Chicken and Pork Seekh Kebabs

By markemilw

Ingredients borrowed from Korean and Indian cuisines give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.

Ingredients

• 1 tablespoon coriander seeds
• 2 whole cloves
• 1 whole cardamom pod
• 1 pound ground chicken
• 1/2 pound ground pork
• 1/4 cup finely chopped onion
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon coarse salt
• 2 teaspoons minced garlic
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon minced seeded Thai chile or jalapeno chile
• 8 pieces naan or pita, for serving
• Mango Chutney, for serving

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.

Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.