Chicken Chapli Kabobs

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If you are looking for a kebab with a kick, this is it . Chicken is marinated in a spicy blend of herbs, creating a flavorful chicken kebab.

I know some of you must be wondering why I am calling them kabobs as usually kabobs are chunks of meat on skewers . In India , Pakistan and Middle East, kebabs are not always prepared on a skewer and do not always consist of cubed meat and veggies.

Lately my kids have been asking for kabobs very frequently . They like to have them with flatbreads, pea pilaf , pita bread and even make sandwich and burger out of them .

Indian condiments which accompany kabobs are cilantro ( Coriander) mint chutney , raw onion rings , lemon or lime and yogurt dip ( Raita ) .

Let’s get down to making these kabobs.

Ingredients :

500 gm
minced chicken ,all water squeezed out completely ( you can even use beef , lamb or any mince of your choice but no fish please )

1 egg, lightly beaten
1 medium finely chopped onion
1 tsp.cumin powder
1 tsp.coriander powder
2 or 3 green chillies, chopped
1/2 tsp.red chilli flakes (optional)
1 tbs garlic paste ( I used minced garlic )
1 tbs ginger paste ( I used minced ginger )
2 medium tomatoes, seeds and pulp removed then chopped
salt to taste
1/2 tsp black pepper powder
2 tbsp. fresh coriander leaves chopped

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Instructions :
Add all chopped veggies and spices to the meat, and mix together using your hands. Squeeze the tomatoes as you mix everything together, releasing their juices. Mix until everything is well combined.

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Refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kabobs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they maintain their shape .

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Heat a small non-stick frying pan . Add 4 tbs of oil, shape the patties flat and round if not already formed before refrigerating .

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Cook each side for about 4 or 5 minutes, until you notice a nice golden color on the outside. Watch the sides of the patties, once they are no longer pink or raw, your kabab should be nearly done cooking. Total cook time, about 8 minutes a patty .

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Remove cooked patties from pan and lay on a plate lined with paper towels. Serve immediately, garnished with tomatoes, raw onion, and lemon wedges. Serve the kababs along with chutney and rice or naan

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Makes 15 medium-sized patties

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