Chicken Sheek Kebabs Recipe

Most commonly served in restaurants are lamb sheek kebabs but this is a healthy alternative and makes a welcome appearance on a lot of menus around the country. Very simple to make but the key is to get the mixture cold before forming into sheek kebabs.

Adjust the chilli if you prefer your kebabs with a bit more kick. 

 

Cooking time 10 minutes

Ingredients

Makes 2 - 4 kebabs depending on size.

2 x breasts of chicken minced
1 x teaspoon mix powder
1 x teaspoon fresh Garlic / Ginger paste
1/2 x  teaspoon salt
1/2 x teaspoon methi
1 x green fresh chilli
1/2 x teaspoon Paprika

Optional a little red food colouring

 

Method

Finely chop the Garlic, Ginger and Chilli or place them in a blender and make a paste.

Place all the ingredients into a bowl and mix together and need the mixture to get an even coating of the spices. Cover the bowl with cling film and store in a fridge overnight or at least 2 hours but overnight is best.

Next day mould the meat around skewers, you should have enough to make 4.  

Brush onto the kebabs a little vegetable oil and place under a preheated grill at 180c. These will need to be turned every 2 minutes and coated again with oil if they start to dry out. Keep repeating this process for 12 minutes so turning a total of 6 times. 

Remember chicken is quite a dry meat so brushing with vegetable oil is essential to keeping them moist. 

The chicken should be cooked through to the centre so after 12 minutes slice into 1 kebab to confirm they are cooked.