Seekh Kabab

Name: Seekh Kabab
Cuisine: Pakistani
Ingredients: 500 grams ground chicken; 1 medium onion; 3 tablespoon fresh coriander; 2 tablespoon minced ginger; 2 tablespoon garlic,,chopped (lahsun); 1-2 green chillies finely chopped; 3 tablespoon butter; 2 tablespoon cream; ghee or oil for frying; 2 piece charcoal, to smoke; 3 tablespoon seekh kabab masala, (Recipe given below.); seekh kabab masala; 3 tablespoon gram flour or chickpea flour, (besan); 1 tablespoon coriander seeds; 1 tablespoon Kashmiri red chilli powder, or paprika for color; 3/4 tablespoon red chilli powder, more to taste; 1/2 tablespoon cumin seeds; 1 teaspoon black pepper; 1/2 teaspoon turmeric powder; 1/4 teaspoon oregano seed, (ajma); 4 cloves laung; 1 teaspoon salt, or to taste

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

#joy

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

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Ingredients

500 gramsground chicken
1medium onion
3 tablespoonfresh coriander
2 tablespoonminced ginger
2 tablespoongarlic,,chopped (lahsun)
1-2green chillies finely chopped
3 tablespoonbutter
2 tablespooncream
ghee or oil for frying
2 piececharcoal, to smoke
3 tablespoonseekh kabab masala, (Recipe given below.)
seekh kabab masala
3 tablespoongram flour or chickpea flour, (besan)
1 tablespooncoriander seeds
1 tablespoonKashmiri red chilli powder, or paprika for color
3/4 tablespoonred chilli powder, more to taste
1/2 tablespooncumin seeds
1 teaspoonblack pepper
1/2 teaspoonturmeric powder
1/4 teaspoonoregano seed, (ajma)
4 cloveslaung
1 teaspoonsalt, or to taste

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Steps

1

Roast all ingredients of seekh kabab masala in a pan for 1 minutes on medium heat with constant stirring. Remove into plate, cool it and grind it into a fine powder in a spice grinder. Seekh kabab spice mix is ready.
2

Take your ground chicken in a bowl. Add ginger, onion, butter, cream, seekh kabab masala, garlic, green chilies and coriander.
Mix well. Cook a small lump of the mixture in a frying pan to do a taste test. Adjust salt and seekh kabab masala to your taste. Then marinate chicken mixture for 20-30 minutes in the fridge.
3

Heat charcoal on flame for smoking. (If smoking)
Grease your hand with oil. Roll a ball of kabab out of the marinated mixture and shape it on a pencil, chopstick, or skewer and make a long cylindrical kabab.
Heat 1-2 tbs oil in a pan on medium heat. Fry seekh kabab on medium-high heat until golden from all sides.
Fry all kabab in batches and store in aluminum foil and smoke with charcoal.
4

Serve hot