Chicken Kebabs
Whenever I get a taste of Mumbai street kebabs, I make these delicious Chicken kebabs and my family polishes all of them in the first round itself.
Kebabs of any kind bring back memories of my days in Mumbai when I would go strolling on Hill Road in Bandra looking for some delicious street food on a Saturday or Sunday night. There were plenty of street food stalls on Hill Road during the day but during the night there were even more stalls with bhutta (corn) and kebabs cooked on live coals. There was always a queue for bhutta and kebabs and it was definitely worth the wait because they tasted absolutely delicious with a splash of lemon juice and a bit of seasoning on the bhutta. oh so yummy!
Whenever I get a taste of those Mumbai street kebabs, I make these kebabs and my family polishes all of them in the first round itself. These kebabs are flavoured with ground cumin, pepper, Kashmiri chillies and garam masala and threaded on to skewers to turn into aromatic, succulent and a perfect en-tray or a main course option. You may prepare these on the barbecue or in the oven. My personal preference is to eat them barbecued because the smokey flavour and the charred look makes them very inviting. Serve them with char-grilled pita bread, with a generous spread of hummus and a simple salad, for a delicious meal along with a glass of your favourite wine. It's my Indian version of a happy meal!
Chicken Kebabs
Ingredients
- 500 g chicken mince
- 1 egg whisked lightly
- 1 tsp. Kashmiri chilli powder or to taste
- 1 tsp. cumin powder
- 2 tsp. white pepper powder
- 1¼ tsp. salt or to taste
- 3 tsp. oil
- ½ medium onion finely chopped
- 1½ tbsp. finely chopped fresh ginger
- 35 g cashew nuts powdered
- 1 tsp. garam masala powder
- 1 cup finely chopped coriander leaves and extra 2 tbsp. for garnish
- 12 bamboo skewers soaked in cold water for 20 minutes
- Bowl of cold water
- 1 tbsp. melted butter for basting
Instructions
- Drain any excess water from the mince. If necessary, pat dry the mince as we want the mince to be as dry as possible.
- In a deep bowl combine the first 7 ingredients thoroughly. Set aside for 20 minutes only, no more.
- Add the next 5 ingredients and mix well to combine.
- Divide into 10-12 equal size balls. Cover and refrigerate for 30 minutes only for the flavours to permeate.
- To skewer, wet left hand in cold water. Grab a ball with your left hand and insert the skewer into the ball. Press the ball along the length of the skewer to make a 12cm-15cm long kebab. Skewer all the balls.
- Spray with vegetable oil. Barbecue for 3 minutes on each side ensuring you turn the skewers and spray them with oil from time to time for even cooking. The chicken should be lightly charred and golden brown. Leave to rest for 3 minutes. Baste with butter.
- Serve immediately garnished with the remaining coriander, fresh lime and pickled onions as a main course, an appetizer or a cocktail snack. They are also great served with char-grilled pita bread with a generous spread of hummus along with a simple salad.
Method for cooking in the oven
- Pre-heat oven to 240⁰C.
- Line the base of a large baking tray with foil and spray with vegetable oil. Place the kebabs on the tray and spray with vegetable oil. Bake for 7 minutes. Turn and spray with oil and bake for a further 5 minutes on the other side.
- Remove from the oven and let the kebabs stand for 2 minutes to drain off excess moisture.
- Baste with butter and serve immediately.
Notes
- You may tone down the spice powders to your taste if you wish to have mild kebabs.
I used 250mm length x 4.0 mm width bamboo skewers. These skewers are easier to roll the kebab on to than the skinny kebab skewers. You may use metal skewers if you have metal skewers with you. - Wetting your hand in cold water prevents the mince from sticking to your hand while rolling the kebab on to the skewer. Wet your left hand before you make each kebab. Wash and dry your hands in between making kebabs, if the mince sticks to your hands.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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