Ingredients
- Chicken Reshmi Kababs
- Try these light and tender Chicken Kebabs. You will be able to find ground chicken in most grocery stores. If not, ask behind the meat counter and they will gladly process your meat for you.
- 2 lbs. ground chicken
- 2 medium sized onions
- 2 teaspoons ginger paste
- 3 teaspoons garlic paste
- 1 bunch of cilantro leaves
- 1 teaspoon whole cumin seeds
- 1 teaspoon white pepper
- 1 teaspoon garam masala
- 2 eggs
- Salt to taste
- Chicken mince – 500 gms
- Fresh coriander – 1 cup / washed & roughly chopped
- Fresh Mint – 1/4 cup / washed & roughly chopped
- Green chillies – 2 / roughly chopped
- Garlic – 4-6 cloves
- Ginger – 2″ piece
- Onion – 1 small / quartered
- Yogurt – 2 tbsps (thick)
- Juice of 1 lime
- Oil – 2 tbsps
- Salt to taste
Preparation
Step 1
Chop onions coarsely. Chop cilantro coarsely. Grind together onions, ginger, garlic, cilantro, cumin and white pepper. Add this to the ground chicken. Mix in the eggs and salt. Shape into 2 inch long sausages, place these on pre-wet wooden skewers or metal ones. Place on a cookie sheet lined with foil to catch the drippings. Cook in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kebabs in foil for use the next day OR Grill over charcoal fire or in rotisserie for 2 to 3 minutes. Garnish with fresh cilantro leaves and lemon wedges. Enjoy with Mint Chutney. Method: ■Put the coriander + mint + green chillies + garlic + ginger in the food processorin short bursts so it all gets finely chopped up. ■Add onionfor a minute. ■Add the mince + yogurt + oil + lime juice + salt to tasteagain till it all gets well mixedtogether. ■Transfer to a glass or steel bowlfor at least 1 hour. ■Heat about 2-3 tbsps of oil in a heavy bottom pan. Lightly oil your palms. Take a small portion of minceit into a sausage like roll, backto form a kebab. Gently slide into the panfry till brown on all sides, about 8-10minutes. ■Serve with a green chutney or in wraps with finely sliced onionschutney.