Mar 7, 2012

Seekh Kebab (Tawa method)

Seekh Kebab (Tawa method)

A very tasty dish, goes well with Green chutney / Salads / Naan / Pulao ..

Makes: 7 – 8

250 g chicken mince

6 cloves garlic, chopped

1 – inch piece ginger, chopped

1 teaspoon pepper powder

¼ teaspoon amchur powder

¾ teaspoon garam masala powder (or ¼ level teaspoon clove powder, ¼ level teaspoon cinnamon powder and ¼ level teaspoon nutmeg powder)

½ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon thick fresh cream

1 tablespoon chopped coriander leaves

1 tablespoon chopped mint leaves

1 tablespoon very finely chopped onion

1 green chilli, remove seeds and chopped

½ teaspoon salt

8 bamboo sticks, soak in water for half an hour (7 - inches long)

2 teaspoon oil (to make kebab)

Extra 2 tablespoon oil (for frying)

Green chutney and fresh salad for serving


Wash and clean chicken mince. Squeeze out water thoroughly and make a paste in a mixer / blender with chopped garlic, ginger, amchur powder, garam masala powder (or clove, cinnamon and nutmeg powder) and fresh cream ( Do not add water / curd / extra fresh cream / extra ginger - garlic paste ... when making this paste). Transfer this soft mixture (like a soft ball) into another wide bowl and mix with salt, chopped mint- coriander leaves, chopped onion and green chilli. Mix gently with a thick tablespoon until all the ingredients well combined.

Apply little oil on both the palm and make kebab of 5 – inches long. Insert skewer.

In a wide non stick pan, heat 1 tablespoon oil. Reduce the heat to medium and arrange kebabs carefully (or 4 kebabs at a time – depends upon the size of the pan) and gently fry until done / golden color on both the sides. Sprinkle remaining oil when turning other side. Approximate frying time for each side is 12 – 15 minutes. Remove from the skewer when it is hot. Serve hot with green chutney / fresh salad or with Naan / pulao ..

Green Chutney ( for Dhokla, Samosa, Pakoda, Chutney Sandwich, Chaat & Khandvi .... )

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger

Extra 2 - 3 tablespoons water


Make a thick paste of above ingredients in a mixer with very little water. Thick chutney goes well for chutney sandwich. For samosas, dhokla, khandvi and other snacks you can adjust the consistency with 2 - 3 tablespoon water.


Vimitha Durai said...

Always wanted to try this. Looks so perfectly cooked

Rambler said...

Great idea, Niya. One constraint might me the size of the pan. If the pan is not wider than the skewers, the kabab is not going to touch the pan surface. It is better to chop off the extra bamboo skewer length to adjust to the pan size!