Grilled Chicken Seekh Kababs!



Chicken Seekh Kababs are minced meat logs which are stuck around a seekh or iron rod and then grilled to perfection in a hot tandoor.  I don't have the luxury of seekh rods or a tandoor at home. This is an easy recipe to create similar taste in your home kitchen on a grill pan. I did miss the traditional charcoal flavor but it tasted good nevertheless.

Usually I always trim out the fat from the meat. But you really need the fat in this recipe to maintain the moisture and the flavor. In fact ask your butcher for some extra fat while grinding meat for kababs.

I have used chopsticks to mold the kabab over. If you intend to cook it on the stick then soak them in water for at least 20 minutes before using to prevent them from burning. I choose to only shape it on the chopstick and then pull the chopstick out to only get the meat in the log shape.
 
Makes: 7 three inch seekh kababs

 Ingredients:
  • 1/2 lb minced chicken
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 green chilies, finely chopped
  • few springs of cilantro chopped
  • 1/2 tsp coriander powder
  • 1 teaspoon garam masala
  • 1-2 tablespoons rice flour
  • salt to taste


 Directions:
  1. In a bowl mix together all ingredients.
  2. The rice flour is added to absorb the excess moisture and also as a binder. Add as needed.
  3. Marinate for at least 30 minutes.
  4. Heat a grill pan to medium heat and brush with oil.
  5. Take a fistful of meat and wrap it around the chopstick. Press to keep in place.
    The meat will look like a log on the stick.
  6. If you have soaked the chopsticks on water earlier, you can directly cook the meat with them on the flame.
  7. Or else gently pull out the chopstick and place the log of meat only on the grill.
  8. Make more kababs similarly.
  9. Grill them turning on all sides a few times till they are evenly cooked.
  10. Serve hot with salad and your choice of bread.

 I served these yummy grilled Chicken Seekh Kababs with bajra chapatis / millet flat bread and salad.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa...
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and ...
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon ...
Read more