Seekh Kebabs tell us a story evolved in Medieval India during the Mughal Empire. The cuisine portrays a mix of culinary styles from North India and Central Asia which originiated during the rule of the Turco-Mongol Mughal empires. They brought mouth water dishes which throughout time made it from the Nawabs to the common people. One of those dishes was the Seekh Kebab and if prepared the right way, could conquer peoples heart.
The original Kebabs recipe uses Lamb or Beef as their protein, in our case we will be using Chicken or Chicken/Turkey mix. Its lean meat, tasty and works perfect for those cutting calories or simply looking for a delicious meal.
Another difference with these kebabs would be its preparation. Traditionally prepared over Sigri (coal burner) and over time inside tandoors. We having access to none will be pan frying the kebabs slightly and then putting them into the oven to keep them juicy and soft.
For me, Kebabs have their own memories, I recall the school days when my mother used to make these for either a bake sale or because I was about to spend some time with my friends away – 30 reddish kebabs in a Tupperware, one of the first things to dissapear, those memories.. which apparently some of my friends still recall!
- 1kg x Chicken Mince
- 2 x Slices of White Bread
- 1 x Egg
- 1Tbsp x Ginger & Garlic Paste
- 1Tbsp x Jeera Powder
- 1Tbsp x Coriander Powder (Dhaniya)
- 1Tbsp x Garam Masala Powder
- A few coriander leaves
- 1Tbsp x Chaat Masala (Can substitute with Aamchur Powder)
- 1Tbsp x Tandoori Masala (optional)
- 1x Small onion – finely chopped
- Salt according to taste
- 1Tbsp x Oil – Keeping Kebabs Moist in Oven.
Soak the 2 slices of bread in water and squeeze the water out, mix this with all the rest of the ingredients into the chicken mince – make sure everything is mixed well.