Last week we made Chicken Seekh Kabobs and they were so incredibly good that I just had to post the recipe here this week. Tell me - don't they look delicious? They sure tasted wonderful!
The Seekh kabab, was introduced to India by the Mughals, and was originally prepared from ground beef on skewers and cooked on a charcoal fire. But later influences and innovations led to the use of Ground lamb, which was preferred for its soft texture. (These days even ground chicken is used as I have done below) Besides, Hindus do not eat Beef. The immense popularity of this kabab led to further refinements and improvements. The British Rule made sure that the Kebob was exported to England and now it has gained popularity world wide.
1 kilogram Minced Beef, Chicken or Lamb (Keema)
1 medium Onion ground to a paste)
1 more medium Onion (chopped)
4 Green Chillies
1 tsp. Red Chilli Powder
1 bunch of Fresh Cilantro Leaves (chopped)
8 Cardamom Pods
1 tsp. Black Pepper (freshly ground)
1 tsp. Curry Powder or Garam Masala Powder
4 tbsp. Chick Pea Flour or whole wheat flour
2 tbsp. Milk Powder
Salt (to taste)
Cooking Oil or butter
In a bowl combine ground meat with all ingredients except for the oil and mix well. Knead well for about minutes. Make sure the ingredients are well mixed. Set aside in the refrigerator for 2 hours.
Knead once again. Take a small portion of the mixture in your hands and assemble on a barbecue skewer ( the meat should stick well onto the skewer and be approx 1 - 1/2 inch in diameter. Make sure you pack the meat tightly. It may take a little practise at first. Lay on a barbeque rack and baste with oil/butter. Roast for approx 10 minutes, turning sides, until the kebabs are cooked to an internal heat of 165 degrees.
Squeeze fresh lemon juice over the kebabs before serving. Serve Kebabs immediately with Green Cilantro Chutney or Ketchup.
These kebabs are delicious in a wrap or pita, served as a sandwich with lettuce, tomato, green chutney or mayonnaise.