Sheek Kebab 2, Chicken (A Quick Version)
Sheekh Kabab, Murg ka 2
Mamta Gupta
Kebabs, pronounced as ka-bab in Hindi, are very versatile and can be used as a side dish to the main meal, as a starter or as a snack with tea or drinks. Do not be frightened by a long list of ingredients, this is a quick recipe.
Also see BBQ Selection and Marinade Selection.
Ingredients
450 gm. lean mince chicken
1 large onion, peeled
1/2 inch piece ginger
4 cloves of garlic
2-3 green chillies, more if you like them hot
A small bunch of fresh coriander
A small bunch of mint leaves
1 tbsp. garam masala
1 tsp. cumin powder
2 slices of fresh bread crumbs or 2 tbsp. besan/gram flour
1 egg, lightly beaten
1 tbsp. ghee or olive oil
Salt to taste
1 onion, thinly sliced, for garnish
A handful of coriander leaves, finely chopped, for garnish
One lemon thinly sliced, for garnish
Instructions
Chop onion, ginger and garlic coarsely.
Put all the ingredients, except the Chicken, ghee and garnish, together in a food processor and grind to a coarse paste.
Put the Chicken in a bowl and pour the spice & onion paste onto it.
Mix well and leave in the fridge, in an airtight container, for a minimum of 4-6 hours/ overnight.
Shape the mix into kebab shapes (round like hamburgers or long like sausages on skewers) with dampened hands.
Cook in ghee or oil, in a heavy bottomed pan/griddle, until nicely browned on all sides. You can cook them in a very hot oven for 15-20 minutes, until nicely browned on all sides.
Serve hot with Green Mango Chutney, on a bed of lettuce and garnished with thinly sliced onions, chopped coriander leaves and lemon slices.
Long Sheek Kebabs can be served wrapped in tortillas/chapatties, as tortilla wraps or Chapatti wraps, along with shredded salads.
Notes
These kebabs can also be cooked on a BBQ.
