Chicken Seekh Kebabs

Chicken Seekh Kebabs

Usually, I make my seekh kebabs out of chicken, mainly for the health reasons.  Authentic beef seekh kebabs have a great deal of fat and we dont eat beef.  Extra fat is added into the meat grinder, just so they stay moist.  I use ground chicken, but if you have a meat grinder, by all means by whole pieces of boneless white and dark meat chicken (or beef) and grind the spices and vegetables/herbs all together in the grinder, sort of like making a sausage.  These kebabs are amazing with naan, green chutney, and salad.

Makes 7-8 Kebabs
Ingredients
1 pound ground chicken (white and dark meat), or ground beef
1/4 yellow split peas (roasted on a dry pan until they start to become slightly browned and slightly cooled, then ground in a spice grinder)
1/2 a red onion, chopped
1/2 a cup packed cilantro, chopped
10 mint leaves, chopped
2 green chilies, chipped finely (use less or omit seeds for less spicy)
2 cloves of garlic, chopped finely
2 inch piece of ginger, grated finely
1 tablespoon garam masala (freshly ground, if possible)
2 teaspoons cumin powder
2 teaspoons coriander powder
1/2 a teaspoon red chili powder, or to taste
1 teaspoon salt, or to taste
some canola oil or butter for basting the kebabs
Method

Chicken Seekh Kebabs

Combine all the ingredients, except the oil in a food processor (or by hand) and pulse until well combined, about a minute or two.  When combined, form the meat into approximately 6 inch sausages, not too thick though.  If you have thick metal skewers use those and form the meat onto the skewers.  The skewer method will only work on an outdoor grill.
If you are able to let the kebabs marinate with the spices for at least an hour before cooking.
Cook the kebabs on a grill pan on medium heat (or outdoor grill) for about 6 minutes per side, or until completely cooked through.  While cooking, keep basting the kebabs with butter or oil, so that they develop a sheen or glisten.
*If your meat is very lean add some oil or melted butter so that the meat does not dry up when cooking.
*Wet your hands with water while shaping the kebabs, this way the meat won’t stick to your hands.