Chicken Sheek kebabs

Sheek Kebabs can be made with any kind of meat. You can make it with lamb meat, beef, chicken or any kind of meat. Please do remember, moisture is the enemy of any kind of kebabs. So, remove moisture as much as you can from the meat. Secondly, the most important thing to make kebabs is to add fat. If you add fat to your minced meat, it is going to be juicy, otherwise the kebabs will become dry. So, do not use lean meat, the best way is to cut the chicken pieces and then add extra fat into the chicken pieces, so when you blend the meat, the fat is helps to make the kebabs juicy. Another important part is that, to make a fine smooth paste, you need to add the ingredients in dry state.

The beautiful part of this chicken mince mixture is that you can use it in Koftas or turn this mixture to make burger or in many other ways.

So, today I will brief you about Chicken Sheek Kebabs.

CHICKEN SEEKH KEBABS

Servings: 5 to 6

Ingredients:

Chicken (boneless) – 250 g, with extra fat

Garlic – 5 to 6 cloves

Ginger – 1 inch size

Garam Masala powder – ½ tbsp

Coriander powder – ½ tbsp
Chilli Flakes - ½ tbsp

Fried Onions – ½ cup

Cheese – ¼ th cup, grated

Green Chilli – 1 tbsp, finely chopped

Coriander Leaves – 2 tbsp, finely chopped

Egg – 1

Salt – as per taste

Olive oil – for greasing
Metal or Bamboo Skewer – 2 to 3

Preparation:

In a bowl add all the ingredients, expect egg, salt and oil. Mix all the ingredients.

Put the mixture in a mincer and mince for once.

Take out the half minced chicken mixture and put them in a bowl, add salt, half of egg (full egg can be added if you increase the chicken quantity). Mix well altogether. The reason of adding egg is mainly because of making the chicken mince juicy.

Again put the mixture into the mincer and mince once more to make a smooth fine paste. Remember, other than chicken, for lamb or beef, you need to mince at least 3 times to get the fine paste.

Take the skewers, grease it with olive oil, with spread equal amount of chicken mince mixture on the skewers, press them lightly from top and bottom to make a nice shape of kebabs.

Put them into the micro oven in grill mode at maximum temperature for 15 minutes.

Remove them from the oven and turn it to other side and again put them in the oven for few minutes or you can use outdoor barbeque grill till it is properly done.

For those, who do not have skewers or seekh in their home, we have the solution for this to make the same juicy tasty kebabs.

Take a wooden or metal spoon, apply little bit of oil on it and spread chicken mince nicely on the narrow rod like area, press from top and bottom to make a good shape.

Pull them out form the spoon carefully and place them slowly into the hot oil for deep frying.

Remember, as this kebabs cook really fast, so you need not to fry for longer time.

Now, sprinkle some kebab masala over the kebabs and add lime juice.

Serve this juicy, yummy Chicken Sheek kebabs with red chilli garlic sauce.

Tips: 

To make Chilli Flakes, you need to take 10 to 12 dry red chilli. Remove the stems and the seeds and add them into a blender. Blend them well. Your Chilli Flakes is ready. You can preserve it in a air-tight jar.  

If you are using the Bamboo Skewers, you need to soak the skewers in water at least for half an hour.

If your Chicken mince gets little bit soft and holding your seekhs or skewers, then add some bread crumbs (not too much), mix them nicely. The bread crumbs will immediately absorb the extra moisture. But usually bread crumbs is not used to prepare sheek kebabs. It is only used if you go wrong with the proportion of ingredients or mixture.