Seekh kabab

 Seekh kabab is one of the most popular varieties of kabab. Traditionally it is cooked in a charcoal oven which gives a wonderful texture and flavour to the kababs. But it can also be made easily at home with minimal effort and yet without any compromise on taste. I have given below the recipe of making seekh kabab by frying in oil.

Ingredients

300 gms Boneless chicken (washed and pat dried with a towel such that that no water remains)

2 inch piece of ginger

5 cloves of garlic

1 Big onion chopped

1 small cube of cheese grated

1 ½ tsp red chilli powder

1 tsp garam masala powder

1 ½ tsp coriander powder

½ tsp salt

1 tbsp Egg white (approximately)

½ cup Coriander leaves

½ cup mint leaves

Oil for frying

Optional

1 tsp Chaat masala

½ a lemon

Method

First heat a pan and sauté the chopped onions. Do not add oil. When they turn golden brown, remove in a plate and allow them to cool. Meanwhile take the cleaned and washed chicken pieces and pat dry with a towel so that no water remains and the pieces are dry. Then take a bowl, add all the ingredients except egg white and mix well. Then grind it into a paste using mincer or mixer grinder. Now add the egg white little by little and mix well. (The egg white acts as a binding agent but too much will make the mixture soggy). Then heat oil in a pan, and line a skewer with oil. Take a small ball of the mixture, and place over the skewer, press to form a cylindrical shape. Slowly pull the kabab from the skewer keeping the shape intact and drop it in oil. Deep fry till golden brown in colour. (It takes only a minute to cook because of the fine hole it has inside.). Repeat the procedure with the remaining mixture. ( Optional : Sprinkle some lemon juice and pinches of chaat masala over the kabab). Serve hot.