Chicken Seekh Kababs Recipe
The best part of this Punjabi chicken seekh kabab recipe is that it is oil-free! Mughlai or Moslem cuisine would do this in minced mutton but I went with chicken as it's universally enjoyed by many. Chicken with ground spices and fenugreek gives it a Punjabi flair. When it combines taste with low calories, what better a starter than this chicken seekh kababs recipe!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Appetizer, Side Dish, Sides
Cuisine Indian
The Goods for Chicken Seekh Kababs Recipe
- 200 gms boneless chicken (or mutton, or prawns)
- `1 tsp red chilli powder
- ½ tsp garam masla powder
- ⅓ tsp turmeric powder
- ½ tsp cumin seeds
- ¼ tsp asafoetida powder (or hing)
- 1 tsp fenugreek leaves
- ½ tsp whole coriander seeds
- 1 tbsp fresh green coriander leaves
- 1 green chilli
- ¼ tsp garlic
- ½ lime juice (that is, juice of half a lime)
- ½ tsp salt (or, as per tase)
The Grind for Chicken Seekh Kababs Recipe
Grind the above ingredients including salt (except chicken and lime juice). Give it a few spurts in the mixer to form a coarse paste.
Next add the boneless chicken to the ground spices in the mixer, followed by lime juice. (Tip: To extract maximum lime juice from a lime, place it in warm water for a couple of minutes before squeezing it) Grind the chicken in another 2-3 rounds of the mixer. Then remove the ground contents in a tart and mix well with the fingers.(Tip: Marinate the ground chicken in ground spices overnight, to allow it to get all the juicier. Some fast-paced restaurants are known to freeze marinated kababs for a month even!) Form sausage-like rolls as seen in the featured image.
Wrap the rolls in an aluminium foilin in, say, 2-inch lengths. Twist the foil at both ends as if wrapping a chocolate.
The foil-wrapped kababs may be stored in the refigerator and baked the next day. Bake at 180 degrees for 15 minutes.(Tip: No OTG oven? No worries. Simply form flat round shapes of the meat paste and tava fry. BIngo!).