Chicken Seekh Kababs
(Makes 15-16 kababs)
- 1.5 lbs minced chicken (drain in a colander for a few hours; moisture is the enemy and will make the kabab fall apart)
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1 tsp salt
- 2-3 tsp green chilli paste (or finely minced)
- 2 tsp chaat masala
- 2 tsp garam masala
- 2 tsp white pepper
- 4 Tbsp cashews (powdered)
- scant 1/4 cup chopped cilantro
- 2 Tbsp lemon juice
- 1 egg (optional)
- 4 Tbsp butter
1) Soak 15-20 bamboo skewers in water for an hour and have ready. Can use metal skewers instead.
2) Mix all the above ingredients gently. If it seems too soft to hold the shape on the skewers, add a few tablespoons of bread crumbs and let it sit for 15 minutes.
3) Preheat oven to 400*F, and lightly oil a cookie sheet to place kababs.
4) Scoop 1/4 cup meat mixture and shape around the skewers, dampening your hands lightly if necessary.
(The darker kababs on the right were made using the boxed sheek kabab seasoning; the ones on the left, with the red marking on the skewers were made from scratch. Both were good, but the homemade ones were a little milder and the kids really enjoyed it.)
5) Bake 6-7 minutes and remove from oven.
6) Baste lightly with butter and turn over. Baste other side too and return to oven for another 6-7 minutes.
NOTE : Seekh kababs are usually made from ground lamb or beef, and the added fat in the mince makes for a moist and flavorful kabab. This is a lighter and easier version.
These kababs can also be grilled outdoors. Alternately, they can be shaped into round or oval patties and cooked on a pan.