CHICKEN SEEKH KABAB RECIPE

AuthorAwan
RatingDifficultyAdvanced
chicken-seekh-kebab_
Yields15 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

INGREDIENTS

INGREDIENTS FOR MARINATION

  • 500 grams ground chicken ground with white chicken fat. see notes
  • 1 medium onionfinely chopped, squeeze and discard excess water. See notes
  • 3 tablespoon  fresh corianderfinely chopped
  • 2 tablespoon minced ginger,
  • 2 tablespoon  garlic,chopped (lahsun)
  • 1-2 green chilliesfinely chopped
  • 3 tablespoon butter
  • 2 tablespoon cream
  • 3 tablespoon seekh kabab masala(Recipe given below.) You can ready made from here or here.
  • ghee or oil , for frying
  • 2 inch piece of charcoalto smoke

INGREDIENTS FOR SEEKH KABAB MASALA RECIPE

  • 3 tablespoon gram flour or chickpea flour (besan)
  • 1 tablespoon coriander seeds
  • 1 tablespoon Kashmiri red chilli powderor paprika for color
  • ¾ tablespoon red chilli powdermore to taste
  • ½  tablespoon  cumin seeds
  • 1 teaspoon black pepper
  • ½ teaspoon turmeric powder
  • ¼ teaspoon oregano seed(ajma)
  • 4 cloves laung
  • 1 teaspoon salt or to taste

FOR MASALA:

  • Roast all ingredients of seekh kabab masala in a pan for 1 minutes on medium heat with constant stirring. (Gram flour can burn quickly so be alert.) Remove into plate, cool it and grind it into a fine powder in a spice grinder. Seekh kabab spice mix is ready.

MARINATION

  • Take your ground chicken in a bowl. Add ginger, onion, butter, cream, seekh kabab masala, garlic, green chilies and coriander.
  • Mix well. Cook a small lump of the mixture in a frying pan to do a taste test. Adjust salt and seekh kabab masala to your taste. Then marinate chicken mixture for 20-30 minutes in the fridge.

METHOD 1: SEEKH KABAB RECIPE (STOVETOP OR PAN-FRIED)

  • Heat charcoal on flame for smoking. (If smoking)
  • Grease your hand with oil. Roll a ball of kabab out of the marinated mixture and shape it on a pencil, chopstick, or skewer and make a long cylindrical kabab.
  • Heat 1-2 tbs oil in a pan on medium heat. Fry seekh kabab on medium-high heat until golden from all sides.
  • Fry all kabab in batches and store in aluminum foil and smoke with charcoal.

    METHOD 2: IN AN OVEN

    • Pre-heat oven at 300 F. Place roll kabab on a baking tray and cook for 10 minutes until firm and golden. Flip the kabab halfway for even cooking. Smoke and serve hot.

    TO SMOKE SEEKH KABAB (OPTIONAL STEP)

    • Gather all kabab in a pan or pot. Place the red hot charcoal on a foil in between the kabab. Now drizzle a few drops of oil on coal and quickly cover the pot with a tight lid. The smoke must not escape the pot.
    • Smoke for 5 minutes, then lift the lid and serve with raita or chutney.

 

Ingredients

Directions

CHICKEN SEEKH KABAB RECIPE