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 –

1. With 1Tbsp of Oil, pan fry them in a pan until brownish on the outside.
2. Do the above until they are 1/2 cooked and 1/2 bake them in the oven.
3. 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.

Enjoy!.

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