Chicken Seekh Kebob
by Duncan FarmsJuicy, tender and quick to cook these are the perfect served with rice and a salad.
Chicken Kebob
Rated 5 stars by 1 users
Ingredients
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1lb of Duncan Farms Ground Chicken
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1 onion grated and squeezed to release moisture
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1/4 cup of bread crumbs
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1/2 tablespoon of minced ginger
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1/2 tablespoon of minced garlic
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1 1/2 tsp of cumin powder
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1 1/2 tsp of coriander powder
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1 1/2 tsp of garam masala powder
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1 egg
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Salt to taste
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1 tbsp of olive oil
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6 kebob sticks, soaked in water
Directions
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.