Chicken Seekh Kabab

Ingredients

For marinating

Minced chicken –
500 gm

Ginger garlic paste
– 1 tsp

Red chilli powder –
as per taste

Roasted cumin
powder – 1 tsp

Coriander powder –
1 ½ tsp

Chickpeas flour/besan
– 2 tsp

Egg – 1

Chaat masala – 2 tsp

Few mint and coriander
leaves

Method

Soak barbecue stick
in water for 10 minutes before making seekh kabab.

Wash mince chicken
and remove all the excess water from it. To it add all the ingredients given,
cover, and keep it to marinate for 2 to 3 hours.

After 2 to 3 hours,
add freshly grated one small piece of ginger, 4 to 5 cloves of garlic crushed,
one medium size onion finely chopped. Mix it well and again leave it to
marinate for 10 minutes. Take skewers or barbecque stick, take a ball of minced
chicken, and roll tightly on it.

Heat oil in a pan
and shallow fry it in oil till done. Serve hot with  green chutney, slices of tomato, onion rings
and lemon

Chapli Kabab

Ingredients

Mince mutton keema – ½ kg

Onion – 1

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Green chillies – 2

Ginger garic paste – 1 tsp

Tomatoes – 2

Pepper powder, salt  and red chilli powder as per taste

Coriander leaves

Egg – 1

Bread crumbs – 3 tbl.sp

Method

Chop tomatoes and onions.

Slightly beat one raw egg.

Mix all the ingredients except tomato and leave it to marinate for half an hour. (Tomatoes will release water and make the kabab soggy).

While making kabab, add chopped tomatoes, and make small flat round patties.

Place them on a tray and keep in the freezer for half an hour. Remove and directly  fry them in oil till golden brown in color.

Remove and drain on absorbent paper and drizzle some lemon juice and garnish with onion rings and sliced tomatoes.