Chicken Seekh Kebab



The recipe will make approximately 8-10 kebabs

Ingredients :

2 cup minced chicken. You can take bonless chicken pieces and grind them coarsely in grinder.
salt to taste
2 tso coriander leaves chopped

In a blender make a paste of the following ingredients after roasting in tawa for a minute or two:

5-6 whole black pepper
7-8 whole coriander seeds
2 green chili
2 dry red chili
1/2 inch ginger crushed
4-5 garlic pods
1 tsp garam masala powder

Mix the above paste to chicken along with other ingredients.
Take small portions chicken and apply to the seekh rods
Barbeque the seekh rods over red hot coal till cooked.Remember to turn them frequently to prevent from burning.
Brush with little oil on each side. Sprinkle lime juice to keep it moist.
Serve with mint chutney and onions soaked in grape vinegar with a little dry mint leaves sprinkled over it.

13 comments:

  1. Kabobs look so inviting....I love the ground ingredients you have used here...so tempting :(

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  2. Kabobs looks delicious and planning to do this one for a long time but I dunno what stopping me from doing it ..hmmmm got to do it soon ..

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  3. Simply delicious and lipsmacking kabobs!!

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  4. Tempting kebabs...mouthwatering!!

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  5. Yumyy!! Chicken kababs & paranthas, make my favorite combo meal. Will have to make some soon.

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  6. Wow! mouthwatering kebabs! Never tried kebabs at home.

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  7. Oh my favorite kebab, thanks for the delectable recipe.

    Merry Christmas and Happy Holidays:)

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  8. kababs looks mouthwatering & delicious,and merry xmas & a very happy new year to you and ur family..

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  9. Oh my gosh, like minds work alike...mine is still in the draft!! To be really frank...like your version a lot better...pictures look amazing:)

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  10. Wow looks wonderful,i always wanted to do this but never had courage to do it.

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  11. Awesome!! Nice food at affordable price!!!nice blog and thanku for this!! Chicken Seekh Roll Recipe

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  12. Awesome!! Nice food at affordable price!!!nice blog and thanku for this!! Chicken Seekh Roll Recipe

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