Chicken seekh kebabs are the ultimate party menu item. I’ve made them a couple of times at The Spice Club and they’ve gone down really well. Making the mixture is pretty straight forward. It took a little bit of practice shaping the kebabs onto the skewers but once I did one successfully I was good to go. The secret to this recipe in my opinion is the last minute sauteeing of kebabs in dry masalas, lemon juice and fresh coriander. Also, if making this dish at a dinner party, although optional, adding the capsicum and red onion adds a nice splash of colour! Have a wee look…
What we need:
1000g chicken mince
3″ ginger, grated
4 cloves garlic, grated
3 tsp salt
2 tsp chilli powder
2 tsp garam masala
2 tsp coriander powder
1 tsp ground fenugreek leaves (also known as kasuri methi)
1/4 cup crispy fried onions (optional)
1/2 cup grated cheese (the milder the better, i used double gloucester)
1 slice worth of breadcrumbs (preferably white)
2 tbsp butter
1 red onion, sliced
1 red pepper, sliced
Pinch of chaat masala, mint powder, carom seed powder
Squeeze of lemon juice
Handful chopped fresh coriander
How we do:
- Preheat over to 250C
- Place the mince in a bowl and add all of the ingredients listed above (apart from the red onion and pepper. Mix very well.
- Evenly shape the chicken mince mixture along the length of metal skewers to shape into kebabs. (You can use wooden skewers too but if you do, remember to soak them in water for 20 mins so they do not burn under the oven).
- Place skewers on a tray and place in the oven for 5 minutes.
- Rotate the skewers and cook for a few more minutes until the meat is fully cooked.
- Carefully remove kebabs from skewers and cut into small bite size pieces.
- Heat butter in wok. Cook the red onion and capsicum for about 2 minutes. Add the kebabs and sprinkle on chaat masala, mint powder, lemon juice, carom seed powder and fresh coriander.