In this specific sort of Seekh Kebab /kabab, meat is ground with flavors and aromatics and afterward folded over a stick looking like a log.

Customarily these kebabs are flame-broiled over a coal fire, which gives a superb smoky flavor. Sheep is the most famous decision for this Seekh kebab, however, these can be handily made with different meats like chicken, and lamb also.

This Chicken Seekh Kebab is tasty, wet, and delicious, with the correct equilibrium of spices and flavors. It makes for a delightful, overwhelming canapé or is even incredible as a side to a feast.

Planning Time: 1 hour        Cook Time: 23 min       Total Time: 1 hour 33 min

INGREDIENTS

Estimating cup utilized, 1 cup = 250 ml, 1 tsp = 5 ml

• 500 grams ground chicken
• 1/2 cup finely chopped onion
• 1 and 1/2 inch piece of ginger
• 5-6 cloves of garlic
• 3 green chilies (according to your taste)
• 1/4 cup finely cleaved cilantro leaves
• 1 tbsp finely cleaved mint leaves
• 2-3 tbsp cooked gram flour
• 1/4 cup breadcrumbs, add more whenever needed for authoritative

Dry flavors

• 1/2 tsp red stew powder
• 1/2 tsp garam masala
• 1 tsp amchur powder or 1 tbsp lemon juice
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp kasoori methi (dried fenugreek leaves)
• 1/2 tsp dark pepper powder
• 1/4 tsp cloves powder
• 1/2 tsp cardamom powder
• 1 tsp salt or to taste

Different Ingredients:

• Chaat masala, as needed to sprinkle on the cooked kebabs
• Oil/margarine, as needed for treating

Quick-Step to Follow

1. In a blender/processor, add ginger, garlic, and Chilies, pound to a coarse glue without adding any water.
2. In a blending bowl, add ground chicken.
3. Wipe off with a permeable kitchen napkin to eliminate any abundance of dampness.
4. To the ground chicken, add the newly squashed ginger-garlic-green Chilies glue, dry flavors alongside simmered gram flour.
5. Likewise, add finely hacked onions, breadcrumbs, cilantro, and mint leaves.
6. Blend well to consolidate the flavors in with the minced chicken, cover the bowl with a stick wrap and refrigerate for in any event 60 minutes.
7. Preheat the broiler to 400 degrees F.
8. Oil your palms with little oil. Take a modest bunch of the kabab blend and spot it on a stick.
9. Press the kabab combination around the stick to shape it as a long log. (On the off chance that the combination is self-destructing, you can utilize a few breadcrumbs for authoritative).
10. Move to a preparing plate fixed with aluminum foil. Spot the kababs on a lubed barbecuing rack.
11. Or on the other hand, you can put it straightforwardly over the aluminum foil.
12. Set up the leftover kababs in a similar way, until all the combination is spent.
13. Brush the kababs with oil or oil shower.
14. Flame broil the kababs in a preheated stove for around 20 minutes or until cooked through, turning once in the middle, treating with oil as required.
15. I seared it for an additional 2 minutes whenever they were finished.
16. Or on the other hand cook the seekh kababs on a Tawa/flame broil/iron skillet, handing them over multiple times, until they are cooked through.
17. Treat with oil in the middle.
18. Serve hot with cilantro-mint chutney, onion rings, lime juice, and a scramble of chaat masala.

Notes

In the case of utilizing wooden sticks, make sure to absorb the sticks water for 60 minutes, or probably they will consume while flame broiling.