Chicken Seekh Kabab | Chef Sanjyot Keer

Written recipe for Chicken seekh kebab

Prep time: 30 mins
Cooking time: 10 mins
Serves: 6

Ingredients:
• Onions 2 medium size
• Garlic 7-8 cloves
• Ginger 1 inch
• Green chillies 2-3 nos.
• Chicken 150 gm
• Fresh mint leaves 3 tbsp (chopped)
• Fresh coriander leaves 3 tbsp (chopped)
• Powdered spices:
1. Black salt 1 tsp
2. Coriander powder 2 tbsp
3. Cumin powder (jeera) 1 tsp
4. Garam masala 1 tsp
5. Turmeric powder ½ tsp
6. Red chilli powder 1 tbsp
• Salt & pepper to taste
• Ghee 2 tbsp
• Live charcoal + ghee
• Bamboo skewers as required
• Ghee for grilling

Methods:
• Add the onions, garlic, ginger and green chillies in a food processor and chop them finely, if you don’t have food processer then you have to chop it with knife. Do not use grinder as you may end up making the paste.
• Transfer the chopped onions to a muslin cloth and squeeze out to remove excess moisture.
• Mince the chicken finely with knife or directly mince it in the food processor or mixer grinder.
• Transfer the minced chicken and chopped onions to a mixing bowl, further add freshly chopped mint and coriander leaves, powdered spices, Salt & pepper to taste and ghee, mix and combine well.
• Make space in between and place a bowl, place a live charcoal in the centre and add few drops of ghee, cover and smoke for 3-5 minutes.
• Dip your hands in water to prevent the chicken mixture sticking to your palms while shaping it over a bamboo skewers, if you have steel skewers please use them as well.
• Make as many as you wish and grill them.
• Set a pan on medium heat, add ghee and grill the seekh from all sides until golden brown in colour. You can also grill them on open fire and do apply ghee or butter at regular interval for getting the golden colour as well as charred flavour.
• Your chicken seekh kebab is ready to be served, serve hot by squeezing some fresh lemon and sprinkling some chat masala, serve with chutney and some fresh mint leaves and sliced onions.


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