Wednesday 25 November 2015

Chicken Seekh Kebabs.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Can someone make me these kebabs please?
Seriously, make them, send them to me and I'll gift you the softest cake (with vanilla custard!) in return.
Imagine we could actually do that? Swap food! Actually guys, there is something you can do for me. Send me your best, authentic recipes. Especially if they're Gujarati or Bengali (or any cuisine really!) I want to have a go at them. Contact me here!!
Writing this post has made me want these juicy chicken seekh kebabs so bad. They are so juicy thanks to a secret (and my favourite) ingredient.

Butter! That's right. These kebabs have butter in them. Not too much but just enough to make them the softest, tender morsels that they are.
Grill them like we did or fry them shaped into patties. Put the patties into burger buns and have yourself one epic chicken burger. Or kebab sandwich, as we call them. Whatever you do, I suggest you double the recipe. These beauties won't last long at all.

Kebabs, previously: Lamb Seekh Kebabs // Chicken Kebabs // Chapli Kebabs // Caramelized Onion Burgers // Moroccan Lamb Burger Wraps 

A Simple List of Ingredients:
For the Chicken Seekh Kebabs:
1. Chicken Mince
2. Onion
3. Fresh Coriander
4. Garam Masala
5. Crushed Red Chilli Flakes
6. Salt
7. Ginger Paste
8. Garlic Paste
9. Unsalted Butter

To Serve:
3. Salad

Bismillah, let's begin!

This recipe could not be easier - all you do is mix everything together in one bowl, beginning with 1 pound Chicken Mince. Feel free to substitute any other mince you like. Also, for juicier kebabs, use a chicken mince made from chicken thighs. You can do this at home by blitzing them in a food processor.

Then, take 1 large Onion.

Give it a peel.

Finely dice it.

And, add to the mince.

Next, take a small bunch of Fresh Coriander.

Finely slice it.

Add it to the bowl.

Next, the spices. Only red chilli and garam masala are used in these kebabs - this helps to keep them tasting quite fresh and also makes these two spices take centre stage.

So, add in 1 teaspoon Garam Masala.

Followed by 1/2 teaspoon Crushed Red Chilli Flakes. Add more if you want the kebabs spicier.

Finally, 1 teaspoon Salt or to taste.

Next, a little more flavour with ginger and garlic.

Put in:
1/2 teaspoon Garlic Paste
1 teaspoon Ginger Paste

And, last but not least, the ingredient that make these kebabs --> unsalted butter!

Add 2 tablespoons Unsalted Butter to the bowl.

To mix these kebabs, we highly recommend doing it by hand. This will ensure that all the ingredients really bind well together.

Mix well until everything is very well combined. Then, cover and pop the mixture into the fridge for at least 1 hour. You can even leave them overnight - the chilling helps the kebabs firm up and keep their shape when grilling.

To cook the kebabs, we used the grill in our oven. You could also easily shape the mixture into patties and fry in a frying pan.
We used metal skewers and an oven tray lined with foil and greased well.

The easiest way to shape the mixture around the skewers themselves on the tray.

Like so! Figure out what works best for you but this is the method we prefer. We used large skewers and so made 5 but you can make as many as you like!

Place the tray under a pre-heated hot grill for 10 minutes

Meanwhile, melt a little Butter.

Brush the kebabs with melted butter and grill for 5 minutes.

Then, carefully turn them.

Brush the other side with melted butter and grill for a further 10 minutes until golden and completely cooked.

Like so!

We cooked ours for a total 25 minutes and they were amazing! So juicy!

You can serve the kebabs however you like. We ate them with salad, naan (epic homemade version here!) and green yoghurt chutney.

For the salad, I used cucumber, tomatoes, cherry tomatoes, peppers and pickled jalapenos.

I hope you guys enjoy these kebabs as much we did - I'm craving them as I type right now. Think I need to cook them again too!

Full Written Recipe:

Chicken Seekh Kebabs.

Prep Time: About 10 minutes to mix + 1 hour to chill.
Cook Time: About 25 minutes.
Serves: Makes 5 large kebabs.


For the Chicken Seekh Kebabs
1 pound Chicken Mince
1 large Onion, peeled and diced finely
Small bunch Fresh Coriander, finely chopped
1 teaspoon Garam Masala
½ teaspoon Crushed Red Chilli Flakes
1 teaspoon Salt
½ teaspoon Garlic Paste
1 teaspoon Ginger Paste
2 tablespoons Unsalted Butter
Melted Butter, for brushing

To Serve
Naan Bread


To mix the kebabs, place the chicken mince, onion, fresh coriander, garam masala, red chilli, salt, ginger paste, garlic paste and butter into a mixing bowl. Mix well and then place into the fridge to chill for 1 hour.

To cook the kebabs, pre-heat the grill. Shape the kebab mixture onto skewers and grill for 10 minutes. Then, brush with the melted butter and grill for 5 minutes. Turn, brush with more melted butter and grill for a further 10 minutes until completely cooked and golden.

Alternatively, you can shape the chilled mixture into patties and fry in a frying pan like burgers.

To serve, eat with fresh naan, salad and your favourite sauces and chutney. Enjoy!

This Time One Year Ago:
No-Machine Mango Swirl Ice Cream - omg, I was thinking about this recipe today. the easiest, most impressive ice cream ever. it'll help bring a little tropical flavour into these winter months - plus we cheat and use mango puree! win win!

This Time Two Years Ago:
Creamy Veggie Pasta Bake -  a hot, creamy vegetarian baked pasta. make an extra batch to freeze for those nights when you can't be bothered to cook!

This Time Three Years Ago:
Hajj 2012 - may Allah accept - ameen.

Keep me in your duas please, and enjoy your seekh kebabs,


Spice Enthusiast
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