Relish the lip smacking Chicken seekh kebab prepared at home with this simple and quick kebab recipe. The chicken keema or minced chicken is blended with onion, ginger garlic paste, egg and few spice powders and then rolled on a seekh or skewer. Grill the chicken seekh kebabs and enjoy hot as starter or as a side dish.
· Chicken, minced 1 kg
Shah Jeera (Black cumin) 1 tsp
Pepper powder 1 tsp
Garam Maasala 1/4 tsp
Green chili chopped - 1 tbsp
Salt to taste
Vegetable oil 2 tsp
Cashew nuts (pounded) 4 tbsp
Ginger garlic paste 2 tsp
Onions (chopped) 4 tsp
Green coriander (chopped)2 tbsp
Oil for basting
Just to get rid of the raw smell, I have fried the ginger garlic paste,onion and chili, jeera in 1 tbsp of hot oil for less than a minute.
Whisk the egg, add to the mince, fried ginger garlic, onion mixture, cashew nuts, coriander. Add pepper powder, garam masala,salt, and oil. and mix well. Freeze it for 2 hours.
Minced chicken with the spices and the onion mixture
Mix well. Divide into 10 equal portions.
With wet hands, wrap the mixture along each skewer. Prepare the skewers like this.
I have placed the skewers on a baking sheet as it is easy to clean the tray. I know many people will use the alliminium foil. I don't want to use it as the kebabs will stick to it.
s Roast in a preheated oven at 150°C (300°F) for 30-40 minutes until golden brown in colour by basting it just once.
1 Remove from the skewers, sprinkle some lemon juice and chat masala and serve hot by garnishing with onion rings, Cucumber and carrot.
My son had this as main meal itself instead of having it as side dish......