Chicken seekh kebabs are an entrée prepared in the oven. This dish is also popular in Middle Eastern countries and was brought to India by the Mughal rulers who came from Persia and Afghanistan.
- 500 g chicken mince
- 2 medium-sized onions, finely chopped
- 2.5 cm piece ginger, minced
- 1–2 green chillies, finely chopped
- ½ bunch coriander, chopped, plus extra
- 1 tsp chaat masala, plus extra (optional, available at any Indian grocery store)
- ½ tsp red chilli powder
- ½ tbsp garam masala
- 1 tsp cumin podwer
- salt, to taste
- ½ tsp pepper powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, combine the mince, onion, ginger, chilli, coriander, chaat masala, chilli powder, garam masala, cumin, and salt and pepper.
Using wet hands, shape the mixture into small kebabs.
Preheat oven to 250°C. Arrange the kebabs on a baking tray lined with baking paper. Cook in oven for 8 to 10 minutes.
Sprinkle the cooked kebabs with extra coriander and chaat masala.