Empty My Fridge
Chicken Seekh Kabab
Ingredients
- Ground chicken1 lb
- Chopped nuts3 tbsp
- Ginger¾ tbsp
- Garlic¾ tbsp
- Chili pepper2–3
- Onion¼ cups
- Cilantro3 tbsp
- Mint2 tbsp
- Oil1 tbsp
- Chili flake · flakes¾–1 ½ tsp
- Garam masala1–1 ½ tsp
- Coriander seed · roasted powder1 ½ tsp
- Cumin · roasted powder¾ tsp
- Chaat masala1 tsp
- Salt¾–1 tsp
Instructions
- If using wooden skewers, soak them in water for 30 minutes and pat them very dry.
- Mix all the ingredients in a bowl for 2 to 3 minutes. Cover and refrigerate for at least 30 minutes, up to 4 hours (if made without fresh onion).
- Preheat the oven to its highest temperature for at least 15 minutes, with a rack in the centre.
- Take a handful of the mixture and press it onto the skewers, from bottom to top or the reverse. Optionally press with your fingers to make a few finger marks.
- Place the skewers on a prepared tray so both ends rest on the edges, keeping the meat off the bottom of the tray.
- Bake for 6 to 7 minutes, turn them over and bake for 2 to 3 minutes more, until an instant-read thermometer reads 165°F (74°C) in the thickest part.
- Serve with yellow rice, mint chutney and roasted vegetables.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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