Easy Recipes For Chicken Seekh Kebab

Seekh kabab or kebab are made of any type of minced meat with spices and grilled on skewers. Traditionally it’s cooked in a tandoor and served with chutneys or mint sauce. Seekh kebabs will also be served rolled in a naan bread that is much like the doner kebab. Kebabs are a wide variety of meat dishes originating from Iran and now popular all over the world. Kabab refers usually to the shish kabab served on the skewer or doner kabab served covered with bread with a delicious salad along with a dressing. Traditionally the meat for kabab may be the lamb but now there are a variety of meats such as the beef, goat, chicken, pork, fish or seafood or vegetarians used in preparing the kababs. Like other ethnic foods carried over by travelers, the kababs also have become part of everyday cuisine in multicultural countries around the world.

Ingredients:

• 200 gms minced chicken
• 2 green chillies thinly chopped
• 1 cup dried onion
• 1 inch ginger paste
• 4-5 cloves garlic paste
• 1/2 tsp sesame seeds
• 1/2 tsp poppy seeds
• 6-7 cashew nuts
• 4-5 almonds
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1-1/2 tsp coriander powder
• 1 tbsp garam masala powder
• A pinch of black pepper powder
• 1 cup bread crumbs
• 1/2 tsp chaat masala powder
• Fresh cilantro chopped
• Salt to taste
• Oil to shallow fry

How to make Chicken Seekh Kabab:

• Combine the sesame seeds, poppy seeds, cashew nuts and almonds.
• Grind and make a smooth paste.
• Wash the minced chicken thoroughly in the water.
• Drain the water through the sieve and squeeze out the water as much as you can.
• Mix all the ingredients in the minced chicken, also add the seeds and nuts paste.
• Mix very well with the hands and keep aside for 25-30 minutes.
• Heat a non-stick pan and add sufficient oil to shallow fry kabab.
• Apply little bit of water in your hands, take a small ball of the mixture and insert any type of skewer through it just to make the holes.
• Press firmly and pour into hot oil.
• Shallow fry on medium high heat until turns into nice golden brown in color.
• Serve hot with spicy coriander or mint chutney.