Friday, July 13, 2012

Chicken Seekh Kababs with Western Touch

One more pre Ramadan recipe is in my freezer... I made these with some different spices, they didn't have red chili powder or all spice powder... yum yum English spices.... check out the details...

ground chicken 1 lbs (ask your butcher to process in machine for two times)
finely chopped onion 4 tbsp
green chilies finely chopped 1 tbsp
coriander finely chopped 2 tbsp
minced garlic 1 tsp
ginger paste 1 tsp
salt 1 tsp
black pepper powder 1 tsp
mustard powder 1 tsp
lemon juice 4 tbsp
oil 1 tsp for baking
oil for pan frying

in a mixing bowl, mix grounded chicken with onion, green coriander, green chilies, salt, black pepper, mustard powder, garlic, ginger, and lemon juice... mix well 

meanwhile, pre heat oven on 350f/180c..cover the baking tray with aluminium foil, and grease it properly

now, given chicken mixture sausages like shape.. and place it on prepared tray

now bake them for 15 - 18 minutes... until they will get firm shape

now, if you want to freeze them for future use... place them in single layer in freezer...

as soon as they get firm, put it in the freezer bag and label it 

and if your using it rite now.... heat 1 - 2 tbsp of oil, add kabab and fry on high flame.. till they get good golden color all over

serve them with ketchup and BBQ sauce

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