Chicken seekh kebabs
10 servings Prep: 30 mins, Cooking: 8 mins
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|500 g||chicken mince|
|2 tsp||ginger and garlic paste|
|1 tsp||ground coriander|
|1 tsp||ground cumin|
|1/2 tsp||chilli powder|
|1 tsp||garam masala|
|4||green chillies — finely chopped|
|1 tbsp||lemon juice|
|3 tbsp||fresh coriander — chopped|
|oil, for frying|
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Soak 10 kebab skewers in water for 30 minutes.
Mix the chicken mince with the other ingredients in a large bowl. Season with salt and pepper. Refrigerate for 30 minutes.
Divide the mixture into 10 equal portions, about two tablespoons per portion. Roll each portion into a ball and thread it through a skewer. Using your hands, shape them into a log, pressing tightly so they don’t disintegrate when frying.
Heat oil in a large pan and fry the skewers evenly for about 4 minutes.