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Chicken Sheesh Kebab
By : Method
- Grind all the dry masalas together. Keep aside.
- Combine all ingredients for the marinate, the ground dry masalas and the minced chicken.
- Mix well, marinate for aleast one hour.
- Heat water in a large pan.
- Mould the sheesh kebabs on wooden sticks.
- Slowly remove the kebabs from the sticks by gently sliding them out and into the pan of boiling water.
- Do this will all the kebabs.
- Boil until the water dries out.
- Do not stir the kebabs.
- Just before serving, heat oil in a frying pan and shallow fry the kebabs till browned.
- Sprinkle lime juice over the sheesh kebabs.
- Garnish with onion rings and serve with mint yoghurt chutney.
Ingredients:
1 kg - fresh chicken, finely minced
onion rings, for garnishing
1 kg - fresh chicken, finely minced
onion rings, for garnishing
For Marinade:
2 - eggs
2 tbsp - garlic paste
2 tbsp - ginger paste
2 - medium potatoes, boiled
2 - onions,ground to paste
2 tbsp - paste of fresh mint leaves
2 - lime (juice)
salt to taste
For Dry Masala:
1 tbsp - coriander seeds
1 tbsp - whole jeera (cumin)
5 to 6 - whole red chillies
RECIPES BY REHANA KHAMBATY
