Afghan chicken kebabs

By foodiva

Ingredients

• 470 gms minced chicken
• 1 medium onion, whole
• 1 Tbsp ginger
• 1 Tbsp ginger
• 1 long green chili, deseeded and chopped finely ( 1/2 Tbsp)
• 1/2 cup toasted bread crumbs (I used Panko)
• 2 rounded Tbsp finely sliced shallots, fried till crisp
• a bunch of fresh coriander leaves (about 1/2 cup loosely packed)
• 1 rounded Tbsp grated fresh coconut
• 1/2 – 1 Tbsp melted butter
• 1/2 tsp cumin seeds
• 1/2 Tbsp poppy seeds ( kasa kasa )
• 1/2 Tbsp fine green cardamom powder
• 1/2 tsp garam masala powder
• optional – small piece of charcoal (for smoking)
• salt to taste (about 1/2 tsp)
• 4 Tbsp oil

Details

Servings 1
Adapted from recipesaresimple.com

Preparation

Step 1

Heat 1 Tbsp butter till just melted in a small pan.
Add 1 Tbsp plain flour and mix to heat through.
Add 1 cup milk, a little at a time while using a whisk to smoothen the sauce.
When bubbling add 1 Tbsp grated cheese and allow to melt through.
Add salt to taste and remove from heat.
Add 1 tsp dried mint flakes for minty white sauce (optional).
Seekh Kabab – Afghan Chicken Kebabs

Try it and let us know – Seekh Kabab – Afghan Chicken Kebabs .

Notes:
If you have store brought crisp shallots, use them OR slice shallots finely and deep fry in a small pan till golden and crisp. Leave on paper to drain.
If you do not have metal seekh (skewers) you can use chopsticks. Bamboo skewers are too thin and are not reccomended.
Note that the ‘smoking’ procedure can also be done after the kabobs have been grilled, instead of while they are still raw.
Instead of white sauce you could also make a green chutney if desired.
Do not use more flour in the sauce or a dry film will develop over the sauce. If this has occurred add more milk and heat in the microwave.