surf india

Chicken Reshmi Kabab

chicken reshmi kabab

Ingredients

  • - (Oven temp: 375 F- 205 C)

Grind Together

  • - 2 cups: Chicken keema
  • - 1/2 tsp: Garlic paste
  • - 1/2 tsp: Ginger paste
  • - 1 tbsp: Vinegar
  • - 2 tbsp: Chopped fenugreek leaves or 2 tsp: dried
  • - 1 1/2 tsp: Salt
  • - 1/4 tsp: Powdered black pepper
  • - 1/4 tsp: Garam masala
  • - 2 tbsp Chopped coriander leaves
  • - 1 tsp: Finely chopped green chillies
  • - Some oil for brushing

Method

  • - Cover and refrigerate the meat mixture to marinate for at least 2 hours.
  • - About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
  • - If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
  • - Brush them with oil and cook another 2 minutes.
  • - Garnish with chaat masala, onions and the lemon and serve with a green chutney.