subject: Chicken Seekh Kabab [print this page] Seekh kabab or kebab are made of any type of minced meat with spices and grilled on skewers. Traditionally it is cooked in a tandoor and served with chutneys or mint sauce. Seekh kebabs are also served rolled in a naan bread which is much like the doner kebab, a popular kebab of Pakistan.
They are amazing juicy flavorful little appetizers and also best as a side dish to the main meal. Originally kebabs were introduced to India by the Mughals around the 16th century. Since then, India has developed many unique and creative kebab dishes of their own using traditional Indian spices and marinating techniques. Although kebabs were thought to have originated in the Middle East, they are popular everywhere these days and India is no exception.
The ingredients are an integral part of the preparation of seekh kababs. Minced meat balls prepared with various herbs and spices are grilled in specially designed barbecue before being shallow fried. The dish is served hot with sprinkled chat masala or lemon juice as required. The dish is mostly servred as starter or with cocktails.
Seekh Kabab is a traditional South Asian cuisine and consists of small cubes of meat threaded on a skewer that are grilled or roasted. Among all the kebabs the Lamb Seekh kebab and beef seekh kebabs are the most popular. In India, the lamb and chicken kebabs are very popular and are made in a large clay oven known as a tandoor. Tandoor ovens are able to heat foods to extremely high temperatures (1000 deg F). The trick to keeping the meat or poultry juicy and succulent is marinating it in yogurt.
Traditionally, kebabs are skewered meats or vegetables cooked on a grill or even under the oven broiler. But these days, kebabs can be made using paneer, chicken, seafood or even fruit. Indian kebabs are delicious, healthy and very easy to prepare. Chicken Seekh Kebabs are one of my favorite kebab recipes; I hope you will also enjoy them making at home.
For preparing this dish, combine all the ingredients like boneless chicken, ginger garlic, red chilli powder, coriander powder, garam masala powder, fried onion, grated cheese and fresh coriander leaves (except the oil) in a food processor (or by hand) and pulse until well combined, about a minute or two to form a nice thick paste. Now add an egg, salt to taste and blend it once again. Transfer the whole mixture into a mixing bowl and if required add bread crumbs and mix well. Add some extra fat (chicken fat) into the meat grinder or blender which helps in being moist and makes the kebabs juicy.
When combined, form the meat into approximately 6 inch sausages, not too thick though. If you have thick metal skewers or bamboo skewers use those and form the meat onto the skewers. (The skewer method will work on an outdoor grill). Cook the kebabs on a grill pan on high heat (or outdoor grill) for about 6 minutes per side, or until completely cooked through. While cooking, keep basting the kebabs with butter or oil, so that they develop sheen or glisten over them. If you do not have an oven then take a wooden spoon or spatula and spread the chicken to form a sausage around the spoon and slowly remove it from the spoon and deep fry them it turns golden brown color.
If your meat is very lean add some oil or melted butter so that the meat does not dry up when cooking. Wet your hands with water while shaping the kebabs, this way the meat wont stick to your hands. Since most of us dont have tandoors, try this easy recipe to make them at home. The use of fresh roasted and ground spices takes the flavor up a notch! Check out the making of the luscious Chicken seekh kebabs at: http://www.vahrehvah.com/chicken+Sheek+Kabab:1593
Relish the lip smacking juicy Chicken seekh kebab prepared at home with this simple and quick kebab recipe. Chicken seekh kebabs are amazing smoky chicken mince kebab, with a crisp crust and a tender centre that will leave your taste buds tingling with its blend of fresh Indian herbs and spices.
