Sheekh kabab is a popular starter in most desi restaurants. It is usually made out of finely ground minced lamb or chicken. Ofourse when you make it with lamb its a different taste and lamb takes longer to cook. I  make these kababs in many many different ways and if you like i could share them all with you. This time i have chosen prepackaged chicken mince and have not added too many spices but you can double the spices, add more salt and chillies to suit your taste.
350 grams ground minced chicken
1 small piece of onion
1 plump clove of garlic
1 small piece of ginger
3 tablespoons of chopped coriander
3 cardamoms Nitu Didi
3 cloves Nitu Didi
2 peppercorns
1 small pc. cinnamon Nitu Didi
1 small bay leaf Nitu Didi
1 teaspoon tanduri spice Nitu Didi
1 teaspoon cumin powder Nitu Didi
1 teaspoon coriander powder Nitu Didi
salt to taste
grind the whole  spices into a powder and then add the onion,coriander, ginger garlic into the powder and grind it all together. Add this paste to the mince and add all the spices and the fresh coriander leaves. Add salt and shape into kababs and marinate it overnight. Put them in a greased frying pan and cover it and put it on a medium flame till the kababs are done. Remove them and then with the help of tongs take each one and brown them over the flame (see video)
Serve with chutneys of your choice

NITU DIDI TIP: if you are watching your weight you can put the kababs directly in a pan with no oil and just a little water to steam them and then roast them on the flame

This entry was posted in Chicken, Indian Restaurant Dishes, NO OIL RECIPES and tagged , , , . Bookmark the permalink.

2 Responses to SHEEKH KABAB

  1. Paco says:

    Una receta estupenda que no tardaré en hacer. Gracias Nitu.

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