Chicken And Pork Seekh Kebabs Food

CHICKEN AND PORK SEEKH KEBABS

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.

SEEKH KEBABS

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

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.

CHICKEN SEEKH KEBAB

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.

CYPRUS - SOUVLAKIA - PORK KEBAB

Steps:

• Thread the meat cubes on to the skewers.
• Make sure the barbecue has reached the right heat. Ideally for the best results kebab should be cooked over charcoal. Place the skewers on the barbeque and liberally apply salt, turn the skewers over and salt the other side. Turn the skewers from time to time to ensure that the meat cooks evenly on all sides.
• Just before the souvlakia are cooked, warm some Pitta bread over the grill. Remove the souvlakia from the grill and using a fork take the meat off the skewers and put it into a serving dish.
• Divide a pitta in two and in the pocket spoon in the meat, tomatoes, onion, parsley, salt and lemon juice.