CHICKEN SEEKH KEBABS

(Serves 4)

500g    finely chopped chicken (use breast fillets and deboned thighs – chop in a food processor)

1          onion chopped finely

4          garlic cloves, crushed

15 ml   grated ginger

2          green chillies, chopped

5 ml     garam masala

5 ml     salt

            chopped coriander

            zest of 1 lemon and 15 ml lemon juice

METHOD:

  • Mix together all the ingredients and chill
  • Make 50 g balls and place the meat on a skewer (soaked in cold water for 30 minutes) – shape the seekh kebab around the skewer
  • Heat a little sunflower oil in a frying pan on medium heat and cook on both sides until golden brown
  • Serve with the mint and coriander chutney and lemon wedges

MINT AND CORIANDER CHUTNEY

125 ml yoghurt

30 ml   lemon juice

125 ml picked coriander

125 ml picked mint leaves

1          jalapeno, chopped

10 ml   grated fresh ginger

1          garlic clove, crushed

            salt to taste

30 ml   oil

5 ml     sugar

Combine all the ingredients in a blender and blend until smooth

 

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