OPOS Chicken Seekh Kebab

Lesson 2 to seekh kebab
OPOS Chicken Seekh Kebab
App Id 16308
Video in comments

Note:
1. This template is designed to convert minced meats into seekh kebabs.
2. Roasted gram is used as a binder, though mince holds its shape even without binders.
3. The spice paste commonly used in Indian versions of seekh kebabs is made from fresh green Chillies, curry leaves, dry red chillies, garlic, ginger, cloves, cinnamon, cumin, fennel, salt. This would vary with the cuisine and can be as basic as just salt and pepper in some cuisines.
4. Boneless meat can be ground to a paste in a blender, though minced meat is readily available.
5. Fried onion is added to break up the texture, and to ensure the kebabs are not tougha nd chewy. The spice paste also help.
6. Mixing in oil/ ghee/ butter/ fat (up to 20% of meat weight), especially when lean cuts of meats are used ensures the kebab is juicy and moist after cooking.
7. The meat is shaped into cylinders and layered over an oil buffer. This ensures the bottom portion gets roasted.
8. Cooking is done on high to ensure the other layers are roasted while the interior remains moist and juicy.
9. The cooking time of around 4 mins is good enough to cook over 500g of kebabs.
10. The pressure is allowed to settle as we are using thick chunks. This ensures the interior temperature of chicken mince is over over 74 degrees, which makes it safe for consumption.
11. The kebabs are flipped and shallow fried to brown them evenly. They can also be blow torched, grilled or placed on a sizzler plate.
12. They can be also be sliced diagonally and shallow fried, with more spices, as shown here.
13. They can be skewered and served to live up to their name (Seekh/ Sheesh : Skewer)
14. This version would be more moist and juicier than the ones cooked in a tandoor, as there is less chances of meat drying out here.
15. The same template can be extended with a variety of minced meats, paneer/tofu/ textured vegetable protein/ mock meats.