowl for 2 minutes to retain the smoke in the bowl for the mixture to absorb it. Once done, discard the coal and proceed with the instructions. Alternatively, you can smoke the kababs once they are cooked using the same method, whichever works best for you.

  • You can also cook these kababs on the pan.


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