There is a shop in Noida (Uttar Pradesh in India) where you get the most amazing marinated meats and fresh cuts. When I discovered that shop first through a friend, I was totally impressed by the quality they offered, though pricy. It became my to go place to pick up meat, because honestly I am not too comfortable, ok lets put it this way, I am not at all comfortable with the stench emanating from butchers. I confess of having a sensitive gag reflux and I honestly can peuke at the slightest provocation.
Lets not talk about peuking on a food post. Yuck yuck. Get going.
My most favourite pick at this shop were the seek kebabs. I just loved the delicately flavoured kebabs, and would find it mind boggling thinking how one can get a hole through this meat patty. “Do they make the hole after cooking the patty or before it? They must be mighty tough to cook”, I thought, unless one day it changed.
I tried it at home, and they came out utterly perfect. I honestly was appalled by the simplicity of the method of cooking and now its a all time hit at my home, and I keep a stock in my freezer most of the times.
I find it quite amusing how things we often think unachievable and difficult are not as hard as our minds conjure it to be. I mean, you just give it a try. Maybe, just, maybe we will be able to get it done. Why is it so difficult to put that confidence in ourselves? Why is it so difficult to ………just give yourself that chance?
So we were talking of chicken seek kebabs. You could use any mince for that matter. Infact you could do it with some veggie too, but slightly differently though. I will put up a recipe sometime later for sure.
Time taken –
1 hour to marinate the mince
5 minutes to mix
3-4 minutes if you want half done for freezing purposes and 5-6 minutes if you are cooking for eating right away.
Gives about 15-18 skewers
For the marination
500 grms – chicken mince
juice of 1 lime
1 flake garlic minced
1/2 tspn grated ginger
Rest of the ingredients
1/2 cup finely chopped coriander leaves
1 small egg (whisked)
1 tbspn coriander (dhania) powder
1/4 tspn cumin (jeera) powder
a big pinch cinnamon powder
1/4 tspn cardamom powder
1 tspn garam masala
1 tspn crushed black pepper
1/2 cup fresh bread crumbs (….just in case you need)
Before you start soak about 20 wooden skewers in water
Marinate the mince with the ingredients to marinate and set aside in the fridge for about 1 hour
Once this is done add the rest of ingredients, along with salt, and except the egg and bread crumbs and mix well.
Now whisk the egg and pour it in.
If you mixture is too wet add in the fresh bread crumbs. You should have thick mixture.
You could add finely chopped onions and green chillies in this mixture. I do not do so because my little one doesn’t like onions.
Now take the wooden skewer and just wrap the meat around the skewer pressing it gently around the skewer ensuring a smooth finish and even shape
Once all the skewers are done put the tray in the fridge for about half an hour. This will help the meat to tighten up.
Grill the skewers on a grill plate with little oil. You can also bake them in the oven at 180 deg cel turning them from side to side for about 12 minutes
Serve them with chilled onion rings and chutney.
I used them on top of a pizza and made Chicken Seek Kebab Pizza, along with spicy jalapenos and capsicum.
These kebabs can also be used to make chicken seek kebab rolls, chicken seek kebab curry and pulao……..let me think, I am sure you can do much more with these.