Chicken Seekh Kabab
Ground chicken mixed with spices, shaped onto skewers, and grilled to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (ground) | 800 | Grams |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Leaves (finely chopped) | 0.5 | Bunch |
| Mint Leaves (finely chopped) | 0.5 | Bunch |
| Cumin Powder | 2 | Tsp |
| Coriander Powder | 2 | Tsp |
| Garam Masala | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Egg (beaten) | 1 | Count |
| Bread Crumbs | 100 | Grams |
| Oil (for basting) | 2 | Tbsp |
Instructions
- In a large bowl, combine ground chicken, onion, garlic, ginger, green chili, coriander leaves, mint leaves, cumin powder, coriander powder, garam masala, red chili powder, salt, lemon juice, beaten egg, and bread crumbs.
- Mix the ingredients thoroughly until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld.
- Preheat the grill to medium-high heat.
- Divide the chicken mixture into 10 equal portions. Shape each portion onto a skewer, pressing firmly to ensure it adheres well.
- Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- Baste the kababs with oil during the last few minutes of grilling for added moisture and flavor.
- Remove from the grill and let rest for a few minutes before serving.
Prep
- Refrigerate the chicken mixture for at least 1 hour before grilling.
Kitchen equipment
GrillSkewers