A very famous dish in South Asian & Middle Eastern grill cuisine, seekh kebab, that is delicious, tender and favorite of all. As a barbecue specialty these are grilled over charcoal that gives them an amazing smoky flavor.
Seekh kebabs are made with all sorts of meat , including chicken, beef and mutton. They are added with some animal fat as well for more tender texture and enhanced flavor. Some times it is not handy to grill these over charcoal or even in Oven, so don’t worry about your cravings. Here is a recipe that makes seekh kebabs quickly as well as with so much ease on your stove.
My favorite of the seekh kebabs are those of chicken , so following are the ingredients that make almost 10-12 of them.
Chicken – 500 g (Coarse mince)
Salt – 1 tsp
Black pepper Powder – 1 tsp (coarse ground)
Red Chili Flakes – 1 tsp
White Cumin – 1 tsp (coarse ground)
Fennel seeds – 1/2 tsp (coarse ground)
Coriander Seeds – 2 tbsp (coarse ground)
Corn Flour – 2 tbsp
Gram flour – 1 tbsp
Onion – 1 (finely chopped)
Green Chilies – 1 tbsp (finely chopped)
Fresh Coriander – 1/2 cup (chopped)
Ginger – 1 tsp (finely chopped)
Garlic – 1 tsp (finely chopped)
Soy Sauce – 1 tbsp
Egg White – 1 (whisked to stiff peaks)
– Take fresh boneless chicken and chop into chunky mince. Defrosted chicken gets watery so avoid using that.
– Add all vegetables in chicken and mix in well.
– Mix all dry ingredients together in a separate bowl so that they are all combined well. Then add them in chicken and mix thoroughly.
– Finally add soy sauce and egg white and mix well to combine. (if by any case you feel that the mixture in much sticky and watery then reduce soy sauce).
– Grease wooden skewer and take handful mixture. Flatten it over the skewer to make kebabs.
– Carefully remove the kebab from skewer and place it in a pan with 2 tbsp oil. Add more kebabs in the same way.
– Cook the kebabs in over low flame for around 15 mins, turning occasionally till golden and tender.
These kebabs are yummiest when served along Naan Bread, parathas, Arabic bread. Otherwise they are savored with rice too.
To make them a snack you can make paratha rolls with them like i have. I used mint chutney, onions, cucumber and kebabs inside parathas and enjoyed rolls.
You may even freeze these kebabs once they are fully cooked and cooled down at room temperature. When needed, take them out and microwave for about 5-7 mins or bake in preheated oven for 10 mins. They will be fresh and soft, ready to eat in no time.
Tomato – 1 small
Mint leaves – 1 cup
Coriander leaves – 1/2 cup
Green chilies – 2
Salt – 1/2 tsp (to taste)
Blend these all together. Add half of this in one cup yogurt and mix. The remaining chutney can be frozen for later use.
I would love to get a feedback from you, do let me know if you like this recipe.