Chicken Seekh Kebabs and Masala Mojito
 
 
Easy to make grilled chicken kebabs flavored with indian spices, roasted cumin powder, mint, cilantro and green chilies. You can serve seekh kebabs as a snack along with some mint chutney, or make a meal out of it by serving the seekh kebabs with some naan, mint-yogurt chutney and salad. A perfect recipe for summer grilling.
Author:
Recipe type: Appetizer, side
Cuisine: Indian
Serves: 4
Ingredients
For the Chicken Seekh Kebabs: (serves 4-5)
  • 500 gms ( 1 lb) ground chicken (mix of thigh and breast meat)
  • 1 tsp of cream or butter
  • 1 egg, slightly beaten
  • 1 tsp roasted cumin powder
  • 1 tsp Sprouts curry powder
  • 1 tsp freshly ground pepper
  • 1 inch ginger
  • 5 cloves garlic
  • 1 tsp salt, or to taste
  • 1 small red onion, roughly chopped
  • 1-2 tbsp bread crumbs (might need more; can also use gram flour for a gluten free version or just make bread crumbs from gluten free bread)
  • 2 tsp oil
  • 4 tbsp fresh cilantro
  • 1 tbsp fresh mint
  • 3-4 green chillies, or to taste
  • 1 tsp red chilli powder (optional)
  • 1 tsp lemon juice
Instructions
  1. Roast 3-4 tbsp fresh cumin on a heated skillet for a few seconds, till fragrant. Be careful not to burn them, else they will turn bitter. Remove from skillet and grind in a coffee/spice grinder. Keep aside.
  2. In a food processor/blender, grind the onions for a few seconds. Remove and squeeze excess water out between your hands. Add the onion paste back to the food processor/blender.
  3. Add in garlic, ginger, green chillies, roasted cumin powder, pepper, salt, sprouts curry powder, cilantro, mint, lemon juice. Process to a smooth paste. In case you can't find chicken mince, use boneless chicken pieces (both thigh and breast) and grind it with the other ingredients at this stage.
  4. In a bowl add the minced chicken with the paste. Add the cream/butter, oil. Add the egg, little at first and if mixture is not too soft add more. Add breadcrumbs if required. to make a smooth mixture that is easy to handle.
  5. Cover bowl with cling wrap and refrigerate for 2 hours.
  6. When ready to grill, using slightly wet hands form sausage shape and grill for about 10 minutes, turning them and basting with melted butter to get soft melt in your mouth kebabs. If shaping them around skewers dont make them too fat else they will break while turning over.
  7. Serve with some mint chutney, naan and salad.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/07/26/gmt-chicken-seekh-kebabs/