Lets make some Chicken Seekh Kebabs at home. I love this recipe as it provides me with the proteins I am looking for and with a low-moderate amount of carbs.
Unlike the traditional recipe which is used making a Tandoor, I will pan frying the kebabs slightly and then putting them into the oven to keep them juicy and soft. I recall the school days when my mother used to make these for either a bake sale or because I was about to spend some time with my friends away – 30 reddish kebabs in a Tupperware, those memories.. which apparently some of my friends still recall!
Ingredients List –
- 1KG x Chicken Keema (mince)
- 2 x Slices of White Bread
- 1 x Egg
- 1Tbsp x Ginger & Garlic Paste
- 1Tbsp x Jeera Powder
- 1Tbsp x Coriander Powder (Dhaniya)
- 1Tbsp x Garam Masala Powder
- A few coriander leaves
- 1Tbsp x Chaat Masala (Can substitute with Aamchur Powder)
- 1Tbsp x Tandoori Masala (optional)
- 1x Small onion – finely chopped
- Salt according to taste
- 1Tbsp x Oil – Keeping Kebabs Moist in Oven.
You have to soak the 2 slices of bread in water and squeeze the water out, mix this with all the rest of the ingredients into the chicken mince – make sure everything is mixed well.
Wet your hands, grab small balls of mince and shape them into kebabs –
There are two methods of cooking these –
- With 1Tbsp of Oil, pan fry them in a pan until brownish on the outside.
- Do the above until they are 1/2 cooked and 1/2 bake them in the oven.
- Bake them directly in the oven.
These might not look appealing to some but rest assured they will win the belly of any meat eater – my friend in Spain initially were reluctant to see food shapped like “faeces” specially with those colors.. I mean, Indian food does not have great presentation – after the one bite, they have not forgotten the kebabs.