Afghan Seekh Kabab (Chicken Kebab)

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These mildly spiced, moist, and deliciously simple Seekh Kababs are perfect for dinner or tea parties

The Recipe Intro↓ has more information, related links, STEP BY STEP Imagery as well as Recipe Video. If you’d like to check it out.

♦Prep time:15 mins ♦Cook time: 10 mins ♦Yield: 11-12 kababs)

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Rinse the minced chicken and leave it to drain completely. All water should be gone.
2. Peel the onion and boil till soft. Drain. Once cooled off, chop the boiled onion coarsely or chop using your processor.
3. Rinse the poppy seeds and drain. Heat the wet poppy seeds in a dry pan till toasted. The seeds will start to pop in the pan.
4. Add the toasted poppy seeds and cumin to a  small grinder and process to a powder. Remove.
5. To the same grinder, add the ginger and garlic and grind to a paste. Remove.
6. Separately, add the drained mince to a food processor and process it further till smoother in texture. This is optional. It gives a different texture. In the video, I have omitted this step.
7. Add the fresh coriander, chopped cooked onion, ground powder,  and ginger garlic paste to the processor and process, just till the coriander is minced and incorporated (note that the chopped onion should still retain some texture, so it may be added last).
8. Use a spatula to scrape all the contents of the processor into a bowl.
9.  Add the bread crumbs, melted butter and minced green chillies.
10. Add the crisp shallots to the same grinder used to powder the spices and grind the ginger garlic paste.Grind to a course powder.
11. Add the fried, powdered shallots to the bowl ingredients along with the egg, fine cardamom powder and garam masala powder.
12. Add salt to taste. Mix with hands thoroughly till the egg, butter, and all other ingredients are smoothly incorporated throughout the mixture. Do not overwork it though.
13. Use your metal skewer (Seekh) now. Lightly wet your palms in a small bowl of water.
14. Mold medium lime-sized balls and press onto the skewers from on side.
15. Press with moist fingers to create a smooth kebab along the skewer.
16. Gently and smoothly slide off the kebab from the skewers. Do not press to close the openings on either side. Leave them as they are.
17. Place a small piece of charcoal on the burner flame till piping hot and red.
18. Place a small dish with some butter on the same tray as the shaped kebabs.
19. When the charcoal is ‘glowing’, place it in the buttered dish.
20. Quickly cover the tray with a bowl or domed lid. Allow smoking for 10 minutes. Do not allow any smoke to escape. Use a weight if needed. (EDIT: I now always do the smoking method after the kebabs are cooked).
21. Heat a grill pan. Pour a thin layer of oil over the surface.
22. Place the kebabs, evenly spaced and leave undisturbed, till the bottom is golden. Then roll and grill all sides evenly. Grill on medium heat to maintain a sizzle but not overly hot.
23. Chicken mince cooks quickly. Do not over-cook! You can check doneness by peeking into the opening created by the skewer. Check if the inside is cooked. (2 minutes per side should do)
24. Use a wooden spatula to lift the kebabs to a serving plate ( avoid tongs).
25. While the kababs are being grilled, prepare a simple white sauce.

Simple White Sauce:

1. Heat 1 Tbsp butter till just melted in a small pan.
2. Add 1 Tbsp plain flour and mix to heat through.
3. Add 1 cup milk, a little at a time while using a whisk to smoothen the sauce.
4. When bubbling, add 1 Tbsp grated cheese and allow to melt through.
5. Add salt to taste and remove from heat.
6. Add 1 tsp dried mint flakes for minty white sauce (optional).

Afghan Seekh Kabab (Chicken Kebab)

Notes:

•  If you have store brought crisp shallots, use them  OR slice shallots finely and deep fry in a small pan till golden and crisp. Leave on paper to drain.
• If you do not have metal Seekh (skewers) you can use chopsticks. Bamboo skewers are too thin and are not recommended.
• Note that the ‘smoking’ procedure can also be done after the kabobs have been grilled, instead of while they are still raw.
• Instead of white sauce, you could also make a green chutney if desired.
• Do not use more flour in the sauce or a dry film will develop over the sauce. If this has occurred add more milk and heat in the microwave.
• Do not use more butter than suggested or the kebabs will be harder to shape.

Key Ingredients: Chicken, Onion, Garlic, Ginger, Shallots, Green Chilli, Coriander, Spices, Coconut, Bread Crumbs, Egg, Oil, Salt.

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