Hello folks! Hope everyone is doing good 🙂
The term Seekh is generally referred to a skewer . Minced lamb meat is the most popular choice for these Seekh kebabs, but these can be easily made with other meats like beef, chicken and mutton as well. Today I decided to make them with chicken . Making these kebabs involves a very simple procedure , minced/ ground meat is seasoned with spices , skewered and grilled . Traditionally they are grilled over a coal fire , which imparts a wonderful smoky flavor, but it can also be done in an oven or a grill/griddle pan.
It does make a scrumptious , irresistible appetizer or is even great as a side to a meal.
1 pound ground chicken
1/2 cup finely chopped onion
1 and 1/2 inch piece of ginger
5-6 cloves of garlic
chillies as per desired heat ( I used 1 Serrano chilly)
handful of cilantro leaves, chopped
1 teaspoon red chilly powder
1 teaspoon garam masala
1 teaspoon chaat masala
1 teaspoon kasoori methi ( dried fenugreek leaves)
1/2 teaspoon pepper powder
1 teaspoon salt or to taste
1 tablespoon lime juice
oil, as required to baste
Breadcrumbs, if required for binding ( I needed about 1/3 cup)
1.In a mixer/grinder , grind the ginger, garlic and chillies to a coarse paste without adding water.
2. In a mixing bowl, combine ground chicken with finely chopped onions, the above ground ginger-garlic-chilly paste,red chily powder, garam masala, chaat masala, dry roasted & crushed kasoori methi, pepper powder, salt , lime juice and finely chopped cilantro leaves. Mix well , cover the bowl with a cling wrap and refrigerate for 1 hour to overnight for best results.( I forgot to click a pic of the onions and kasoori methi)
3. Take a handful of the kebab mixture and place it on a wooden skewer ( soak the skewer for at least 30 minutes to prevent it from burning),using greased hands, press it around the stick to even it out. ( If the mixture is falling apart, you can use some breadcrumbs for binding).
4.Cook the seekh kebabs, on a grill/griddle pan/tawa turning them in between a couple of times, until they are cooked through.Baste with oil in between. Serve hot with cilantro mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!