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Chicken Seekh Kabab

Name: Chicken Seekh Kabab
Prep time: 2100 s
Cook time: 1800 s
Total time: 4800 s
Yield: 4
Cuisine: Pakistani
Ingredients: 500 grams Chicken ground raw; 1 Unit Onions frozen chopped unprepared; 1/2 bunch Coriander (cilantro) leaves raw; 2 Inches Ginger root raw; 8 Units Garlic raw; 1 Unit Peppers hot chili green raw; 30 grams NESTLE UNSALTED BUTTER; 30 grams Nestle Milkpak Cream; 200 grams Oil industrial soy refined for woks and light frying; 3 tablespoons Chickpea flour (besan); 1 tablespoon Spices coriander seed; 1 tablespoon Spices chili powder; 3/4 tablespoon Spices chili powder; 1/2 tablespoon Spices cumin seed; 1 teaspoon Spices pepper black; 1/2 teaspoon Spices turmeric ground; 1 teaspoon Salt table

80'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 4 Portions +

Chicken, ground, raw

500 grams Chicken, ground, raw

Onions, frozen, chopped, unprepared

1 Unit Onions, frozen, chopped, unprepared

Coriander (cilantro) leaves, raw

1/2 bunch Coriander (cilantro) leaves, raw

Ginger root, raw

2 Inches Ginger root, raw

Garlic, raw

8 Units Garlic, raw

Peppers, hot chili, green, raw

1 Unit Peppers, hot chili, green, raw

NESTLE UNSALTED BUTTER

30 grams NESTLE UNSALTED BUTTER

Nestle Milkpak Cream

30 grams Nestle Milkpak Cream

Oil, industrial, soy, refined, for woks and light frying

200 grams Oil, industrial, soy, refined, for woks and light frying

Chickpea flour (besan)

3 tablespoons Chickpea flour (besan)

Spices, coriander seed

1 tablespoon Spices, coriander seed

Spices, chili powder

1 tablespoon Spices, chili powder

Spices, chili powder

3/4 tablespoon Spices, chili powder

Spices, cumin seed

1/2 tablespoon Spices, cumin seed

Spices, pepper, black

1 teaspoon Spices, pepper, black

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Salt, table

1 teaspoon Salt, table

Chicken Seekh Kabab

Nutri value

Go to instructions

Instructions

5 Steps

80'

Total

35'

Preparation

30'

Cooking

Waiting

Step by step

1 of 5

Step 1

For Masala:
• Roast all ingredients of seekh kabab masala in a pan for 1 minute on medium heat with constant stirring. (Gram flour can burn quickly so be alert.) Remove into the plate, cool it, and grind it into a fine powder in a spice grinder. Seekh kabab spice mix is ready.

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2 of 5

30'

Step 2

Marination
• Take your ground chicken in a bowl. Add ginger, onion, butter, cream, seekh kabab masala, garlic, green chilies and coriander.
• Mix well. Cook a small lump of the mixture in a frying pan to do a taste test. Adjust salt and seekh kabab masala to your taste. Then marinate chicken mixture for 20-30 minutes in the fridge.

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3 of 5

15'

Step 3

Method 1: Seekh kabab Recipe (Stovetop or Pan-fried)
• Heat charcoal on flame for smoking. (If smoking)
• Grease your hand with oil. Roll a ball of kabab out of the marinated mixture and shape it on a pencil, chopstick, or skewer and make a long cylindrical kabab.
• Heat 1-2 tbs oil in a pan on medium heat. Fry seekh kabab on medium-high heat until golden from all sides.
• Fry all kabab in batches and store in aluminum foil and smoke with charcoal.

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4 of 5

15'

Step 4

Method 2: In an Oven
• Pre-heat oven at 300 F. Place roll kabab on a baking tray and cook for 10 minutes until firm and golden. Flip the kabab halfway for even cooking. Smoke and serve hot.

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5 of 5

15'

Step 5

To Smoke Seekh kabab (Optional Step)
• Gather all kabab in a pan or pot. Place the red hot charcoal on a foil in between the kabab. Now drizzle a few drops of oil on coal and quickly cover the pot with a tight lid. The smoke must not escape the pot.
• Smoke for 5 minutes, then lift the lid and serve with raita or chutney.

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