Monday, July 23, 2012

Chicken Seekh Kebabs

I've finally resigned myself to the fact that my entire family prefers Pakistani/Indian cooking over all else. Resigned, because ever since I got interested in cooking, that's the one cuisine I never really bothered with - I always watched my mom cook, and she never followed recipes (I NEED a recipe), and part of me also believed (believes) that I'll always compare my dishes to hers and find mine lacking! My husband has always wanted me to try Pakistani dishes, but I've always resisted, until recently - maybe it's because of Pinterest, but I know feel ready to conquer all things! I had actually found this recipe about a year ago, and tucked it away for future use. Huge. Hit. I made it last Wednesday, and my husband asked if I could make a double batch asap! My 2-year-old loved it too, so I'm sold. My picky preschooler ended up eating naan and yogurt, surprise surprise . . .

All in all, with a food processor on hand, this was a fairly easy dish to put together. The kebabs turned out very tender and flavorful!:

Chicken Seekh Kebabs
Adapted from

1 lb ground chicken
2 small onions
4 cloves of garlic
small piece of ginger (or 1 tsp minced ginger)
1/2 bunch of cilantro
1 large egg
1/2 c breadcrumbs
1/8 tsp cinnamon powder
1/4 tsp each of garam masala
1/4 tsp nutmeg
1/4 tsp cardamon powder 
1/2 tsp salt, or to taste
1/2 tsp coriander
1/2 tsp cumin powder 
1/2 tsp curry powder
1/2 tsp black pepper
 1/2 tsp lime juice
1/2 tsp cayenne pepper (optional, depending on your spice level)
1 1/2 Tbsp vegetable oil (I use Smart Balance)

1. Put onions garlic, ginger and cilantro in food processor, process until well minced. Add chicken and process again until the entire mixture is pasty. 
2. Add breadcrumbs, spices, and eggs and mix well. Put in refrigerator for at least 30 mins. 
3. Using metal skewers, form the kebabs around the skewers. They'll be soft, so won't necessarily keep their form unless you're holding them. Slide them off and put in a long dish. 
4. Heat vegetable oil in a grill pan, and fry up the kebabs in batches. Takes about 15 mins for each pan of kebabs. 

I served these with mint chutney, naan, and yogurt. 

**These spices can be found in most grocery stores. The original recipe calls for 3/4 tsp amchoor (dry mango) powder, for which I subbed the lime juice, and 1/2 tsp black salt/kala namak. I've made the recipe with those original ingredients, and it's delicious either way! When using the black salt, I leave out the regular salt. 

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