Thursday, 1 December 2011

Chicken Sheek Kebab

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 
        Egg 1
        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.

   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......


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