Chicken Seekh Kebab
Why not impress your friends with my take on Chicken Seekh Kebabs. By following my simple tips you will produce the most succulent, juicy and flavourful kebabs.
Equipment
- Charcoal BBQ
- Metal Skewers 4-6mm thickness
Ingredients
- 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!
Instructions
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!
Recipe instructions
- 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 practise 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!
Any questions
- Can you use Chicken Breast?
- Why use double cream?
- Why did you wet your hands?
- Can I cook in the oven?