Pages Menu
TwitterRssFacebook
Categories Menu

Posted by on Jul 30, 2013 in Chicken Recipes | 2 comments

Chicken Seekh Kabab

Chicken Seekh Khabab-2

 

For good moist kabab please never use lean meat. Lean meat hard chewy kabab. If you have got lean meat, add some fat or oil into it. Thigh fillet has bit fat and more moist, so thigh fillet is more preferable than breast fillet. For minced chicken it does not take long time, so don’t overcook. For Eid you can just make it before, skewer it, put refrigerator and cook it on Eid day. If you don’t like mint, use coriander leaves instead.

Ingredients:

• 300 grams chicken fillet(thigh preferable)

• 3 green chillies or to taste

• 2 tablespoon mint leaves

• 3 tablespoon fried onion

• ¼ ts coriander powder

• 1 ts chat masala

• 1 clove garlic

• 1 ts ginger

• ¼ ts cardamom powder

• ¼ ts cinnamon powder

• 2 ts oil

• ½ egg

• Salt to taste

 

Chicken Seekh Khabab-1

 

Also needs skewers (metal or bamboo)

How to make:

1. Wash chicken fillet and pat dry it (we don’t want any excess water).

2. Place chicken with all ingredients except salt, oil and egg into food processor and make it mince.

3. Add egg, salt and oil into it and mix well.

4. Take skewer and spread minced chicken on it.

5. Put into grill oven (high heat) or place on BBQ or pan fry it.

6. Enjoy Chicken Seekh Kabab as a snacks or side dish or with naan, paratha or polau.

 

Tips: If required add bread crumbs or white bread and mix well. Turn only once (so wait till one side is cooked, then turn)

 

Chicken Seekh Khabab

 

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

Facebook Twitter Google+ 

Related posts:

2 Comments

  1. Plz mention the temperature and time for the grill or bake in the oven.
    Thanks

Post a Reply

Your email address will not be published. Required fields are marked *