Dairy-Free and Nut-Free Chicken Seekh Kabab

Ingredients

• about 450 g Ground Chicken
• 1 medium Onion
• 1 tbsp Ginger-Garlic Paste
• 2 Green Chilies
• 0.25 cup Cilantro
• 0.25 cup Mint Leaves
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice
• 2 tbsp Vegetable Oil
• 0.25 cup Breadcrumbs (dairy-free)
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 1 medium onion, 2 green chilies, 0.25 cup cilantro, and 0.25 cup mint leaves; process until finely ground.
2. 2Transfer the finely ground mixture to a large bowl, then add the about 450 g ground chicken, 1 tbsp ginger-garlic paste, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp garam masala, 1 tbsp lemon juice, 0.25 cup dairy-free breadcrumbs, and salt to taste. Mix thoroughly with your hands until all ingredients are evenly combined.
3. 3Cover the bowl and refrigerate the kabab mixture for at least 30 minutes to allow the flavors to meld and the mixture to firm up for easier shaping.
4. 4Preheat your oven to about 205°C (200°C) and line a large baking sheet with parchment paper.
5. 5Lightly oil your hands with some of the 2 tbsp vegetable oil. Take a portion of the chilled mixture and carefully mold it around a skewer into an oval or cylindrical kabab shape, ensuring it is firmly attached. Repeat with the remaining mixture and skewers, placing the shaped kababs on the prepared baking sheet.
6. 6Bake the kababs for 20-25 minutes, turning them halfway through the cooking time, until they are golden brown on the outside and the internal temperature of the chicken reaches 74°C when measured with a meat thermometer.
7. 7Carefully remove the skewers from the oven and serve the chicken seekh kababs hot.

Substitutions

Related Guides