Skewers of ground chicken marinated with fried onions and dried fenugreek leaves.
If you find these kababs hard to mold onto a skewer, shape them into hamburger like patties instead. Serve with naan or in a bun. You can also substitute ground beef, lamb or pork for the chicken. A fresh herb green chutney on the side goes well as a dipping sauce.
1 inch piece ginger, chopped
2 cloves garlic, chopped
1 medium sized onion, chopped
2 tbsp vegetable oil
1 tsp cumin seeds
2 slices bread, cut up
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt to taste
1/2 tsp cayenne pepper
1/4 cup dried fenugreek leaves (Kasoori Methi)
1/4 cup fresh coriander
1 lb lean ground chicken
Warm oil over medium heat and add cumin seeds. After a second add onions, ginger and garlic. Sauté 5 minutes, until the edges are lightly browned. Transfer to the jar of a food processor and mince. Scrape down the sides of the bowl and add egg, bread, all the spices and fresh coriander. Process until smooth, then add chicken. Blend for a few minutes until everything is well mixed. Transfer to a bowl, cover and refrigerate for at least an hour or longer.
Heat Hōmdoor to 450-500 degrees F.
Divide chicken mixture into 12 equal portions. With dampened hands, take one portion of the chicken mixture. Mold it onto skewers in 4 inch long sausage shapes, pressing the meat gently with your fingers to shape it. Repeat similarly with remaining chicken mixture.
Grill covered, until lightly browned and cooked through, turning occasionally to ensure even cooking, about 8 minutes per side. Slide kababs off the skewers and serve with a dash of lemon juice if desired. Serves 4 – 6.
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Keywords: ground chicken tandoori kababs