


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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