CHICKEN SEEKH KABABS

Seekh kabab is a popular snack from Middle Eastern Countries and is supposed to be brought to India by Moghul rulers. Seekh Kabab is made with minced meat and spices. A small portion of this mixture is flattened and moulded around the skewers and baked in a tandoor. At home we can make them in the oven. 

Ingredients:
Boneless chicken ... 250 gms
Onion ............... 1 small
Green chillies - 1 or 2
Garlic paste ...... 1 tsp
Ginger paste ..... 1 tsp
Corn flour ........ 1 tsp (or) bread crumbs ... 1 tbsp
Red chilli powder ... 1/2 tsp
Cumin powder ..... 1 tsp
Coriander powder .. 1 tsp
Garam masala powder .. 1/2 tsp
Tandoori colour ........... a pinch (optional)
Salt ....................... to taste
Oil ......... few tbsps for frying.

Method:

1. Wash the chicken and cut into pieces. Transfer all the ingredients except oil into a chopper or a food processor and grind to a paste.

2. Take a portion of the mix on your palm and bind it around a skewer or a chopstick. Wet your hand and keep pressing the kabab to give it a smooth texture. Slide it out and keep in a plate or baking tray. Apply a little oil on the skewer/chopstick before you start making the kabab so that it slides out easily. Make all the kababs in this way. This quantity makes 10 kababs.

3. Shallow fry them in a pan with little oil turning the sides to fry evenly.

4. If you want to bake them in an oven put them in a greased baking tray in a pre-heated oven at 200 C  turning once until done. (It takes about 15 - 20 mins.

5. Serve with kachoomar.









How to make kachoomar:
Slice onions and soak them in salt water for 10-15 minutes. Squeeze out from the water and add a little salt, vinegar and red chilli powder or green chillies.

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