Chicken Seekh Kabab Recipes

CHICKEN SEEKH KABAB RECIPE

Steps:

• Grate the onions first & squeeze out the juice completely. You may do it easily with the help of a sieve or sifter & a spoon. Place the grated onion on the sieve and press with the spoon to drain out the juice.
• Add all the ingredients in a dry bowl and mix gently working with the help of your fingers. DO NOT knead or over mix.
• Take one skewer at a time from the water you soaked them in. And skewer the meat all the way up to the tip of the skewer stopping at about 1"-2" from the tip. Refer the pic.
• Gently press the meat with the help of your fingers and give it a cylindrical shape all around the skewer. Set aside. Repeat this step until you are done skewering the meat in the skewers.
• Brush oil on a griddle or tawa and set it over medium heat. Place the skewered meat along with the skewers on the tawa or griddle and cook until golden on all sides. Rotate them from time to time so that all the sides get cooked properly.
• Serve hot. Enjoy!

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

CHICKEN SEEKH KEBAB

Steps:

• Combine everything except oil in a large bowl. Mince in a meat mincer four times over until the meat is very fine.
• Shape into kebabs about 2 inches in diameter.
• Shallow fry the kebabs on an iron griddle (tawa) on very low flame until kebabs are brown on both sides and cooked inside.

CHICKEN SEEKH KEBAB

Steps:

• 1. Mince all of the chicken in a mincer.
• 2. Grind the bread crumbs and the red chillies in a grinder until they become powder.
• 3. Throw in all the spices, salt and ground red chillies and bread crumbs into the chicken mince, mix with your hands.
• 4. Once evenly mixed, make 10 balls approximately 4oz each.
• 5. Take one metal skewer, dip your hand into the water and wet the skewer, then pick up one ball of your spiced chicken mince and spread the chicken over the skewer to make a sausage shape. Repeat this 10 times.
• 6. Place the skewers in a grill, allow it to cook the chicken half-way on the side facing the grill, then take a brush, dip it in the oil and brush each kebab on that side which is cooking.
• 7. Once the top-side is fully cooked, rotate each skewer 90 degrees and allow the second side to cook.
• 8. Repeat steps 6 and 7 twice more until all 4 sides are cooked.
• 9. Use an oven cloth to carefully slide the kebabs off the skewers into a tray without breaking.