Preparation Time: 15 min. Cooking Time: 25-30 min. Serves 4 Ingredients: 750 grams Chicken Mince
1 Egg Beaten
2 Onions Mince (preferably Indian Onions)
2½ tbsp Ginger Garlic Paste
1 tbsp Green Chilli Paste
2 tbsp Coriander Finely Chopped
½ tbsp Mint Finely Chopped
Juice of 1 Lime
2 tbsp Butter Melted
2½ tbsp Gram Flour
1½ tbsp Bread Crumbs
1½ tsp Garam Masala
1 tbsp Tandoori Masala Powder
¾ tsp Turmeric powder
1 tsp Kashmiri Chilli Powder
2 tsp Coriander-Cumin Powder (Dhana Jiru)
1½ tsp Salt Method:
Place the chicken mince in a large bowl, add all the ingredients and it mix with your hands until everything has combined.
Cover with cling film and let it marinate in the fridge for at least 3-4 hours or preferably overnight.
With a kebab skewer or soaked bamboo skewers, scoop out some of the mixture and pierce it through the skewer. Working quickly but gently spread the meat on the skewer with your hands using a bit of water.
If you are cooking on an open flame, then cook the kebabs on the barbecue for 6-8 minutes, turning regularly to ensure the meat has cooked evenly throughout; alternatively cook them under a grill for 10-15 minutes till cooked.
Once cooked, slide off the kebabs onto a plate.
NB: Eat with salad and mint chutney and/or red chutney.
You can mix the kebabs, salad and chutney into a wrap or pita bread and enjoy.
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