Chicken Kebab (Juicy Seekh Style)

 

Chicken Kebab (Juicy Seekh Style)

Ingredients
• 1 kg boneless chicken (thigh preferred), finely minced
• 150 g onion paste, squeezed completely dry
• 40 g ginger-garlic paste
• 20 g green chilli paste
• 30 g fresh coriander, finely chopped
• 2 tsp garam masala
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp Kashmiri chilli powder
• 1 tsp black pepper powder
• 2 tbsp lemon juice
• 18 g salt

Instructions
1. In a large mixing bowl, combine the minced chicken with all the ingredients including onion paste, ginger-garlic paste, green chilli paste, spices, lemon juice, and salt.
2. Mix thoroughly using your hands for 8-10 minutes until the mixture becomes sticky and well combined. This is crucial for juicy kebabs.
3. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
4. Soak skewers in water for 30 minutes before use.
5. Divide the mixture into equal portions and shape into long, cylindrical kebabs about 1 inch in diameter.
6. Thread the shaped kebabs onto the soaked skewers.
7. Preheat a grill or heavy-bottomed pan over medium heat. If using a pan, add a small amount of oil.
8. Cook kebabs for 10-12 minutes, turning occasionally, until cooked through and lightly charred on all sides.
9. Remove from heat and let rest for 5 minutes before serving.

Prep time: 30 minutes (plus 2-24 hours marination)
Cook time: 12 minutes
Total time: 42 minutes (plus 2-24 hours marination)

Equipment
• Large mixing bowl
• Skewers (metal or bamboo, soaked in water)
• Grill or heavy-bottomed pan
• Tongs for turning kebabs

Tips
• Kneading thoroughly is essential for binding and juiciness.
• Don’t skip marination for better flavor and tenderness.
• If mixture feels dry, add a tablespoon of ice water while kneading.
• For extra juiciness, add 1-2 tablespoons of cream or yogurt.
• Maintain medium heat to prevent burning outside while cooking inside.

Variations
• For smoky flavor, add 1 tsp of smoked paprika.
• For milder version, reduce green chilli paste and Kashmiri chilli powder.
• For richness, add 2-3 tablespoons of crushed cashew paste.
• For different twist, add 1 tsp of dried fenugreek leaves (kasuri methi).

Serving Suggestions
• Serve with mint-coriander chutney, tamarind-date chutney, and sliced onions.
• Accompany with naan bread or roti.
• Serve as appetizer with lemon wedges and side salad.
• Pair with cooling raita made with yogurt, cucumber, and mint.

Storage
• Store in airtight container in refrigerator for up to 2 days.
• Reheat in pan over low heat or oven at 350°F (175°C) for 5-7 minutes.
• For longer storage, freeze shaped kebabs on baking sheet until firm, then transfer to freezer-safe bag. Freeze for up to 3 months. Thaw overnight in refrigerator before cooking.

Nutritional information (per serving, assuming 6 servings)
• Calories: 420 kcal
• Protein: 38g
• Carbohydrates: 12g
• Fat: 22g
• Fiber: 2g
• Sodium: 850mg

enjoy