Chicken Kebab
Smoky Chicken Seekh Kababs are essentially marinated chicken mince wrapped around skewers.These Smoky Chicken Seekh Kababs are delicious, juicy, moist and succulent This is a protein rich recipe. It makes for a great appetizer.
Equipment
- 1 grill pan
- skewers
Ingredients
1 cup = 250ml
- 500 gm chicken mince mix of thigh and breast pieces
- 2 pcs spring onions coarsely chopped OR 1 small chopped red onion
- 7-8 cloves garlic
- 1/2" pc ginger chopped
- 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
- fresh coriander leaves handful of roughly chopped coriander leaves
- fresh mint leaves handful of roughly chopped
Instructions
Prepping Kebab mixture
- First, add coriander leaves, mint leaves, onions, green chilies, ginger, and garlic to a chopper and blend until finely chopped.
- Then, except salt, add all the dry spices,burghul, and a small portion of the chicken mince. Pulse the mixture briefly until it becomes somewhat smooth.
- Transfer this mixture into the remaining chicken mince. Add the salt and lime juice, then mix thoroughly till well combined. Cover and keep it in the refrigerator to marinate for 1-2 hours.
Infuse with smoke (Dhungar method)
- For this light two small charcoal pieces on gas stove until red hot. In a small metal bowl place 4 cloves and a teaspoon of cumin seeds.
- Keep this bowl in the centre of the chicken mince. Place the hot charcoal pieces over the spices inside the bowl. Drizzle some ghee over the hot charcoal. This will release aromatic smoke. Immediately cover the lid to trap the smoke. After 5-7 minutes, when the smoke settles, remove the lid. Your chicken mince is infused with smoky flavor. Now proceed to shape the seekh kababs.
Making Seekh Kababs
- Take lime sized portion of chicken mince and work around wooden skewers with greased hands to form seekh kababs. PRO TIP - Before using wooden skewers, soak them in water for 1-2 hours. This prevents wooden skewers from burning while grilling.
- You can also make chicken seekh kababs without skewers. For this take lime sized portion of mince mixture and roll into a seekh kabab on a greased flat surface. then gently slide it off. Make the remaining kababs in either of these two ways.
- Grill the kababs in a grill pan over medium flame basting them with oil as they cook. PRO TIP - You can also barbecue them or simply shallow-fry them in a skillet.
What to serve with
- Enjoy Smoky Chicken Kebab with Coriander Mint Chutney or Hot Chili Garlic Chutney. You could wrap it in a tortilla just like Paneer Frankie. Enjoy Mutton Shami Kababs with a cool Mint Lassi or Masala Boondi Lassi.
Notes
- Before using wooden skewers, soak them in water for 1-2 hours. This prevents wooden skewers from burning while grilling.
- You can also barbecue them or simply shallow-fry them in a skillet.