Growing up, seekh kebabs were the first grilled street food that we were addicted and fell in love. Prepared with a paste of ground meat, spices and moulded like a sausage on round or flat metal skewers. The kebabs were cooked on a grateless grill over hot charcoals. They had a smoky flavour and were incredibly delicious. Over time, seekh kebabs were cooked in a tandoor, at homes in the oven, skillet and now even on a barbecue grill. Usually served as an appetizer with wedges of lemon, thinly sliced raw onion rings and spicy mint chutney.
I have used chicken thighs that were ground in a food processor along with onions, green chillies, mint and coriander leaves. The ground paste was infused with spices and then wrapped around flat wide stainless steel skewers. Grilled on the barbecue, the seekh kebabs were moist and succulent.
An interesting piece of information. What Indians and Pakistanis call seekh kebabs, Arabs call them koftas, Iranians call them kubideh while Afghanis and Azerbaijanis know them as lula (or lyulya kebabs).
I have used chicken thighs that were ground in a food processor along with onions, green chillies, mint and coriander leaves. The ground paste was infused with spices and then wrapped around flat wide stainless steel skewers. Grilled on the barbecue, the seekh kebabs were moist and succulent.
An interesting piece of information. What Indians and Pakistanis call seekh kebabs, Arabs call them koftas, Iranians call them kubideh while Afghanis and Azerbaijanis know them as lula (or lyulya kebabs).
Seekh Kebab
(Serves 4)
1/2 kg chicken thighs (with fat) or meat of your choice
1 teaspoon coriander powder
1 teaspoon chilli powder
1 tablespoon garam masala powder
1 large onion
2 long green chillies
2 large cloves of garlic
1/2" piece ginger
3 sprigs of mint leaves
handful coriander leaves
juice of one lemon
1 tablespoon chaat masala (for garnishing)
salt
Method:
In a food processor, grind chicken thighs with fat to a paste. Process the onion, green chillies, garlic, ginger, mint and coriander leaves to a fine consistency.
Mix the chicken paste with the ground vegetables, spice powders, lemon juice and salt.
Grease skewers with oil.
With moist hands, shape mixture onto skewers.
Heat barbecue at 400 F or 200 C and oil the grates well. Grill kebabs till charred and cooked. Do not overcook or they will turn dry.
Gently press the sides of the kebabs to loosen, slide them out from the skewers. Serve with a sprinkle of chaat masala, lemon wedges and mint yogurt chutney.
Alternatively, the kebabs can be cooked in an oven at the above indicated temperature or in a skillet with some oil.
Note:
Mint Yogurt Chutney
Ingredients:
1 cup curds
handful of mint leaves
handful of coriander leaves
2 spicy long green chillies
1 teaspoon cumin seeds
salt
Method:
Grind all the above ingredients in a blender. Serve green yogurt sauce with seekh kebabs. Delicious sauce!!!
(Serves 4)
1/2 kg chicken thighs (with fat) or meat of your choice
1 teaspoon coriander powder
1 teaspoon chilli powder
1 tablespoon garam masala powder
1 large onion
2 long green chillies
2 large cloves of garlic
1/2" piece ginger
3 sprigs of mint leaves
handful coriander leaves
juice of one lemon
1 tablespoon chaat masala (for garnishing)
salt
Method:
In a food processor, grind chicken thighs with fat to a paste. Process the onion, green chillies, garlic, ginger, mint and coriander leaves to a fine consistency.
Mix the chicken paste with the ground vegetables, spice powders, lemon juice and salt.
Grease skewers with oil.
With moist hands, shape mixture onto skewers.
Heat barbecue at 400 F or 200 C and oil the grates well. Grill kebabs till charred and cooked. Do not overcook or they will turn dry.
Gently press the sides of the kebabs to loosen, slide them out from the skewers. Serve with a sprinkle of chaat masala, lemon wedges and mint yogurt chutney.
Alternatively, the kebabs can be cooked in an oven at the above indicated temperature or in a skillet with some oil.
Note:
- If the mixture is difficult to handle, add 1/4 cup breadcrumbs for a firmer consistency.
- The skewers used are of stainless steel material made by my husband.
Mint Yogurt Chutney
Ingredients:
1 cup curds
handful of mint leaves
handful of coriander leaves
2 spicy long green chillies
1 teaspoon cumin seeds
salt
Method:
Grind all the above ingredients in a blender. Serve green yogurt sauce with seekh kebabs. Delicious sauce!!!
