Smoky Chicken Seekh Kabab | How to make Smoky Chicken Seekh Kebab

Smoky Chicken Seekh Kabab | Chicken Kebab | How to make Smoky Chicken Seekh Kebab

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Prep time:20 minutes
Cooking Time: 10 minutes
Total Time:30 minutes+ 1 hour to marinate the mince for kababs
Servings:

Smoky Chicken Seekh Kababs are  essentially marinated chicken mince wrapped around skewers to be shaped into logs and grilled till golden. These Smoky Chicken Seekh Kababs are delicious, juicy,  moist and succulent  This is a protein rich recipe. It  makes for a great appetizer. Dhungar method of infusing smoky flavour enhances the taste of these Chicken  kababs.  The flavours and  charred marks on the Seekh Kababs stimulates our palate buds. Smoky Chicken Seekh Kababs are always a hit  for barbeque BBQ parties.

Video Recipe:

Ingredients:

• 500 gm Chicken mince ( mix of thigh and breast pieces)
• 2 spring onions coarsely chopped OR 1 small chopped red onion
• 7-8 cloves garlic
• 1/2″ piece of chopped ginger
• handful of roughly chopped coriander leaves
• handful of roughly chopped mint leaves
• 4-5 small green chillies (use less if you don’t prefer spicy kababs)
• 1 to 1.5 tsp salt
• 2 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric (haldi)
• 1/2 tsp garam masala powder
• 1/2 tsp coarsely ground mixture of coriander seeds-black peppercorns, dried red chillis
• 1 tbsp burghul soaked in hot water and fluffed up
• Juice of one lime
• oil for shallow frying/grill and to shape kababs
• wooden or metallic skewers for seekh kababs (optional)

Method:

• Organize all the ingredients
• In a chopper chop together coriander leaves, mint leaves, onions, chillies, ginger and garlic.
• When the above is finely chopped,add   all the dry spices except salt, burghul, and a little bit of the chicken mince.
• Run the chopper for a second. You will now have a somewhat smooth mixture.
• Turn out  this mixture into the bowl of chicken mince
• Add the salt and lime juice and mix the mince mixture very well.
• Cover and keep it in the refrigerator to  marinate for 1-2 hours
• Infuse with smoke(Dhungar method)- 

1. For this light two small charcoal pieces on gas stove. 
2. In a small metal bowl place 4 cloves and a tsp of cumin seeds.
3. Keep this bowl in the centre of the chicken mince. 
4. Place the hot light charcoal pieces on the spices in the bowl and put ghee on top of the coal. Fumes rise. 
5. At once cover with a lid.
6. Lift the lid after 5-7minutes. You have a smoked chicken mince. Proceed to make seekh kababs

• Making Seekh Kababs.

1. Soak  skewers in water for 1-2 hours.
2. Take lime sized portion of mince and work  around wooden skewers with greased hands to seekh kababs.
3. You can also make chicken seekh kababs without skewers. For this take lime size portion of mince mixture and roll into a seekh kabab  on a greased flat surface . Slide it off.
4. Make the remaining kababs in either of these two ways.
5. Grill the kababs in a grill pan on medium flame. Brush the kababs with oil while grilling.
6. Serve with coriander mint chutney or hot chilli garlic sauce. 

Recipe Notes:

1. For day ahead cooking – Shallow fry the kababs half way. Cover with foil and place in the fridge. Shallow fry again before serving.
2. Roasted chick pea flour (besan) can be substituted for burghul