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Chicken Seekh Kebab or chicken shish kebab is an appetizer with Indian meals. These kebabs are skewered ground chicken seasoned with warm tandoori-style spices. Seekh (meaning skewer) kebabs are an extremely popular finger food in India.
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Ingredients
500g ground chicken (finely minced - keema) or meat (lamb/goat/beef)
1 big size onion (finely grated & squeezed)
1 bunch coriander/cilantro (finely chopped)
2 green chillies (finely chopped)
1 tbsp ginger and garlic paste
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp ground black pepper
1 tsp red chili flakes
2-3 tbsp sattu/bread crumbs (helps to bind the chicken mixture)
1 juice of lime (optional)
1 egg (optional)
1 tsp salt
Instructions:
Step 1
Cut the boneless chicken into small pieces.Put them into a food processor or blender until the desired consistency is reached.
Step 2
In a bowl, add the ground chicken, finely chopped green chilies & coriander, ginger-garlic paste, coriander power, cumin powder, garam masala, ground black pepper, red chili flakes, sattu, 1 juice of lime, egg, and salt.
Step 3
Mix well all the ingredients.
Step 4
Refrigerate the mixture for about an hour or overnight to firm it up a bit so the kebabs are easier to shape.
Step 5
Line a baking tray with an aluminum foil and use it as a dripping tray.
Step 6
Remove the marinated chicken from the fridge. Grease your hands with a little bit of oil & take lime-size balls of the chicken mixture.
Shape the seekh kebabs on the wooden skewers (Gently press the meat with the help of your fingers and give it a cylindrical shape all around the skewer)and place on a grill rack. Brush the top of the kebab with oil
Step 7
Preheat the Oven at 200ºC for 10 minutes. Bake at 200ºC in the lower rack for 30-40 minutes or till the seekh kabab are golden brown or cooked through. Turn the pieces over after 20 minutes so that they cook evenly.
Step 6
Serve with fresh coriander chutney, slices of onions and lime or with steamed rice & enjoy!
Notes
1. If you find that the chicken mince became a little sticky after mixing in everything just add some more sattu/bread crumbs. 1 tsp at a time.
2. Soak the bamboo skewers for 30 mins in water to prevent burning.
3. Squeeze out the juice from the onion completely
4. Try not leave any trace of water in the cilantro leaves.
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Music :Watercolor Lilies by Aaron Kenny
Source : RU-vid Creator
License : free to use
27 авг 2024
