Grilled Chicken Seekh

Summer is in full swing and we are enjoying our grilled meats especially Chicken Seekh Kababs. Delicious, soft, and delightful, we enjoy feasting seekhs in rumali roti rolls with green chutney and red onions. Used to remember our father getting these from a local joint. These minced chicken delights go centuries back when Kings and queens would want soft to chew on dishes that were easy on their mouths and high in flavors. The royal chefs responded by double grinding meats, infusing with herbs and spices and grilled them on seekhs or skewers in Indian clay Tandoors slow roasting. The result a soft melt in your mouth a juicy and flavorful dish that creates lasting memories that excite us till date.

Refer to our spices, herbs, added to this dish, that help with the nutritional value dish

Pro Tip: These are extremely delicate to cook. They will burn and disintegrate very easily if proper care is not taken while cooking. Use a perfect binder or meat with enough fat content (15%) to help with that. Also, ensure the meat dough is not very moist especially from any water from the shredded onions.

Reshmi Seekh Kabab (Silken Chicken Kabob)
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Reshmi Seekh Kabab (Silken Chicken Kabob)

Recipe by skylar.saubCourse: GrilledCuisine: Fusion, PersianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 500 gms Minced chicken (ideally 75% Lean Meat+ 25% fat)

  • 1 small red onion diced

  • 3 garlic cloves

  • 4 TBSP soaked Bread Crumbs

  • Fresh Cilantro

  • Spices

  • 1/2 TSP White Pepper

  • 1/2 Chaat Masala

  • 1 TSP Salt

  • 1 TSP Black Pepper

  • 1 TSP RED chilli powder

Directions

  • Minced Chicken Prep
  • Mix in minced chicken, all other ingredients except spices and bread crumbs
  • Food process/pulse the mixture to fine texture
  • Add bread crumbs, spice and mix in with spatula.
  • Let the mixture rest in refrigerator for 30 mins
  • Oil your hands make small balls of meat about 50 gms each.
  • Gently put on Skewers, and flatten on skewers in shape of the seekh kabab. See our How-to- make seekh kabab Video
  • Cook this on stovetop grill /pan at High Heat to sear and bind outside meat.
  • Once outside is done, the slow heat to cook meat internally
  • For Best results these can be cooked on charcoal grills. Cook till desired done-ness.

Recipe Video

Notes

  • This is a very tricky recipe as the meat mixture needs to have proper fat % and ingredients to maintain stickiness to bind on a skewer to prevent the meat from falling. We achieve that by adding bread instead of egg as that increases cholesterol. We also cook very quickly on high heat to sear outside meat and then slow cook to cook internally.

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