Chicken Seekh Kebob
Juicy, tender and quick to cook these are the perfect served with rice and a salad.
1lb of Duncan Farms Ground Chicken
1 onion grated and squeezed to release moisture
1/4 cup of bread crumbs
1/2 tablespoon of minced ginger
1/2 tablespoon of minced garlic
1 1/2 tsp of cumin powder
1 1/2 tsp of coriander powder
1 1/2 tsp of garam masala powder
Salt to taste
1 tbsp of olive oil
6 kebob sticks, soaked in water
Grate onions and squeeze out the liquid. You can use a sieve and back of a spoon to press the onion into the seive.
Add all ingredients, except the olive oil, to a bowl and mix gently together---do not over mix. If the mixture feels sticky, add a little more breadcrumb. Let meat rest in fridge for 1 hour to make it easier to handle.
Take one skewer, and cover with meat stopping about 2" from the tip. Gently press the meat to give a cylindrical shape all around the skewer so it is about 1-2" thick.
Preheat grill, or skillet, to medium high heat. Brush oil on grill or add a little to pan. Cook kebob on each side until browned, usually about 3-5 minutes per side, until meat is cooked ( 15 minutes total) . Serve with rice.