Chicken seekh kebabs
A perfect brunch/appetiser recipe of juicy, succulent kebabs made of minced chicken
Equipment
- Tawa (Indian skillet) or any skillet
- Skewers
Ingredients
- 500 g chicken mince (keema)
- 1 large onion roughly chopped
- 5-6 cloves garlic
- 1½ inch ginger roughly chopped
- ½ cup coriander leaves roughly chopped
- ½ cup mint leaves roughly chopped
- 4-5 fresh chilis roughly chopped
- 1 tsp red chili flakes
- 1 tbsp cumin seeds crushed
- 1 tsp coriander seeds crushed
- 2 tbsp gram flour (besan)
- 2 tbsp chaat masala
- 4-6 tbsp oil for cooking
- salt to taste
Others
- 1 bowl cold water
Instructions
- Put all ingredients (except the oil) in a chopper/blender and blend it to a fine paste
- Mix well and marinate in the fridge for anywhere between 2-8 hours
- Remove and mix well. Take around 60g of the mince mixture and clump it on the top of your skewer (seekh)
- Dip your palms in cold water and using your palm and fingers gently spread the mince mixture evenly around the skewer, to form a cylinder
- Carefully remove the skewers and lay them on a plate
- Heat your skillet with the oil and add the shaped chicken keema mixture
- Cook on all side until well browned and then remove from flame
- Sprinkle some chaat masala and serve your chicken seekh kebabs, hot, with lemon wedges and chutneys of your choice. Enjoy!
Notes
- If you don't have skewers, you could use a spoon as well
- When using bamboo skewers, soak them in water for 15-20 minutes before using them
- g - grams
- tsp - teaspoon
- tbsp - tablespoon