Egg-Free Chicken Seekh Kabab

Name: Egg-Free Chicken Seekh Kabab
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb Ground chicken; 1 medium Onion, finely chopped; 2 Green chilies, finely chopped; 1 tbsp Ginger-garlic paste; 2 tbsp Coriander leaves, chopped; 1 tbsp Mint leaves, chopped; 1 tsp Garam masala; 0.5 tsp Red chili powder; 0.5 tsp Cumin powder; 1 tbsp Potato starch; 2 tbsp Water; 1 tsp Salt; 2 tbsp Cooking oil

Ground chicken kababs cooked on skewers, traditionally using egg as a binder. This version uses a potato starch slurry for an egg-free alternative.

55m4 servings

EGG-free

320 cal|30g protein|10g carbs|18g fat|2g fiber

Ingredients

about 450 g Ground chicken
1 medium Onion, finely chopped
2 Green chilies, finely chopped
1 tbsp Ginger-garlic paste
2 tbsp Coriander leaves, chopped
1 tbsp Mint leaves, chopped
1 tsp Garam masala
0.5 tsp Red chili powder
0.5 tsp Cumin powder
1 tbsp Potato starch
2 tbsp Water
1 tsp Salt
2 tbsp Cooking oil

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

Instructions

1In a large bowl, combine the about 450 g ground chicken, 1 medium onion (finely chopped), 2 green chilies (finely chopped), 1 tbsp ginger-garlic paste, 2 tbsp coriander leaves (chopped), and 1 tbsp mint leaves (chopped).
2Add the 1 tsp garam masala, 0.5 tsp red chili powder, 0.5 tsp cumin powder, and 1 tsp salt to the chicken mixture. Mix everything thoroughly with your hands until all ingredients are evenly distributed.
3In a small bowl, whisk together the 1 tbsp potato starch and 2 tbsp water to create a smooth slurry. Pour this slurry into the chicken mixture and mix again until well combined. This will help bind the kababs.
4Divide the chicken mixture into 4 equal portions. Shape each portion around a skewer into a long, sausage-like kabab. If you do not have skewers, shape each portion into a small log without a skewer.
5Heat the 2 tbsp cooking oil in a large skillet or on a grill over medium-high heat (approximately 204.4°C / 200°C). Carefully place the shaped kababs into the hot skillet or onto the grill. Cook for about 10-15 minutes, turning them every few minutes, until they are golden brown on all sides and the internal temperature reaches 74°C.
6Serve the seekh kababs hot.

Substitutions

Egg → Potato starch slurry

Provides binding for the kababs

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