Weekend Delight! Succulent & Gorgeous Chicken Seekh Kebabs

Hello! Today, El the Cook features a quick recipe for an enjoyable home-cooked street food experience!

Meet the succulent Chicken Seekh Kebab(Kabob) whose smells and flavors are usually found prancing about Indian streets! Kebabs are usually time consuming pre planned delicacies that require hours in marination, but not this recipe!

With the weekend approaching, this is a perfect snack to get your street food fantasies fulfilled at home!


Heres what you'll need:


FOOD:

• 500 gm chicken mince
• 1 red onion (finely chopped)
• 4 green chilies
• 3 cloves minced garlic
• 10 gm ginger paste
• 25 gm coriander leaves
• 10 gm mint leaves
• 50 gm plain yogurt
• Salted butter for basting
• Salt to taste

SPICES & OILS:

• 5 gm coriander powder
• 5 gm cumin powder
• 10 gm chick-pea flour
• 5 gm freshly ground pepper
• 5gm turmeric powder
• 20ml vegetable oil
• 10ml Lime juice

KITCHEN EQUIPMENT:

• Griddle pan
• 15-20 bamboo skewers

METHOD:

PRE-COOK:

• Unlike other kebab dishes use the chicken mince directly from your fridge.
• Moisten the bamboo skewers by soaking in water for 15 minutes. 
• Combine all the ingredients except the yogurt in a large bowl. Leave a little coriander, mint leaves, cumin and pepper powder to season the yogurt.
• Glaze your hands with vegetable oil and form individual kebabs as show in the picture above.
• Gently place the kebabs on a plate and refrigerate for 20 minutes. This will allow the kebabs to attain a firm shape. 
• After removing them from the fridge, insert 3-4 pieces on each skewer. 

COOKING:

• Place your griddle pan on maximum heat and glaze with oil.
• Place skewers gently on the pan and sear for 3 minutes on each side, basting with butter continuously.
• Now, sprinkle a few drops of water in the pan and cover the pan for 3 minutes on slow heat. This will allow the chicken to retain moisture and becomes more succulent.

PLATING:

• Place skewers in your serving dish and allow to cool for a minute.
• Add a drop of lemon juice to each of the kebabs for that final zing!
• Serve with a side of seasoned yogurt.

TOP TIPS:

• Chicken Seekh Kebabs overcook easily and tend to become dry and chewy. Maintain the exact time frames mentioned to avoid overcooking.
•  Marination can be done a few hours earlier to increase depth of flavor in your kebab.
• Basting with butter is really important to leave that lovely sheen over your kebabs.

A pint of ice cold beer and some freshly prepared kebabs are just what you need to give your weekend the perfect start! Cheers!