How to Make Chicken Seekh Kebabs
Chicken seekh kebabs are a popular Indian dish and can be prepared using chicken mince or chicken fillets. They are quite easy to make and you don’t require any fancy ingredients or spices to prepare them. This mouth-watering recipe is sure to be relished by your family and friends alike!
Ingredients
2 pounds ground chicken breast, 1 teaspoon salt, 1⁄4 teaspoon pepper, 3 teaspoons ground coriander, 2 teaspoons cumin powder, 1⁄4 cup lemon juice (about 1 lemon), 6 tablespoons plain yogurt.
Stir-fry method: Combine all ingredients in a bowl and mix well. Divide into six equal portions and shape each portion into a flat patty about 4 inches wide and 3/4 inch thick. Heat oil in a large skillet over medium-high heat until hot but not smoking; swirl to coat pan. Add patties; cook 5 minutes or until done, turning once halfway through cooking time.
Remove from pan; drain on paper towels if desired. Serve with sliced onions and lime wedges or with naan breads if desired. Oven method: Place patties on baking sheet lined with parchment paper or aluminum foil coated with nonstick spray; brush tops of patties lightly with vegetable oil or melted butter for easier handling later if desired. Bake at 425 degrees F for 15 minutes or until done, turning once halfway through cooking time. Remove from oven; drain on paper towels if desired.
Serve with sliced onions and lime wedges or with naan breads if desired. Leftovers can be stored in an airtight container in refrigerator up to three days. To reheat, place frozen kebabs on a microwave-safe plate and microwave for 30 seconds to 1 minute or until heated through. Microwaving more than one kebab at a time may cause them to stick together during reheating; separate before serving if necessary.
This recipe yields six servings when using stir-fry method or four servings when using oven method. Each serving contains 330 calories, 17g total fat, 83mg cholesterol, 480mg sodium, 12g carbohydrate and 29g protein.
Author’s Note: My family is originally from Pakistan so I have many dishes that include both lamb and beef that are considered Pakistani cuisine by Americans. However I've found many people prefer poultry to red meat so I've modified some of my recipes accordingly.
Feel free to substitute lamb or beef as you wish depending on your preference! Note: You can also use chicken breasts instead of ground chicken breast if you like! Author’s Note: It's important to remember while stir-frying in a skillet, especially with chicken, is that it will release a lot of moisture and fat into your pan very quickly once it begins cooking.
To avoid splattering yourself with hot oil, make sure you don't fill your pan more than halfway full (if using a deep skillet) and try not to move or shake your pan around too much until you've got things well under control.
Also be sure to keep an eye on things so they don't burn or stick; stir regularly but not constantly. If you're making these kebabs for guests, consider placing them all on a large cookie sheet lined with parchment paper or aluminum foil coated with nonstick spray and then transferring them to individual plates at serving time. This way, everyone gets their own kebab without having to handle raw meat directly which helps reduce any messes (and possibly cross contamination).
Author’s Note: If you're planning on making these kebabs ahead of time, just place them all on a large cookie sheet lined with parchment paper or aluminum foil coated with nonstick spray and then transfer them to individual plates at serving time. This way, everyone gets their own kebab without having to handle raw meat directly which helps reduce any messes (and possibly cross contamination).
Note: If you'd like to serve these kebabs over rice, simply add 1 cup uncooked long grain white rice along with 3 cups water and 1 teaspoon salt to a saucepan over high heat. Bring mixture to boil; cover and simmer for 15 minutes or until liquid has been absorbed. Remove from heat; fluff with fork before serving. This recipe yields six servings when using stir-fry method or four servings when using oven method.
Each serving contains 330 calories, 17g total fat, 83mg cholesterol, 480mg sodium, 12g carbohydrate and 29g protein.
Preparation
Prepare marinade by mixing all ingredients in a large bowl. Add chicken breast pieces and toss them well with your hands so that each piece is well coated with marinade. Marinate chicken for 4 hours or more, depending on how much time you have at hand. Bring out from refrigerator half an hour before cooking so that it reaches room temperature.
Preheat oven to 375°F (190°C). Line baking sheet with aluminum foil. Place kebab skewers on lined baking sheet and bake for 10 minutes until cooked through. Remove from oven and let cool slightly.
Serve hot as appetizer or snack accompanied with mint chutney, tamarind sauce or ketchup (optional). For making kebabs gluten-free, replace wheat flour with cornstarch. This recipe yields 5 servings of seekh kebabs. Enjoy!
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Cooking it
You’ll want a heavy-bottomed pan for cooking seekh kebabs, which usually consists of chicken or lamb. Cook over medium heat until browned and cooked through. Serve with fresh onions, lemon and chutney or relish on the side.
It’s also common to serve them in pita bread with tomatoes, lettuce and tzatziki sauce. The most important thing is that you enjoy it!
So whether you make your own at home or order takeout from your favorite restaurant, get ready to sink your teeth into some delicious chicken seekh kebabs. Bon appétit! As always, remember to... (say what?)
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