Chicken Seekh kabab | chicken seekh kabab recipe
Tender and juicy Chicken Seekh kabab with a few herbs and spices. A perfect appetizer to go with rotis/ pitas or briyanis.
Servings 4 people
Equipment
- Food processor
- Skillet or Grill Pan
- Metal or Bamboo Skewers
Ingredients
- 500 g Chicken , minced
- 5 tbsp Oil , for cooking
- 1 medium Onion , finely chopped
- 5 cloves garlic , minced
- 2 inch ginger , minced
- 4 medium green chillies , finely chopped
- 1/2 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1/2 cup Cilantro / Coriander Leaves , chopped
- 1 juice of Lemon , a whole medium sized lemon
Instructions
- Transfer the minced chicken to a food processor and grind it till there aren't any visible bits. If using pre-ground chicken, skip this step.
- To the ground meat, add the chopped onions, garlic, ginger, and green chillies. Mix it all together.
- Add the coriander leaves, garam masala, chilli powder, lemon juice, and salt. Give it a thorough mix. Then add the cilantro leaves and the lemon juice; mix it again. Chill the kebab mixture in the refrigerator for 30 minutes.
- Make even sized balls out of the kebab mixture, approximately 50g each.
- Place a skewer on a ball of kebab mixture, Gently cup and shape the seekh kebab around the skewer. Repeat till all the balls are skewered.
- Heat the oil in the pan. Place 3-4 skewered kebab mixture onto the pan, gently.
- Cook on two sides until it is golden brown on both sides. The rest of the sides will be cooked with the heat. Cook all the skewered kebabs in batches.
- Serve it hot with mint chutney and lemon wedges!
Notes
- If using bamboo skewers, soak them overnight or for at least 1 hour.
- I use a simple garam masala made with cloves, cinnamon, and cardamom. The taste of the kebab will differ based on the garam masala. Use your favorite blend of garam masala for this Seekh kebab.
- Alternatively, you can cook these skewered kebabs on an open grill. Baste with oil whenever necessary.
- The chicken mixture might begin to fall off the skewers if you lift it holding only the ends of the skewer. To avoid this, place a spatula underneath to move it onto the pan.