HOLIDAY KEBABS
When traditional SEEKH KEBABS are rolled around in extra spices, there’s only one thing you have to worry about…. IS THERE ENOUGH TO GO AROUND?
I call these Seekh Kebabs “Holiday Kebabs” because the colors are super festive! You can coordinate according to any forthcoming holiday. Valentines Day, Christmas, Halloween… Add a few slices of lemon, raw onion, chili peppers, maybe tortillas, and papad (papad roll) for a meal or appetizer.
What makes these so special? Extra 🌶 peppers! Use a fine chopped mixture of red bell pepper, onion, chili peppers, and cilantro to roll the kebabs in before cooking.
Step by Step Process
Recipe Notes
- Course grounded coriander can be added to the recipe. I personally do not add it.
- Egg is optional. I try to eat an egg free diet and do not add one.
- Grilling over an open flame or a griddle is a great cooking option as well
- Traditionally eaten with a yogurt sauce. So enjoy them with a creamy cilantroor mint sauce.
Pair it with
DUNK THEM IN SOME RAITA or CILANTRO SAUCE!
Recipe
A mixture of ground chicken and spices that are combined together and grilled, pan roasted, or baked to perfection.
- 1 lb ground chicken
- 1 tbsb fresh grated garlic
- 1 tbsp fresh grated ginger
- green chili peppers (jalapeni, serrano, thai)
- 1/4 cup fresh cilantro
- 1/4 cup dried chopped onions
- 1 egg
- 1/2 tsp turmeric powder
- salt
- oil
- 1/2 bunch cilantro, finely chopped
- 1/4 cup onion, finely diced (red, yellow, or white)
- 1/2 cup bell pepper, finely diced (colors can vary)
- chili peppers, finely chopped
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Combine the peppers, chillies, onion, and cilantro in one bowl.
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Set it aside.
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Combine all of the kebab ingredients together and marinate between 30 minutes-2 days in the refrigerator. Marinating for a longer period of time will allow the meat to taste better.
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Thirty minutes before cooking, remove the mixture from the refrigerator.
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Oil your hands and begin to make even sized kebabs.
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Place them aside until all of the kebabs have been formed.
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Heat oven to 375 degrees.
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Use an oven safe pan LIKE THIS and put enough water in the bottom to cover the entire surface.
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Place the rack back on top of the pan.
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Oil your hands again, take each kebab, and roll it in the pepper mixture.
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Slightly press the mixture into the kebab so it embeds into the meat.
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Place the kebab on the rack making sure it is oiled all around.
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Bake for about 30 minutes. Timing will vary based on the size of the kebabs, but cook until the center reaches 165 degrees.
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Enjoy with raita, sauces, or chutney.
- Course grounded coriander can be added to the recipe. I personally do not add it.
- Egg is optional. I try to eat an egg free diet and do not add one.
- Grilling over an open flame or a griddle is a great cooking option as well
- Traditionally eaten with a yogurt sauce. So enjoy them with a creamy cilantro or mint sauce.
