Wednesday, May 27, 2009

Chicken Seek Kebab

Today for the first time (in 10 months), my hubby came back from office on time. Immediately after coming he asked: (dekho aaj tou mein jaldi aaya hun, tou aaj mujhe kuch special khana milna chahiye) See, today I have come on time, so I shall get something special to eat. So I prepared special menu for him, which included Chicken Tikka, Laccha Paratha, Dal Tadka and Chicken Seek Kebab.

In India I never felt like eating Chicken seek kebab (I'm still wondering... why). May be due to availability of soo many other varieties, but here in Japan your long range of item shrinks like any thing. So one day forcefully I tried "Chicken Seek Kebab" and was amazed by the wonderful hidden taste that was waiting for me. It did magic in my mouth. From that day onwards, I always order this dish whenever I go outside for feast.

Kebab can be made in different shapes, sizes, style (deep fry, shallow fry, baked) and with different types of meat. However, the roasting of meat on skewers is far more widespread. I used this widespread method today.

  • 250 gms finely minced chicken or boneless chicken
  • 2 tbsp ginger and garlic paste or finely chopped
  • 2 green chillies
  • 1/2 tsp garam masala
  • 1/2 tsp red chilly powder
  • 1 tsp coriander powder
  • 4-5 sticks of chopped coriander leaves
  • 6-8 pcs of mint leafs
  • 1 tbsp cheese
  • Butter or oil
  • Salt

  • Wash chicken and dry them nicely with kitchen towel.
  • Mix together all the ingredients except butter and put in mixer and blend well to get fine thick paste (without using water)
  • If using minced chicken then make paste of other ingredients, add in chicken nicely and mix well.
  • You can add in little bit of cinnamon clove black pepper powder if you wish a strong flavour.
  • Grease the skewer (if metal).
  • Pre-heat the grill to maximum.
  • Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab over the skewers.
  • Grill the kebabs until cooked, brushing with butter or oil and rotating the skewers frequently.
  • Serve it hot and sprinkle chat masala and lime juice as per your taste.

I have not used coriander in the paste since I could not get for the past 1 month. Also, have used dry mint leafs.

  • Add bread Crumbs if you are not able to bind kebabs over skewers.
  • If using wooden skewers, then soak them in water for at least 20 mins.
This is my entry to Potluck - Chicken hosted by Viki at Viki's Kitchen.


Gita's Kitchen said...

Hi...welcome to the blogosphere..this is a lovely blog. In Tamil, pachadi means any side dish varieties, mostly ones like raita :)

Priti said...

Hi, wow u made so many things in the evening...wonderful....first time here and u got lovely blog..and guess what our names and surname both r same :)

Hari Chandana said...

Nice blog!!

Malar Gandhi said...

My favourite one! Love the way ur decorated it, so kool.

Good for the entry.

Kitchen Flavours said...

Oh wow sheek kabab looks drool worthy...Nice presentation too...First time here... nice blog space....keep rocking.....

Priya said...

First time here, u have a lovely space Preeti...Kebab looks droolworthy and tempting....

Preeti Singh said...

Thanks Gita, Priti, Chandana, Malar,
KF and Priya for encouraging my efforts.

Khaugiri said...

Tempting Kebabs..... nice presentation too!!!!

viki said...

First time here. You have created a wonderful blog. Kebab looks tempting. Love that presentation too.
Thanks for sending this nice recipe to the event.