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Chicken Seekh Kabab - 20 Minute Prep!

Smoky spicy chicken seekh kabab that come together so fast!
Servings 15
Author Sarah Mir

Equipment

  • 1 food processor

Ingredients

  • 1 lb Ground Chicken
  • ¼ onion (2 tbs or so chopped)
  • 1 inch ginger
  • 4-5 cloves garlic
  • 2-4 green chilies (I like 3)
  • ¼ cup cilantro
  • 2 tbsp besan (chickpea flour) see notes
  • 1 tbsp yoghurt
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp chilli flakes
  • ½ tsp chaat masala
  • ¾ tsp coriander powder
  • ¾ tsp cumin powder
  • ¾ tsp garam masala
  • 1.5 tbsp lemon juice
  • 1 tbsp butter

Instructions

  • Add the onion, chilies, cilantro/coriander, green chilies, ginger and garlic to the bowl of a food processor and blitz till roughly chopped.
  • Now add the remaining ingredients to the food processor and blend on high until a cohesive paste forms
  • Grease your hands and shape into kababs either on skewers or without. I make mine 5-6 inches long.
  • Barbecue: Preheat your grill to high, place kababs on the grill and cook covered for 4-5 minutes. Uncover, turn over and cook for another 2 minutes. Check one for doneness before removing the others from the grill!
  • Stovetop instructions: Preheat your pan, drizzle a little oil, put the kababs on top and cook on medium high heat on each side for 2-3 minutes or until evenly browned. If you want a "softer" exterior then cook on lower heat, but don't go below medium! Baste with extra melted butter for extra flavour!