Chicken Seekh Kabab
Chicken seekh kabab is a much-loved recipe that makes the kabab perfect with the right texture and taste. These seekh kababs of ground meat blended with herbs, spices, and aromatics are threaded on metal skewers, then barbecued, grilled, baked in the oven, or cooked on a griddle or tawa.
Ingredients
- 1½ kg chicken skinless and boneless
- 375 grams onions minced or grated
- 8-10 fresh mint leaves
- 16-17 cloves desi or local garlic (or Chinese 6-7 cloves)
- 6-7 fresh green chilies
- 2½ tsp salt
- 1½ tsp ajwain (carom seeds) powder
- 3 tsp homemade special seekh kabab masala powder
- 1½ tbsp red chili flakes
- 1½ tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp black pepper powder
- 3 tsp black cumin seeds whole
- 1 tsp turmeric powder
- 200 grams natural mutton fat (100 grams processed fat)
Instructions
- Take boneless and skinless chicken. Clean the meat and wash it with fresh water. Then cut it into small pieces to mince them easily.Next, keep the chicken in the colander for some time to drain off excess water.
- Take onions and mince or grate them. Then give them a good squeeze to drain off excess water. This step is necessary to keep the moisture at the necessary level to stick the kabab masala on the skewers.Next, take 8 to 10 mint leaves and 16 to 17 garlic cloves in case you have small organic garlic (desi lehsan). If you have Chinese garlic then use 6 to 7 cloves.Also, take a 2-inch piece of ginger, peel it and cut it into small pieces. Then take fresh green chilies and red chilies.
- Take 200 grams of mutton fat and melt it in a wok on low flame. When the oil separates from this fat, sift it and keep it at room temperature for half an hour to let it cool. After processing you’ll get almost 100 grams of fat.
- Gather all the spices on a plate that will be used in the recipe.
- In a food processor or a simple chopper, mince all the herbs, aromatics, and spices together.
- After mincing, add processed fat and mince all the ingredients to a smooth paste.
- Now pour this minced masala into a tray.
- Next, mince the chicken. With a big chopper, you can mince all the ingredients together in a single go.After mincing, put the minced meat on the tray, too.
- Mix the masala and minced chicken well.Now keep this seekh kabab masala in the refrigerator for an hour. Marination is necessary to stick the seekh kabab mix to the skewers and keep the kabab masala from falling apart.
- Now thread the kabab masala on the skewers. I used square-shaped iron skewers. You can use flat skewers for these kababs.Wet your finger and palm with simple water before putting the masala on the skewers. By wetting, the masala will not stick to the hands.
- Take a portion from the masala and put it on one skewer. Take as much masala as you want to have the size of a kabab.Spread the masala on the skewers by pressing the masala gently with your fingers. Thread all the skewers likewise.Take a tawa or griddle. We’ll not place the kababs skewers directly on the tawa. To keep a little gap between the tawa and kababs, place two skewers parallel on the edges of tawa and then arrange kabab skewers on them.Keep the flame just below the medium.
- Flip the sides of the kababs after every 3 minutes. Cook the kababs on all four sides till a light brown color. It will take 12 to 15 minutes to cook a single batch of kababs.No extra oil needs to apply to these kababs. There is a sufficient quantity of fat to make the kababs soft and juicy.Cook them till a light brown color on them. Don’t overcook, as overcooking renders them dry and stiff.
- Upon light golden color, you'll have soft, juicy, and tasteful kababs ready for you.Shift them to the serving dish. The easy way to remove the kababs from the skewer is, first push the kabab from the front towards the back and then push it from the back to dismount it easily. You can use paper or cloth to remove the kababs.We can serve these chicken seekh kababs as an appetizer with coriander or mint chutney or these can be served as a hearty meal by rolling them up in pita or naan.These kababs are also paired well with plain white rice, saffron rice, or vegetable rice. You can also enjoy seekh kababs with chapatis and green chutney.
