Chicken Kebab recipe
Incredibly juicy and delicious chicken kebabs cooked without oven. Smoked and grilled to perfection!! A great accompaniment to any meal!!
Servings: 5 STICKS
Ingredients
- 1 Lb Minced Chicken (450 grams)
- 1 small Onion, finely chopped
- 2 teaspoon each of Minced Garlic and ginger
- 4 tablespoon Chopped cilantro leaves
- 1 cup Besan
- 1.5 teaspoon Roasted cumin seeds
- ¾ teaspoon Green Cardamom powder
- 1 tablespoon Kastoori methi/ dried fenugreek leaves
- ¼ teaspoon Cinnamon Powder
- ½ -1 teaspoon Red chili powder (adjust as per taste)
- ¼ teaspoon Nutmeg Powder
- Salt to taste
- 2 tablespoon Butter/oil (for basting and toasting)
Instructions
PREPARING THE MIXTURE
- Assemble: all the ingredients....
- And dry spices..
- In a large bowl combine minced chicken, onion, garlic and ginger paste...
- Add all the spices one by one...
- Stir in chopped cilantro leaves, besan and mix until well blended.
HOW TO SHAPE SEEKH KEBAB
- METHOD 1- Wet your hands, take some mixture, fold in between your palm and keep pressing the kebab until they look like long logs.
- You can either put them on wet wooden skewers or follow the second method below.
- METHOD 2- Divide seekh mixture into equal parts.
- Cut foil in rectangles. Place seekh at one end.
- Start folding the foil as you work you way towards the end.
- Fold it firmly. Squeeze gently to secure the edges. Pinch the sides of the foil and seal it properly.
- Cut of the excess foil. Foil-wrapped seekh is ready. Repeat the process with rest of the seekhs.
- Boil water in a large pan.
- Boil seekhs in hot water until firm (appx. 3-4 minutes).
- Remove seekhs from water and allow it to cool completely. Discard the water.
- When cooled, unwrap the foil-wrapped seekhs.
- Perfectly shaped seekh kebabs are ready for grilling.
HOW TO COOK SEEKH KEBABS
- METHOD 1- Grease a heavy bottom kadhai, grease it with butter.
- Place kebab in the kadhai, apply butter on top and cover it with a lid. Maintain the flame on medium low.
- Turning occasionally cook the kebabs for 20 minutes or till they are brown from all the sides.
- Keep basting them with butter as you rotate them.
- METHOD 2- Grease a wire rack and place it directly over the small burner.
- Grill kebabs over direct heat, turning occasionally, until lightly charred and cooked through.
- If you choose to give it a smoky taste then follow the steps below. Heat charcoal on a cook top. Heat until its red hot...
- When they are red hot place them in a kadai...
- Add 1 teaspoon ghee on top of the hot charcoal..
- As the smoke starts to arise...
- Arrange chicken kebab on a wire rack and place it on the smoky kadai. Cover and let chicken sit in smoke for 4-5 minutes.
- Remove and arrange it on a platter.
- Drizzle some lemon juice on Kebabs and serve hot with mint chutney.
