Seekh Kabab

Recipe By - Foodistan Travels

Prep: 15 mins

Cooking: 30 mins

Serving: 12–14 pieces

Ingredients:

900 g Chicken mince

3 medium onions (grated & squeezed)

1 cup coriander (roughly chopped)

3-4 green chillies (roughly chopped)

1/2 cup mint (roughly chopped)

3/4 cup bread crumbs

1 tbsp Ginger Garlic Paste

1/2 tbsp Cumin Powder

1/2 tbsp Coriander Powder

1/2 tbsp Garam Masala Powder

1 small egg

1 tbsp lemon juice

2 tbsp Oil

Salt to taste

Method:

Add all the ingredients in a dry bowl and mix gently working with the help of your fingers. DO NOT knead or over mix.

Take one flat skewer at a time(metal or wooden) And skewer the meat all the way up to the tip of the skewer stopping at about 1″-2″ from the tip.

Gently press the meat with the help of your fingers and give it a cylindrical shape all around the skewer. Set aside.

Repeat this step until you are done skewering the meat in the skewers.

Brush oil on a griddle or tawa and set it over medium heat. Place the skewered meat along with the skewers on the tawa or griddle and cook until golden on all sides. Rotate them from time to time so that all the sides get cooked properly.

OR bake then on 200 degree Celsius 15 mins turn then then bake again for 15 mins.

Serve hot with green Chutney & Raita Enjoy!

TIPS:

Squeeze out the juice from the onion completely.

For juicy moist kababs, immediately cover the Chicken Seekh Kababs once they get fully cooked with foil.