Chicken Seekh Kebab

Ingredients

• Ground chicken

  Raw

  20 oz crumbled or 560g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 tbsp or 9g

• Onions

  Raw

  6 tbsp chopped or 60g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Salt

  Table

  ¾ tsp or 5g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Chili powder

  Spices

  2 tsp or 5g

• Lemon juice

  Raw

  2 tbsp or 30g

• Curry Paste, Garam Masala

  Patak's

  1 ½ tablespoons or 75g

• Avocado oil

  2 tbsp or 28g

• Butter

  Unsalted

  ½ tbsp or 7g

• Avocado oil

  ½ tbsp or 7g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Peppercorn

  Whole peppercorns, black

  4 dash or 0.4g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Salt

  Table

  ½ tsp or 3g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  3 tomato or 186g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Chaat Masala

  Mehran

  ½ tbsp or 4g

• Green peppers

  Hot chili, raw

  5 pepper or 225g

• White rice

  Medium-grain, raw, enriched

  1 cup or 195g

• Red Onion

  ½ cups chopped or 73g

• Stonyfield Organic 100% Grassfed Greek Whole Milk Yogurt, Plain

  Stonyfield Organic

  1 cups or 227g

Directions

1. Prep Chicken Kebab
2. Chop the ginger, garlic, green chilies, and cilantro. Grate red onions and set them aside. Set lemon aside.
3. Add ground chicken to a large bowl. Add all the spices - salt, coriander powder, cumin powder, cardamom powder, Kashmiri red chili powder, chat masala, and garam masala.
4. Now add the remaining spices - ginger, garlic, green chilies, red onion, cilantro leaves, and lemon juice.
5. Mix the ground chicken using a spoon (or your hands if you wish). Make sure everything is well combined. Add a tablespoon of avocado oil and mix well. This will also prevent the meat from sticking to your hands.
6. Form the Log-Shaped Kebabs
7. Take a 1/4 cup of the mixture into the palm of your hands.
8. Like so.
9. Roll it out into a log shape.
10. You will have a total of 8 log-shaped chicken seekh kebabs.
11. Cook Chicken Kebab
12. Heat up a castiron skillet on medium heat. Once hot, add a little oil, about 1 tbsp to coat the pan well.
13. Place the kebabs on the skillet - they should sizzle immediately. Cook for 2 minutes on each side.
14. Roll the kebab around and cook for 2 minutes again. Use your best judgment and make sure the kebabs don't burn. Cook on all sides.
15. Once kebabs are done, let them sit for 10 minutes else the juices will pour out.
16. Saute Veggies
17. Cube red onions, green bell pepper, and tomatoes.
18. Heat up the same castiron skillet on medium heat, add 1 tbsp of oil. Add the onions and green bell peppers to the skillet. Season with salt and black pepper to taste. Stir in between.
19. Five minutes later you should have perfectly grilled onions and peppers. Remove peppers and onions from the skillet and set them aside.
20. Add tomatoes and cook for about 5 minutes. Stir in between.
21. Once done, set aside veggies.
22. How to make Turmeric Rice recipe step by step
23. Rinse and soak white basmati rice for 10 minutes.
24. Heat up the Instant Pot on Saute mode. Once hot, add 1/2 tbsp oil and 1/2 tbsp butter. Add turmeric powder, green cardamoms, and peppercorns. Saute for 45 seconds.
25. Add the rice and saute for 1-2 minutes until lightly toasted.
26. Now add water and salt. Stir.
27. Cook on High Pressure for 5 minutes. Let the rice naturally release all the way.
28. Once done - perfectly cooked turmeric rice.
29. Make Garlic Cucumber Raita (winged it)
30. In a bowl, add yogurt, garlic, cucumber, kala jeera (roasted cumin powder), salt, and red chili powder.
31. Add fresh cilantro leaves. Mix. Refrigerate for about 30 minutes before serving.
32. Recipe by: Nisha (source: https://www.honeywhatscooking.com/chicken-seekh-kebab/)

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