Chicken Seekh Kabab

Get ready because today we are making the most mouthwatering, juicy, flavour-packed Chicken Seekh Kababs right in our kitchen! This Seekh Kabab recipe turns out tender, perfectly cooked and is best enjoyed with a fresh Green Chutney.

Ingredients

• 1 tbsp Butter

• 1/4 tsp Saffron Strands, (optional)

• 1 (150g) Onion 

• ¼ cup (20) Mint Leaves

• ⅓ cup Coriander Leaves, fresh

• 4 Garlic Cloves

• 2 inches Ginger

• 1 1/2- 2  Green Chilies

• 500g Chicken Thighs

• 1 tsp Cumin Powder (roasted and freshly ground)

• 1½ tsp Coriander Powder

• ½ tsp Chili Powder

• ½ tsp Garam Masala

• 1 tsp Amchoor Powder, dried mango powder

• 1 tsp Chili Flakes

• ½ tsp Black Pepper, freshly ground

• 1 tsp Salt, or to taste

Method

1. In a small bowl melt the butter in the microwave and add the saffron to it. This is optional but it adds a lot of flavour. Stir and set it aside. 

2. Now coarsely chop one onion and blend it into a smooth puree. Line a medium size bowl with a muslin cloth or you could use a sieve and empty the  pureed onion in it. Drain out all that juice from the onion. You can discard the juice. Keep the onion pulp aside for later.

3. Next, toss the green chiles, garlic cloves, chopped ginger, mint leaves, and fresh coriander into your blender. Blitz it till it’s all chopped up. Empty it into another small bowl.

4. Now in the same blender add the chicken thighs. Blitz it in the blender till it’s nice and minced. Add that to a medium bowl.

5. To the minced chicken add cumin powder (roasted and freshly ground for better flavour), coriander powder, chili powder, garam masala, amchur powder for that tang, chili flakes, freshly ground black pepper, and salt to taste.  

6. Now toss in the onion, the herb blend and saffron butter. Mix all the ingredients together like you mean it for about 8-10 minutes or until it’s smooth and starts getting a little stringy.

7. Cover the bowl with a plastic wrap and pop it in the fridge for at least an hour or overnight if you want those flavors to really blend well.

8. When you’re ready to cook the kebabs, preheat your oven to 400°F or 200°C. Divide the mixture into six portions, then shape them right onto metal skewers. Pro tip: take the kebab mixture out of the refrigerator just in time to form the kebab.  You want the mix to be firm.

9. Now you’ve got to work quickly. Take one portion of the mix, roll it tight and then quickly form the kebab on the metal skewer. Lay them on a sheet pan  lined with aluminium foil for easy cleanup. Once you have formed all the kebabs, into the oven they go for about 24- 25 minutes flipping them halfway through the cooking time.

10. For that lovely golden look on both sides, broil them for just 2 minute on both sides

11. Let them rest for a minute before taking them off the skewers, push them back a little, and then slide them off.  And there you have kebab perfection!"Serve them hot on rumali rotis, naans or fluffy basmathi rice with fresh green chutney, sliced onion salad,sliced tomatoes and lemon slices. Before enjoying them, brush them with the dripping in the sheet pan.    

12. You have just made the best, homemade chicken kebabs that are juicy, spicy, and absolutely irresistible!  Enjoy!