Local Heart, Global Soul

June 24, 2013

Step-by-Step Indian Cooking Lesson: Easy Chicken Kebabs

Filed under: FOOD,INDIA,Indian Cusine,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
Tags: , , ,
(photograph © Kiwidutch)

(photograph © Kiwidutch)

Chicken Kebab

500 grams Chicken mince
2 Tablespoons grated garlic
2 Tablespoons grated ginger
3-4 finely chopped shallots (or one medium onion)
1 Tablespoon lemon juice
2-3 Tablespoons plain yogurt
1 egg yoke
3-4 Tablespoons finely chopped coriander leaves
Salt to taste
2-3 finely chopped chilies (optional)
3-4 Tablespoons Laziza’s seekh kabab powder (optional, it gives a more spicy taste).

I’m almost at the end of my Indian Cooking Lesson Series and I understand that people around the world may have difficulty in finding (or not) many of the specialist ingredients in the recipes that I’ve posted in recent weeks.

Therefore in just a few days time I will be running a competition where you  are  invited to make a comment on getting to know these genuine Indian recipes… or review them if you have tried them out!

One lucky winner will then receive a parcel of the more specialist items so that they can make and enjoy these recipes at home as well.  It could be YOU so  …..Watch this space!

Method:

To your chicken mince…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

…Add the finely chopped onion (or shallots)…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then the grated ginger…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

And the garlic… and mix well into the minced chicken.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then add the lemon juice…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

…and the chopped chilies (if using)… and mix well again.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Separate the egg,  (you will only be using the yoke for this recipe)… add the yoke to the chicken mixture.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then add the freshly chopped coriander…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

And the yogurt…  and mix again.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

This is what Laziza Seekh Kebab powder looks like,  it gives extra flavour to the mix…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the Laziza Seekh Kebab powder to the minced chicken mixture…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Cover the bowl and put into the fridge for at least one hour so that the flavours meld…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Moisten your palms with a little water and roll the meat mixture into 20-25 evenly sized balls that you flatten slightly…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Place the kebabs under a moderately hot grill for 8-10 minutes… or until they are cooked and golden brown, turning them over once or twice as necessary…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Turned over and back into the oven..

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

All cooked… just have to plate them up nicely.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

The finished kebabs… Serve hot!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Teacher’s Serving Tips: These tasty kebabs can be served with drinks or as a starter with rice and lentils (dal). Serve with chopped onions/ spring onions and lemon wedges. These can be frozen but reheat using an oven. The kebabs can also be barbecued or fried in a shallow pan.

Kiwi’s Notes: These are amazing… I’d personally choose a spicy sauce, the raita or coriander chutney recipes from this set of lessons to go with them and my biggest tip? Make a double batch because these are going to disappear fast!

12 Comments »

  1. Your recommendation to make a double batch has already been taken to heart – we know from looking at them and the ingredients list that they will be seriously delicious!

    Comment by Animalcouriers — June 24, 2013 @ 2:22 pm | Reply

    • Animalcouriers,
      As with many of the other recipes in the Indian cooking lesson series, this can be made as spicy (or not) as you like. Experiment to find out what suits you and enjoy!
      I also love that that can be made in advance and heated up in the oven… leaving you free to spend time with your guests or get hands on with anything that can’t be made in advance. I’ll be making these soon (without the chili, for kids) and later a spiced up version for the adults. Win win!

      Comment by kiwidutch — June 24, 2013 @ 7:06 pm | Reply

      • We shall certainly be experimenting but hotter more likely. Thanks for the tip about having them ready in advance.

        Comment by Animalcouriers — June 25, 2013 @ 11:14 am | Reply

        • Animalcouriers,
          Hot is good! I’m not as good as handling heat as Himself is (I only started eating spicy food when I came to the Netherlands) but I’m getting there slowly and sometimes I even surprise myself!
          I can’t imagine *not* adding some chilies to some of the dishes we make now (not stuff we eat with the kids though) and I’m really enjoying eating them. (except for a few occasions when I took on a few dishes that were a bit too much for me and I was the one at the table with the bright red face and tears streaming down my face) … entertainment for Himself and a few of our friends came cheap and at my expense that evening LOL 🙂

          Comment by kiwidutch — June 26, 2013 @ 7:47 pm | Reply

          • There’s not much worse than taking on too much chili! Best to add some sriracha at the table 😉

            Comment by Animalcouriers — July 5, 2013 @ 2:27 pm | Reply

  2. Animalcouriers,
    In the early days of my chili experiences and never having ever tried chili before, I struggled to cope with a tiny amount of chili. I am still nowhere near a match for Himself, but over the years my progress has been at least noticeable. On occasion I’ve decided to kick things up a notch and found i’ve bitten off more than I could chew… you learn how far you still have to go when the tears are streaming down your face LOL.
    I’ve also made the mistake of using up some old(er) dried chili flakes, I tipped in a heap into a spicy sauce and congratulated myself on how much I thought I could handle. Then I got my comeuppance when I opened a new packet and the same amount .burned my mouth off… the old stuff apparently had lost some of it’s punch and I had been deluding myself. (ditto when I used fresh Jalapenos and then used some fresh scotch bonnets…all chilies are NOT equal) and the learning curve is fiery LOL.

    Comment by kiwidutch — July 5, 2013 @ 5:58 pm | Reply

  3. do we need to wash the mince?

    Comment by Piya — January 28, 2015 @ 2:39 am | Reply

    • Piya,
      In the Netherlands and New Zealand we don’t have to. I have no idea about other countries.
      I’s assume that if you usually wash your mince in your country I would continue to do so, if you don’t then I don’t think you need to start now.

      Maybe to be certain you could ask in your local supermarket or butchers? A local meat specialist should know 🙂

      Comment by kiwidutch — January 28, 2015 @ 6:35 pm | Reply

  4. hey..
    shall i use boiled chickn mince or raw??
    can boiled b used??

    Comment by tasneem — February 1, 2015 @ 7:16 am | Reply

    • I’d use raw, per the recipe as stated because otherwise the balls will not hold together well and the mixture will be too dry. Also because these go into the oven to cook and if the chicken was already boiled these would be way, way too dry.

      Comment by kiwidutch — February 1, 2015 @ 6:14 pm | Reply

      • thanku 4 d advice..:-)
        i had boiled mince, so i added potatoes to ur recipe to bind d kebabs and ur recipe tasted amazing….
        evry1 ws appreciating it …:-P

        Comment by tasneem — February 2, 2015 @ 5:05 am | Reply

  5. Reblogged this on Truth Troubles: Why people hate the truths' of the real world.

    Comment by oldpoet56 — April 18, 2016 @ 8:07 pm | Reply


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