Gilafi Sheek Kebab Recipe :- Of all the kababs or tikkas, Seekh Kebab is the most well-liked. When we hear the name Seekh Kebab, our minds automatically picture a plate of perfectly cooked kabab accompanied by green chutney, lemon wedges, Lachcha onions, and mint leaves. Like any art, seekh kebab making requires patience and a lot of practice. Traditionally, gilafi kebabs are expertly cooked over charcoal in a tandoor, imparting a flavorful smoky char.
Gilafi Sheek Kebab Recipe
With equally wonderful results, they can also be made in an oven or on a cooktop. The outcome is a mouthwatering kebab with soft, juicy marinated meat and a flawlessly balanced blend of flavors and textures. While the crunch and freshness of the gilaf is evident. It’s a delicious kebab that highlights the diversity of Mughlai food.
Ingredients
- 200 gm chicken leg boneless
- 1 teaspoon ground cumin( jeera powder)
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon lemon juice
- 8 – 9 garlic cloves
- 1 inch ginger
- 1-2 green chili ( or paste)
- 2 teaspoon fresh mint leaves
- 1 teaspoon Cilantro leafs ( Coriander )
- 1/3 teaspoon chat masala
- 1/2 teaspoon pure ghee ( optional)
- Salt as per taste
For the Gilafi
- 1/2 medium size red bell pepper
- 1/2 medium size yellow bell pepper
- 1/2 medium size capsicum
- 1/2 medium size onion ( optional)
Instruction
Chop the chicken pieces coarsely and combine them with the garlic, ginger, green chilies, and mint leaves.
Using a meat grinder, finely chop the chicken portions mentioned earlier. Place the mince in a mixing bowl and add the salt, coriander leaves, black pepper powder, cumin powder, garam masala, and lemon juice.
Knead two or three times to ensure everything is thoroughly mixed.
Let it marinade for an hour in the refrigerator. Meanwhile, chop the onion, capsicum, and bell peppers.
How to Make the Gilafi Seek one the chicken has finished marinating, add the minced meat, knead it one more, and then divide it into little balls of equal size.
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Using a damp hand, begin wrapping the minced chicken around a shewer in a cylindrical shape.
Not only does a moist palm of the hand facilitate easy kebab threading, but it also helps prevent mince from sticking to the hands.
Now, begin covering the chicken Seekh with the chopped bell peppers, spreading them evenly over the Seekh. Press them slightly when you place them over the Seekh Kebab. If you’re using wooden sticks, soak them in water for half an hour before beginning to shewer.
Preparing the Kebab Gilafi Seekh For 15 minutes, preheat the oven to 240° C. Line a baking tray with aluminum foil, then arrange the Gilafi Seekh Kebab on it. Bake for 15 minutes, or until cooked through.
After ten minutes of baking, remove the tray and turn the Seekh Kebabs over.Apply some butter or oil on them, then bake.
Tandoor with charcoal:- fry the shewer for seven to eight minutes inside a tandoor that has been preheated.
As they cook, turn the skewer and dab them with butter. Take the Seekh Kebabs out of the tandoor when they start to get firm and their juice starts to run.
Cut them into pieces after removing them from the skewer with a kitchen towel. Serve hot with a side of mint chutney, lemon wedges, and onion slices after sprinkling with chat masala and cilantro leaves.
Nutritional
- Calories :- 93.
- Protein :- 12 g
- Fats :- 2 g
- Carbohydrate :- 4 g
Notes
When combining all the ingredients with the minced chicken, you can use pure ghee. Your Seekh Kebab will be softer and more juicy with ghee. To prevent burns when handling the shewers, use a kitchen towel.
If you’re making Seekh Kebab with chicken breast pieces, combine some fats to prevent drying out.
