Sunday, September 9, 2012
Chicken Seekh Kebabs
1 pound ground chicken/chicken mince
9 to 10 cloves garlic - grated
1 medium onion - finely chopped
1/2 cup chopped cilantro
1 teaspoon salt (add more if you feel it needs more salt)
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon cumin
1 teaspoon tandoori masala
1/2 cup bread crumbs
1 teaspoon oil
1 teaspoon butter (melted)
Steel skewers or wooden skewers (these need to be soaked in water overnight - to avoid them from burning)
Dry roast the coriander seeds, the cumin and the fennel seeds and make a coarse powder with it in a spice grinder. Take the ground chicken in a mixing bowl - add the onion, garlic, cilantro, salt, tandoori masala, the spice mix made with coriander seeds, fennel seeds and cumin and mix well. to this add the bread crumbs and the egg and mix everything well with your finger (wear gloves if you do not want to touch the chicken). Make seekh kebab shaped sausages around the skewers. Place it on a baking sheet and brush the outside with the oil and butter mixture. Bake it in the oven at 350 degrees Fahrenheit for about 20 to 25 minutes.
Serve with coriander chutney or tomato ketchup.
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