Anyone have a yummy recipe for them? Do you just use the same shaan seikh kabab masala for the chicken seikh kababs?
Re: Chicken Seikh Kababs
I need a recipe for these....please post if someone has it!! :) Thanks!
Re: Chicken Seikh Kababs
PCG, yep use the same masala.
Re: Chicken Seikh Kababs
Ingredients as follows:-
1 and a half pound of chicken mince/lamb mince ( get the butcher to add onions and green chillies in mince)
1 egg
1 tbsp besan
3/4 tbsp salt
3/4 tbsp chilly powder
1/2 tbsp corriander powder
1/2 tbsp cumin powder
4 large cloves of garlic (grated very finely or ground to paste)
1 inch ginger piece (grated finely or ground to a paste_
2 medium potatoes grated very finely, on the smallest side of grater (when potatoes are grated, wash them then drain in sieve. Make sure all water is squeezed out. Then add to rest of ungredients.
A good handful of finely chopped fresh corriander leaves
A good squeeze of lemon juice.
Mix everything in a large bowl. Mix well. Cover, and leave in fridge for a couple of hours. Thread onto skewers or make into sausage shapes and place under a hot grill at highest temperature. When one side cooked, turn over and cook other side. When kebabs cooked serve with onion rings and lemon wedges.
Whenever i make these seekh kebabs i’m always asked for the recipe. Hope you will like them too:)
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Re: Chicken Seikh Kababs
oh you add potatoes? One of the recipes I got is that you add pieces of double roti. Its to hold the meat together.
Re: Chicken Seikh Kababs
^ yes, my mom always adds double roti, as far as i know potato leaves water...
Re: Chicken Seikh Kababs
PCG, here's what I do. Soak two slices of any bread you have at home in enough milk or water to dampen the slices. After a few minutes, remove the slices and squeeze between your palms to get all the excess out and then add to your kabab recipe. It holds the meat well and keeps it tender.
Re: Chicken Seikh Kababs
girls as i makes seekh kababs i dont add bread or potatoes as when we add basin it doesnt need to add them as basin do the same thing it holds the meat to gether ,only i roast [bhoonana ] the basin before adding it in qeema.and my kababs naver breaks.and u can add some chooped spring onions to it also it too holds the meat together.