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Mix Ingredients:
In a large bowl, combine chicken mince, grated onion (squeezed dry), ginger-garlic paste, green chilies, coriander, mint (if using), cumin powder, coriander powder, garam masala, red chili powder, chaat masala, lemon juice, roasted besan, and salt. Mix thoroughly until well combined.
Marinate:
Cover the mixture and refrigerate for at least 30 minutes. This helps the flavors to meld and firms up the mixture for shaping.
Shape the Kebabs:
Grease your palms with oil. Take portions of the mixture and shape them onto skewers as long, cylindrical kebabs. If you don’t have skewers, shape into small logs or patties.
Cook Options:
Grill: Preheat the grill. Cook kebabs until golden with nice char marks, brushing with oil occasionally.
Pan-Fry: Heat a non-stick or cast-iron pan with a little oil. Cook kebabs on medium heat, turning to brown all sides evenly.
Oven: Bake in a preheated oven at 200°C (400°F) for 15–20 minutes, then broil for 2–3 minutes to get a nice color.
Serve Hot:
Serve the seekh kebabs garnished with fresh onion rings, lemon wedges, and green chutney for an authentic touch.
Serving and Storage Tips:
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