Ramadan is around the corner and my idea for this holy month is to share easy to make, healthy recipes that can be enjoyed in Suhoor or Iftar. Seekh Kebabs is one such recipe- its a very famous Pakistani barbeque delicacy, which you can find in street-side restaurants. It is typically made from ground meat- beef, mutton or chicken and is served with pooris or parathas. Today I am sharing the homemade version of this recipe which you can shallow fry, barbecue or even airfry.
This recipe is perfect for making in Ramadan as these kebabs are quick to assemble, use everyday ingredients and you can make them in advance and freeze. You can have these in Suhoor with roti, poori, parathas. For iftar, you can serve these on its own, with imli chutney or even make paratha rolls for a full meal with some sliced onions, tomatoes and cucumbers. I have used boneless chicken for this recipe but you can replace chicken with mutton or beef.
Recipe at a Glance
Step by Step Process
- Lightly roast all-purpose flour and chickpea flour.
- Place chicken, roasted flours, ginger garlic, onions, coriander, chilies, lemon juice and all seasonings in a food processor/ chopper. Process until it is in paste form.
- Make approximately 12 balls and use a skewer to shape them.
- Shallow fry in oil/ ghee in a frying pan or brush with oil/ butter and cook in airfryer or you can also barbecue these kebabs.
FAQs
Serving Suggestions
You can serve seekh kebabs with flat bread or pooris or roll these into a paratha roll for a full meal with some sliced onions, tomatoes and cucumbers.
Substitutions & Variations
You can also make these seekh kebabs with mutton or beef, which tastes equally delicious.
Storage and Make Ahead
You can make these seekh kebabs in advance and refrigerate for a day.
These kebabs are also perfect for freezing; after shaping the kebabs, freeze the uncooked kebabs in ziploc bags or a box. Simply thaw them in the refrigerator before grilling or cooking.
Chicken Seekh Kebabs
Seekh Kebabs are a popular Pakistani street food, which is made using boneless meat and served with pooris or parathas.
Ingredients
- 1 tablespoon all-purpose flour (maida)
- 1 tablespoon chickpea flour (besan)
- 450 gms/ approx. 3 large boneless chicken breast
- 1 small red onion, chopped
- 2 tablespoons green coriander
- 2 green chilies
- 1 tablespoon ginger garlic, chopped or paste
- 1 tablespoon lemon juice
- 1 teaspoon coriander seeds, lightly roasted
- 1 teaspoon cumin seeds, lightly roasted
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper, crushed
- ½ teaspoon salt
- 2 tablespoons ghee/ clarified butter- for frying
Instructions
- Lightly roast all-purpose flour and chickpea flour until fragrant and light in color.
- Place all the remaining ingredients except oil/ghee in a food processor or big chopper and process for about 2 minutes until it is in paste form and can be formed into shape.
- Make approximately 12 balls and use a skewer to shape them with lightly greased hands.
- You can either remove the skewer after shaping or keep them.
- Shallow fry in 2 tablespoon oil/ghee in a frying pan or brush with oil/ butter and cook in airfryer. You can also barbecue these kebabs.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 125mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g
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