Chicken Sheekh Kabab Recipes

CHICKEN SEEKH KEBAB RECIPE

Steps:

• To begin making the Chicken Seekh Kebab Recipe, first add the onions, garlic, ginger and chilli into the small jar of the grinder and blend to make a smooth paste.
• Into the food processor; add the chopped chicken breasts, 2 tablespoon of the ginger garlic, onion and chilli paste, garam masala, coriander powder, fennel powder, chilli powder, black pepper powder, lemon juice, gram flour and salt to taste.
• Pulse to make a coarse mixture.
• Transfer the Chicken Seekh Kebab mixture into a bowl. Cover and refrigerate the mixture for at least 2 hours or overnight.
• Once done we will coal smoke the sheek kebab mixture. Place a steel katori or bowl in the center of the chicken seekh kebab mixture.
• Heat a piece of coal on gas. Allow it to get red hot. Place the hot coal in the steel katori.
• Add a spoon of ghee over the coal. You will notice the coal smoking up. Immediately cover the bowl and allow the Chicken Seekh Kebab mixture to get smoked.
• Once all the smoke has settled down, open the lid and divide the mixture into 10 to 12 portions.
• Grease your palm with oil and shape the kebabs over long skewer.
• Once done place the Chicken Seekh Kebabs on a preheated pan, drizzle oil over the kebabs and fry until golden brown on all sides. Serve hot.
• Serve the Seekh Kebabs along with Pita Breads or rotis with a combination of Mint Chutney, Yogurt Dip, Pickled Onions to make it more exciting. You can also serve it as an appetizer along with a party meal of Hyderabadi Mutton Dum Biryani, Hyderabadi Bagara Baingan Recipe and Rose Gulkand Phirni Recipe

CHICKEN SEEKH KABAB RECIPE

Steps:

• Grate the onions first & squeeze out the juice completely. You may do it easily with the help of a sieve or sifter & a spoon. Place the grated onion on the sieve and press with the spoon to drain out the juice.
• Add all the ingredients in a dry bowl and mix gently working with the help of your fingers. DO NOT knead or over mix.
• Take one skewer at a time from the water you soaked them in. And skewer the meat all the way up to the tip of the skewer stopping at about 1"-2" from the tip. Refer the pic.
• Gently press the meat with the help of your fingers and give it a cylindrical shape all around the skewer. Set aside. Repeat this step until you are done skewering the meat in the skewers.
• Brush oil on a griddle or tawa and set it over medium heat. Place the skewered meat along with the skewers on the tawa or griddle and cook until golden on all sides. Rotate them from time to time so that all the sides get cooked properly.
• Serve hot. Enjoy!