CHICKEN SEEKH KEBAB

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Chicken seekh kebab is a popular South asian grilled dish made from minced chicken that’s seasoned with aromatic spices and shaped onto skewers before cooking. “Seekh” refers to the skewers the meat is molded onto. Traditionally, it is cooked in a tandoor (clay oven), but can also be grilled, baked or pan-fried.

Chicken seekh kebab has a juicy, smokey and slightly charred on the outside, with a soft and tender inside. It is packed with bold flavors like cumin, coriander, garam masala, ginger, garlic and green chillies. Also, it often includes fresh herbs like cilantro and mint.

Chicken seekh kebab is a staple in Indian, Pakistani and Middle Eastern cuisine, most loved for its smoky aroma and rich, spicy taste. It is often served with mint chutney or yogurt dip. It can either be served as a starter, or can also be paired with naan and roti.

ABOUT THE RECIPE:

Seekh kebab is generally cooked in a clay oven (tandoor). But, it can also be grilled, baked, pan-fried or cooked on direct flame. I’ve cooked the seekh kebab on a direct flame. Cooking seekh kebab on a direct flame gives the classic smoky, street style flavor.

I’ve used round metal skewers with wooden handles for this recipe. Metal skewers with wooden handle is the best option for cooking on direct flame. It takes around 10~15 minutes to cook seekh kebab on direct flame. The metal conducts heat evenly, and the wooden handles protects hands from burning.

*Flat metal skewers can also be used.

INGREDIENTS FOR CHICKEN SEEKH KEBAB:

• CHICKEN BREAST (MINCED) – 500 GMS
• ONIONS (MEDIUM SIZE/FINELY CHOPPED) – 2 NOS.
• MINT LEAVES (FINELY CHOPPED) – 1/4 CUP
• CORIANDER LEAVES (FINELY CHOPPED) – 1/4 CUP
• GARLIC (FINELY CHOPPED) – 1 TBSP
• GINGER (FINELY CHOPPED) – 1 TBSP
• GREEN CHILLIES (FINELY CHOPPED) – 1 TBSP
• CHILLY POWDER – 1 TBSP
• CORIANDER POWDER – 1.5 TBSP
• CUMIN POWDER – 1 TSP
• PEPPER POWDER – 1 TSP
• GARAM MASALA – 1 TSP
• GHEE – 1 TBSP
• BLACK SALT – 1/2 TSP
• SALT – AS REQUIRED
• LEMON JUICE – 1 TBSP

HOW TO MAKE CHICKEN SEEKH KEBAB:

• In a large mixing bowl, add 500gms of minced chicken.

• Add finely chopped onions, ginger, garlic, green chillies, mint leaves, coriander leaves to it. Also, add 1 tbsp of chilly powder, 1.5 tbsp of coriander powder, 1 tsp of cumin powder, 1 tsp of pepper powder, 1 tsp of garam masala, 1/2 tsp of black salt, 1 tbsp of ghee, 1 tbsp of lemon juice and required salt.

• Mix everything well. Cover it, and let it rest in the refrigerator for about 30 minutes.

• After 30 minutes, remove the meat mixture from the refrigerator. Apply little oil in the hands, and roll small portion of the mixture. Wrap it tightly around the skewers in a long cylindrical shape.

• Turn on the gas stove to medium flame, and hold the skewers directly over the flame.

• Rotate continuously so it cooks evenly on all sides. Using a brush, apply little oil over the kebab as it cooks. It takes about 10~15 minutes to cook completely, depending on the thickness.

• Once it is cooked completely, place it on a plate. Let it cool down a little bit, and then remove it gently from the skewers.

• Repeat the process with the remaining meat mixture.

YUMMY AND DELICIOUS CHICKEN SEEKH KEBAB IS READY.

SERVE IT AS A STARTER, OR WITH ROTI OR NAAN.

I HAD CHICKEN SEEKH KEBAB AS A STARTER ALONG WITH TANDOORI MAYONNAISE.

OTHER COOKING METHODS:

Pan-frying method and baking method doesn’t really give the smoky flavor to the recipe. To obtain the smoky flavor, place a small heat resistant bowl in the center of the meat mixture. Heat a piece of charcoal, and place it in the bowl. Also, add a teaspoon of ghee to it. Cover the bowl, and let it rest for 5 minutes. After 5 minutes, open the lid and remove the bowl along with the charcoal. The smoky flavor would’ve induced into the meat mixture. This mixture can then be pan-fried or baked.

FOR PAN-FRYING:

• Heat a pan, and add a tablespoon of oil to it.
• Once the oil is heated, place the skewers on it.
• Turn the skewers at definite intervals, and cook it until it is completely done.

*Both wooden skewers and metal skewers works well for this method. Soak the wooden skewers in water for about 30 minutes before using.

FOR BAKING:

• Place the skewers on a wire rack, and keep a tray underneath to catch dripping.
• Bake at 200C/395F for 15 to 20 minutes.
• Flip halfway through for even browning.
• Brush with oil once or twice while baking for juiciness.

*Metal skewers are preferred for this method. Wooden skewers might burn around the edges, when used in oven.