“Delightful Pakistani Snack: Mouthwatering Chicken Seekh Kebabs”
"Discover this mouthwatering and authentic Pakistani chicken seekh kebab recipe that will take your taste buds on an unforgettable journey. Learn how to grill these delicious kebabs to perfection and serve them with a touch of flair for an irresistible culinary experience."
Allergens
None, if using gluten-free garam masala powder.
Ingredients
- 1 lb ground chicken
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 4 tbsp yogurt
- 3 tbsp garam masala powder
- 1 tbsp red chili powder
- 1 tbsp cumin seeds, coarsely ground
- 1 tsp salt, or to taste
- 1 tsp black pepper, freshly ground
- 2 tbsp lemon juice
- 4 tbsp vegetable oil
- Fresh cilantro leaves, for garnish
Instructions
- In a large mixing bowl, combine the ground chicken, ginger paste, garlic paste, yogurt, garam masala powder, red chili powder, coarsely ground cumin seeds, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Add the lemon juice to the mixture and stir gently to blend the flavors. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 4 hours for enhanced flavor.
- Preheat your grill or broiler to medium high heat.
- Shape the marinated chicken mixture into elongated, cylindrical kebabs.
- Brush the kebabs with vegetable oil and place them on skewers, leaving a little space between each kebab for even cooking.
- Grill or broil the kebabs until they are cooked through and golden brown on all sides, turning frequently to ensure even cooking. The internal temperature of the chicken should reach 165°F (74°C) for safety.
- Remove the skewers from the heat and let them rest for a few minutes before carefully removing the kebabs from the skewers.
- Arrange the kebabs on a serving platter, garnish with fresh cilantro leaves, and serve immediately.
Chef’s Insight
To enhance the aroma, add a pinch of ground cardamom or saffron to the marinade.
Notes
For an extra spicy kick, add more red chili powder to the marinade.