Seekh Kabab

Ingredients

Minced keema – 500 gms (Chicken/mutton)

Onions - 1

Ginger garlic paste – 2 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Paste of green chilli – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Lemon juice – 2 tsp

coriander and mint leaves – ½ cup

Salt as per taste

Mint chutney

Method

Wash keema and put it in the strainer so that all the water is drained out and it becomes dry.

Chop onion finely.

Combine all the ingredients given except mint chutney.

Leave it to marinate for an hour.

Preheat the oven at 240 degree.

Take hot skewer and press the marinated keema on the skewer.

Repeat this for all the skewer. The keema will easily stick on the hot skewer. Apply little oil on the kabab.

Place the skewer in the oven.

Keep rotating it at regular interval.

When done, gently remove the kabab from the skewer.

While serving, sprinkle little lemon juice on top, garnish with onion rings and serve hot with mint chutney.

Mughlai Murgh Kabab

Ingredients

Chicken keema – ½ kg

Corn flour – 2 cup

Ginger and garlic paste – 1 tbl.sp

Yoghurt – ½ cup or 30 gm

Pepper powder – 1 tsp or as per taste

Salt and vinegar

Method

Marinate chicken keema by adding salt, ginger garlic paste and vinegar and leave it for 12 to 15 hours.

Then mix keema well with corn flour, pepper,yoghurt and salt as per taste.

In a pan, heat ghee, and stir fry this keema for few minutes till it changes it color.

Take a skewer and pat it on the skewer like a kabab, apply little ghee or butter and cook on live charcoal or in the oven till done.

Seekh Kabab Recipe