|Published||Sep 21, 2007||Cooking Time||1 hour|
|Recipe Type||Non Veg-Main||Preparation Time||30 min|
|Ingredient||Chicken||Standing Time||1 hour|
Recipe of chicken seekh kabab
|Fresh Coriander Leaves||1||Bunch|
|Cumin Powder (Pisa Zeera)||1/2||Teaspoons|
|Red Chilli Powder||1/2||Teaspoons|
|Cooking Oil||To Fry|
Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.
Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.
Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.
Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer and put into frying pan. Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain oil.