SheWrites

Happy Easter to everyone who has been following me and being with me on this journey. I have been a bit busy couldn’t upload new thingy on my page. But I will make sure to keep it updated. Being a nurse ain’t easy to be fair hehe. I wish you lots of happiness and May God be by your sides always.

Ps: this is one of my patients colouring 🙈

Spread love and positive thoughts always 🙏🏾

Chicken Kebab (Juicy Seekh Style)

Ingredients (for 1 kg chicken)
• Boneless chicken (thigh preferred), finely minced (not paste) – 1 kg
• Onion paste (squeezed completely dry) – 150 g
• Ginger-garlic paste – 40 g
• Green chilli paste – 20 g
• Fresh coriander, finely chopped – 30 g
• Garam masala – 2 tsp
• Cumin powder – 2 tsp
• Coriander powder – 2 tsp
• Kashmiri chilli powder – 2 tsp
• Black pepper powder – 1 tsp
• Lemon juice – 2 tbsp
• Salt – 18 g (adjust to taste)
• Oil or melted butter – 50 ml
• Egg – 1 (optional, for extra binding)
• Cornflour or roasted besan – 30 g

Instructions:
1. Mince the chicken finely. It should be grainy, not a smooth paste.

2. Add the minced chicken to a large bowl.

3. Add onion paste, ginger-garlic paste, green chilli paste, coriander, all spices, salt, lemon juice, oil or butter, egg (if using), and cornflour or besan.

4. Mix everything very well.

5. Knead the mixture for 4–5 minutes until it becomes sticky and well bound. This step is very important for juicy kebabs.

6. Cover and rest the mixture in the refrigerator for 30 minutes.

7. Take portions and shape them onto skewers like seekh kebabs.

8. Grill at 220°C or cook on high flame, turning occasionally, until golden brown and fully cooked.

Serve hot with mint chutney, onion salad, and lemon wedges 😋

Peace 🥰