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 mins
Cook Time 40 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!).