Chicken Seekh Kababs are juicy, flavorful minced chicken skewers made with aromatic spices and herbs. For the homemade version, they are perfect for grilling, pan-frying, baking, or BBQ.
About Seekh Kabab
It is believed that seekh kabab may have originated from the Turkish "shish kebab," where shish (sis) translates to skewer and kebab to grilled meat.
Seekh kababs are very common in meat-serving restaurants, and they are also a popular street food. Chicken and mutton/goat meat are the most common kinds of meat used.
How to make Chicken Seekh Kabab?
Ingredients:
- 500g chicken mince (boneless thigh preferred, not too lean )
- 1 small onion
- 2 tablespoons fresh coriander
- 1 tablespoon fresh mint
- 2 green chilies (finely chopped )
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon roasted cumin powder
- 1 tablespoon coriander powder
- half tablespoon garam masala
- half tablespoon black pepper
- half tablespoon salt
- 2 tablespoon bread crumbs or 1 tablespoon roasted gram flour
- 1 tablespoon lemon juice
- 1 tablespoon oil or melted butter
- 1 piece of charcoal
- half tablespoon oil or butter
In a bowl, mix chicken mince with all the spices, herbs, lemon juice, and binding agent (bread crumbs or gram flour ). Mix thoroughly with your hands or pulse in a food processor for a smoother texture. Refrigerate the mixture for at least 30 minutes to help it firm up. Grease your hands and take a portion of the mixture. Roll and shape it around the skewer into a long, cylindrical kabob. Repeat with the rest of the mixture.
Step 2: Cooking Methods
Option 1: Pan-Frying
Heat a little oil in a non-stick pan. Cook kababs on medium heat, rotating until golden brown and fully cooked (about 8-10 minutes ).
Option 2: BBQ/Grill
Grill over charcoal or gas flame, turning until charred and cooked through.
- Serve with mint chutney, sliced onions, lemon wedges, and naan or paratha.
- Great in a kebab roll or with jeera rice.
0 Comments