Originally seekh kababs are made on skewers and grilled. You could try different kinds of minced meats and flavors. It entered Indian cuisines centuries ago. We love appetizers and this one is very simple and a quick recipe. I tried making them on one of our Friday snack parties and it was a hit. I served it with some sriracha and tomato sauce. You could also cut them in cubes and roll in a tortilla or add to a salad.
I was running out of skewers, so just shaped them and cooked in oven. You could also cook them over a grill or pan.
1 lb minced chicken
2 medium sized onions
2 tbsp ginger garlic paste
3 tbsp coriander leaves
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp chilli/paprika powder
1 tsp garam masala /All spice powder
2 tbsp lemon juice
4 to 5 tbsp oil
salt to taste
1. Heat 3 tbsp oil in a pan, add in finely chopped onions and saute. Once onions have sweat and turned golden brown add in the ginger garlic paste. Cook it for 5 minutes and set it aside.
2. In a bowl add all the above ingredients with cooked onion, ginger garlic except oil, mix them well with your hands. Rest the mixture for 30 minutes. Apply a little oil on your palms and get a handful of the mixture and shape in rolls as shown in picture.
3. Preheat the oven to 375 degree Fahrenheit. Lay aluminum foil on a baking sheet, spray cooking oil and place the rolled kebabs on the baking sheet.
4.Bake for around 15 minutes initially, get the baking sheet out and put the uncooked side down. Cook on all sides. Bake for 10 more minutes. It took me 25 minutes altogether.
Serve it with your favorite sauce.