Chicken Seekh Kebab

Estimated — 7 ingredients not in food database (100% mass accounted for)

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Method

1. 1In a large bowl, combine 400 g of finely minced chicken, 1 tbsp of finely chopped fresh coriander, 1 tbsp of finely chopped green chillies, and 1 tsp of crushed black pepper.
2. 2Add 1 tsp of ground cumin, 1 tsp of ground garam masala, 1 tsp of red chilli powder, and 1 tsp of salt to taste. Mix well until the spices are evenly distributed.
3. 3Incorporate 1 tbsp of fresh lemon juice and 1 tbsp of finely grated ginger into the mixture. Use your hands to knead the mixture for 2–3 minutes until it becomes sticky and cohesive.
4. 4Divide the mixture into 6 equal portions and shape each into a long, thin sausage-like roll, about 15 cm in length.
5. 5Preheat a stovetop griddle or non-stick pan over medium heat. Lightly oil the surface with 1 tsp of cooking oil.
6. 6Place the kebabs on the hot griddle and cook for 6–7 minutes on each side, turning once, until golden brown and cooked through. Ensure the internal temperature reaches 74°C.
7. 7Remove from heat and let rest for 2 minutes. This helps the juices settle and enhances flavour.
8. 8Serve warm with a side of mint chutney, sliced onions, and fresh lemon wedges for squeezing.