SEEKH KEBABS
Seekh kebab (or shish kebab) is a melt-in-your-mouth preparation said to have been brought to the Indian subcontinent by the Turks long before the Mughals popularized the concept. It traditionally consists of minced mutton threaded onto a skewer (or seekh) and cooked in a tandoor, but it's equally delicious with minced lamb or beef. It's also just as good cooked on a grill if you follow these guidelines: the meat should not be too lean; squeeze every bit of liquid from the onion mixture; and let the kebab mixture "marinate" for at least a couple hours. I love to drizzle the finished kebabs with a tart cilantro-yogurt chutney and offer pickled red pearl onions on the side, as they do in Mughlai restaurants. Seekh kebabs can be an appetizer or a main course when served with naan and dal makhani.
Provided by Food Network Kitchen
Time 3h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture.
- Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours.
- Preheat a grill to medium-high.
- Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.)
- Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don't worry too much about keeping a perfect cylindrical shape.
- When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking.
- Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using).
- Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed.
- Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month.
CHICKEN SEEKH KEBAB (KABAB)
Chicken Seekh Kebab, or kabab, are flavorful ground meat croquettes, seasoned with warm Indian spices, then grilled in an air fryer or oven.
Provided by Aneesha Gupta
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 12
Steps:
- In a small food processor, add peeled ginger, garlic cloves, shallot chunks (or onion), Serrano chili and cilantro. Pulse it until everything gets minced. Note: Don't puree it.
- Add it to a large mixing bowl along with ground chicken and shredded carrots (if using). Add salt, garam masala, paprika, olive oil and lime juice. Mix well.
- Roughly divide the mixture evenly into 8 portions. Use food grade gloves for a mess-free process of making kebabs.
- Pour 2 tablespoons of oil in a small bowl. Wet your palms with oil, take one portion of the chicken mixture and roll it into an oblong or cylindrical shape by gently pressing it together.
- Thread a skewer through the spiced chicken mix. Place the skewers on a plate and keep forming kebabs.
- Preheat air fryer at 400°F for 2 minutes. Place the skewers in the fryer basket leaving ½-inch gap between them. Cook for 10-12 minutes or until the kebabs turn light brown and cook through. If using a meat thermometer, the internal temperature should read 165°F or higher.
- Turn on the oven on "Hi Broil" mode and place the kebab skewers on a lined baking sheet. Place the sheet on the top rack. Broil the kebabs for 6-7 minutes on the first side. Flip them and cook for another 3-4 minutes, until they cook through.
- Rest for 5 minutes before serving. Serve with the Cilantro chutney as an appetizer or wrap it up in a paratha. For a low-carb meal, pair with a garden salad.
Nutrition Facts : ServingSize 1 skewer, Calories 116 kcal, Carbohydrate 4 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 333 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g
CHICKEN AND PORK SEEKH KEBABS
Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 17
Steps:
- Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.
- Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.
CHICKEN SEEKH KEBAB
Make and share this Chicken Seekh Kebab recipe from Food.com.
Provided by osmanilyas
Categories Lunch/Snacks
Time 42m
Yield 10 chicken seekh kebabs, 10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mince all of the chicken in a mincer.
- 2. Grind the bread crumbs and the red chillies in a grinder until they become powder.
- 3. Throw in all the spices, salt and ground red chillies and bread crumbs into the chicken mince, mix with your hands.
- 4. Once evenly mixed, make 10 balls approximately 4oz each.
- 5. Take one metal skewer, dip your hand into the water and wet the skewer, then pick up one ball of your spiced chicken mince and spread the chicken over the skewer to make a sausage shape. Repeat this 10 times.
- 6. Place the skewers in a grill, allow it to cook the chicken half-way on the side facing the grill, then take a brush, dip it in the oil and brush each kebab on that side which is cooking.
- 7. Once the top-side is fully cooked, rotate each skewer 90 degrees and allow the second side to cook.
- 8. Repeat steps 6 and 7 twice more until all 4 sides are cooked.
- 9. Use an oven cloth to carefully slide the kebabs off the skewers into a tray without breaking.
Nutrition Facts : Calories 197, Fat 7.6, SaturatedFat 1.3, Cholesterol 72.6, Sodium 925.6, Carbohydrate 6.1, Fiber 0.8, Sugar 1.2, Protein 25.2
CHICKEN SEEKH KEBAB
Make and share this Chicken Seekh Kebab recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine everything except oil in a large bowl. Mince in a meat mincer four times over until the meat is very fine.
- Shape into kebabs about 2 inches in diameter.
- Shallow fry the kebabs on an iron griddle (tawa) on very low flame until kebabs are brown on both sides and cooked inside.
Nutrition Facts : Calories 93, Fat 3, SaturatedFat 0.5, Cholesterol 29, Sodium 35, Carbohydrate 4.2, Fiber 0.6, Sugar 1.8, Protein 12.2
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