Seekh kebab is a very popular restaurant menu across the Indian subcontinent. It is generally served as a starter or appetizer. Seekh kebab is made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.It is typically cooked on a barbecue, or in a tandoor. They are soft and succulent, seasoned with spices such as ginger, garlic, green chilli, pepper, chilli powder and garam masala, as well as lemon juice, cilantro and mint leaves.
Are you missing this scrumptious starter in this lockdown period? A little effort will help you make them in your kitchen very easily.I made chicken seekh kebab yesterday and they were really scrumptious. You just need some boneless chicken, some basic spices and a piece of charcoal to make restaurant-style chicken seekh kebabs at home.
- Preparation time: 50 min
- Cooking time: 10 min/batch
- Serves: 9
- Difficulty level: medium
- 500 gms boneless tender chicken
- 2 medium sized chopped Onion
- 1 teaspoon Ginger-Garlic paste
- 2 chopped green Chillies
- 1 bunch chopped Coriander leaves
- 1 tablespoon Besan/Chick pea flour
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon Chat masala
- 1/2 teaspoon crushed black pepper
- 1/2 teaspoon Garam masala powder
- 1 tablespoon fresh cream
- 5-6 crushed Cashew
- Salt to taste
- Mustard oil as required
- 1 tablespoon Ghee
- 1 piece of Charcoal
Take 500 g of boneless chicken and cut them in small pieces.
Take a food processor or mincer and place chicken pieces, chopped onion, ginger-garlic paste, chopped green chillies, chopped coriander, crushed cashews, all the spices, besan, cream and salt.
Mince all the ingredients together to make a smooth paste.
Keep aside the paste for about half an hour so that all the flavours incorporate well to the minced meat.
Grease your hand with little oil. Take a handful of the kebab mixture and place it on a satay stick or seek with your hand as shown in the picture. Press the mixture around the stick to shape it in the form of a log.
Similarly make all the kebab logs and try to give some thumb impression to bring the authentic kebab shape.
Heat a griddle/Tawa with a teaspoon of mustard oil. You can use any kind of oil, but mustard oil gives better taste.
Place the satay sticks or seeks to the hot Tawa and cook in high heat at first 3-4 minutes. Rotate the sticks in between.
Then reduce the heat so that the kebabs cook from inside also. Rotate and press the kebabs with a spatula. Bust with few drops of ghee in between.
In the meantime heat a piece of charcoal in the open flame.
Place an aluminium foil in the Tawa when the kebabs are almost done. Put the burning charcoal in the foil.
Add in 1/2 teaspoon of ghee on the burning charcoal. Smoke starts to emit.
Immediately cover the griddle/Tawa with a lid so that smoke infuse to the kebabs and the kebabs will have a wonderful smoky flavour as like restaurant kebabs.
After a minute remove the lid and your kebabs are ready. Transfer them to a dish.
Repeat the process and cook all the kebabs. Note that you don’t overcook the kebabs. Overcooking will make them dry from inside.
Gently slide each kebab from the satay stick and serve them hot with your favourite chutney or raita. They are juicy from inside and full of flavours.
I am sure you will not miss the kebabs served in restaurants. They are soft, juicy and succulent.
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