Seekh kebab is a type of kebab, popular in South Asia, 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.
Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, cilantro and mint leaves. Sometimes extra fats are added to further enhance the flavor. Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas.
Soft and juicy chicken seekh kebab recipe
INGREDIENTS
500gm boneless chicken ( preferably thigh portion or mix breast + thigh)
Clean and completely dry off the chicken pieces, there should be no excess moisture.
Chop into small pieces .
Transfer to mixie jar and pulse beat for few seconds .
Now add all the ingredients one by one and grind into coarse smooth mixture.
*don’t over beat , else it well become very soft and make it difficult for giving shapes to the kebab.
Transfer the mixture to a bowl and knead well with hands , adjust taste by adding the flavours needed .
Cover the bowl and refrigerate the mixture for minimum 2 hrs or overnight will also .
*Refrigerating helps to firm up the mixture so that it is easier to handle.Also the mixture gets marinated well .
When ready to cook, take a scoop of the mixture and form sausages as shown in video . You can also shape these on the stick end of a wooded masher for an authentic seekh shape. * Grease the stick lightly so that the kabab slides off easily after shaping.
Heat a non stick pan or grill pan with oil and arrange the kababs on it.
Cook for about 5 to 6 minutes or as needed on each side on medium flame .
Keep turning them as needed to golden brown the seekh kababs evenly on all sides .
For a smoky flavour, you can smoke the seekh mixture before shaping the kababs by placing a lit coal on a piece of foil /karori and placing it in the middle of the bowl holding the mixture. Then drop a bit of oil on the coal and cover the bowl for 2 minutes to retain the smoke in the bowl for the mixture to absorb it OR you can smoke the kababs once they are cooked using the same method .
Serve the kababs with green chutney / dips /sauces / onion / salad /pav / naan / parathas / fries etc.
I served it in pav topped with chutney / sauces / onion rings.
Soft and juicy chicken seekh kebab recipe
NOTES
These kababs can be half fried and frozen. store in freezer and use it when ever required .
To make the Seekh Kebab use leg boneless of chicken . Because leg boneless chicken pieces makes Seekh Kebab soft and juicy. If you use chicken breast pieces then the Seekh Kebab will become hard and dry.To rectify this add 1 tsp butter .
Else use mixture of both leg and breast .
Adjust spices/masalas as per taste .
For variations add cheese for cheesy kebab , add 1 or 2 tbsp fresh cream for malai kebab .
You can also cook kabab in oven which is preheated to 250 degrees C.
Same recipe goes for mutton , cooking time will be 10 mins on each side .
Same recipe add more coriander leaves and mint leaves to get green colour kebabs.
A food rich in protein, chicken can help with weight management and reduce the risk of heart disease. Chicken contains the amino acid tryptophan, which has been linked to higher levels of serotonin (the “feel good” hormone) in our brains.
Soft and juicy chicken seekh kebab recipe
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