Chicken Seekh Kebab
Seekh Kebab is a popular Indian dish made with minced meat and a blend of aromatic spices. It is typically grilled on skewers, which gives it a unique smoky flavor. This recipe uses ground lamb, but you can also use ground beef or chicken if you prefer. This dish is high in protein and gluten-free, making it a great option for those following a high-protein diet or have gluten intolerance. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
133 kcal
Protein
12 g
Carbs
8 g
Fat
5 g
Fiber
2 g
Ingredients
Lemon, juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Ginger Paste
1 tbsp (15g)
Garlic paste
1 tbsp (15g)
Red chilli Powder
1.5 tsp (3g)
Cumin Powder
1 tbsp (6g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Chicken Keema (Raw)
250 gm (250g)
Olive Oil
1 tsp (5g)
Besan (chickpea flour)
3 tbsp (45g)
Instructions
Cooking Steps
In a large mixing bowl, combine the ground chicken, Besan ,ginger-garlic paste, chopped green chilies, and coriander leaves.
Add red chili powder, cumin powder, coriander powder, garam masala powder, and salt to the mixture. Mix well.
Cover the bowl with cling wrap and refrigerate for at least 30 minutes to marinate.
Soak wooden skewers in water for 30 minutes to prevent them from burning.
Take a portion of the chicken mixture and shape it around a skewer in a cylindrical shape. Repeat the process with the remaining chicken mixture.
Lightly coat the chicken kebabs with cooking spray and place them on a baking tray.
Bake the kebabs in the preheated oven at 200°C for 15-20 minutes until they are cooked through and lightly browned.
Serve the hot chicken seekh kebabs.
NotesYou can set the shape of the mixture before putting it in fridge for an hour and then shallow-fry just like we do for tikki in a saucepan