Chicken Seekh Kebab
Why not impress your friends with my take on Chicken Sheekh Kebabs. By following my simple tips you will produce the most succulent, juicy and flavourful kebabs.
- Charcoal BBQ
- Metal Skewers 8-10mm thickness
- 1 kg whole chicken leg minced with added fat; add 100g of lamb fat per kg of chicken leg/thigh mince
- 1 medium onion, diced and moisture squeezed out
- 5 cloves garlic chopped finely
- 25 g whole green chillies, amend to taste
- 15 g salt; 1.5% salt to meat
- 1 tbsp white pepper powder
- 1½ tsp cumin powder
- 1½ tsp coriander powder
- 30-50 ml double cream, depending on how fatty your mix is. Less is better!
What Chicken mince do I get from the butcher?
- To ensure your kebabs are juicy and stick to the metal skewers, please use chicken thigh mince with additional fat.
- You will need a ratio of 80:20 blend of meat:fat, which has been minced ONCE on the course setting. DO NOT WASH YOUR MINCE!
- Use a food processor to mince a medium-sized onion.
- Squeeze out the onion juice using a muslin cloth.
- Add the minced onions back into the food processor with garlic and green chillies.
- Add the minced onion, garlic and chilli mixture to the meat.
- Add the salt, white pepper, cumin and coriander powders.
- Add the double cream.
- Mix well until the mixture starts to stick to your hands.
- Refrigerate for at least an hour.
- Light your BBQ coals
Loading the skewers
- Lightly wet your hand and pick up a ball of mixture, squeeze between your fingers and thumb whilst working downwards until the skewer is uniformly covered with meat mixture and you can't see any meat gaps.
- Wet your hand again, pinch both edges and make a pattern with your index finger and thumb.
- Here is the skewer loading technique again.
- Remember practice makes perfect!
How to grill the Chicken Sheekh Kebabs
- Make a layer of charcoal and lower your charcoal grate to the lowest setting. Place the skewers over the smouldering charcoal.
- The fat slowly melts and drips down onto the fiery embers, which then vapourises the fat, giving a distinctive smoky flavour to the kebabs.
- ¼ turn the skewers every minute.
- Tip: Have a cool zone without any coal.
- The kebabs are ready when they have a golden colour across all sides.
- Three steps to kebab perfection.
How to remove the cooked kebabs from the skewers
- Clean the baked-on kebab mixture, which has stuck onto the skewers using a pair of tongs.
- Use a pair of tongs (or your hands) to pull the kebabs clean off the skewer.
- These kebabs are just wow!!
- Serve with beetroot chutney, coriander and mint chutney, red onions and freshly made Naan.
- Chalo Kebab Kawa!
- Can you use Chicken Breast?
- Why use double cream?
- Why did you wet your hands?
- Can I cook in the oven?