Chicken Seekh Kebabs || Ground Chicken Kebabs (Paleo, AIP, Keto)
 
Prep time
Cook time
Total time
 
Delicious ground chicken 'kebabs full of flavors from fresh ginger, garlic and cilantro along with some garam masala spices! You can make them as patties or bake them on skewers!
Author:
Recipe type: Appetizer, Main Course
Cuisine: Indian
Serves: 8-10
RecipeIngredients
  • 1 lbs organic ground chicken, thawed completely at room temperature
  • ½ medium size red onion, finely chopped
  • 2 tbsp finely chopped fresh ginger (about 2 inch by 2 inch piece)
  • 2 tbsp finely chopped garlic(about 8-10 cloves)
  • 2 serrano chillies,finely chopped (Omit for AIP )
  • 1 cup packed fresh cilantro leaves,finely chopped
  • ¾ tsp sea salt
  • ½ tsp cayenne pepper / Kashmiri red chilli powder( omit for AIP)
  • ½ tsp turmeric powder
  • 1 tsp dry mango powder (or ¼ cup finely chopped green mangoes) - optional
  • 1 tsp dried fenugreek leaves (kasoori methi) - optional
  • 1 tsp freshly roasted cumin powder(omit for AIP)
  • 1 tsp coriander powder (omit for AIP)
  • 1 tsp lime or lemon juice
  • 2 tbsp extra virgin olive oil
  • About ¾ cup coconut oil for shallow frying or grilling
RecipeInstructions
  1. Take the ground chicken in a large mixing bowl. (Make sure it is completely thawed and make sure to dab dry with paper towel to remove any excess water)
  2. Next add all the other ingredients into the bowl with the chicken. (Make sure you have chopped everything really really fine and the onions didn't let out water!)
  3. Then using a spatula or your hands mix the chicken with all the spices and the other ingredients so that it is uniformly mixed.
For baking in oven:
  1. Preheat oven to 450 Deg F (or 220 C).
  2. Line a baking tray with Al foil and oil it well with coconut oil.
  3. Oil your hands well and Take a portion of the chicken mixture and shape into a long thick cylinder/log. Insert the metal skewer into the center of the log and place on the pan. repeat as necessary. Place tray in the oven and bake for 15 mins at 450 F (220 C). Then take out and flip to the other side and bake for another 5-7 mins until both sides are golden brown. Take out of the oven and keep covered in foil until serving!
For making patties:
  1. Heat a large frying pan with about 2 tbsp of the coconut oil (for shallow frying) and then make about 1 inch thick rounded patties of the ground mixture and cook on medium heat for about 2 minutes on one side and then flipping them to cook on the other side for an additional 2 mins or so. (Make sure you do not overcook them or they will get hard on top!) Remove onto plate with paper towel to drain off excess oil.
Notes
Thaw the ground chicken by taking it out of the freezer and keeping it at room temperature for 3-4 hours prior to cooking. Do not thaw in microwave as that cooks it a little and you won't get the same flavor.
Do not overcook the kabobs or the outer covering will become thick. You should remove them as soon as they are done and keep covered in Al foil until serving to keep them moist and succulent inside.
Fresh cilantro,lime and cumin I believe are the three main ingredients in this and so the other spices you can add per your taste. Use freshly roasted cumin powder for the best taste by roasting cumin seeds in a pan for a couple minutes and then grinding them.
Recipe by Cook2Nourish at https://cook2nourish.com/2014/05/easy-chicken-mince-kababs-shaami-kababs.html