Kabab ( Also known as kebab, kabob) refers to meat dishes in the Middle East, Mediterranean, South and Central Asia, Africa, consisting of grilled meat on skewers or sticks. In America its more popularly known as Shish Kabob.
Sheekh Kabab is what it is called in India (Sheekh is the Iron Rod and Kabab is the Meat) and is usually cooked in the tandoor. The indirect heat from the tandoor cooks the meat very slowly while retaining all the moisture. This makes the kababs soft morsels of yum!!
- 1lb minced/ground Chicken
- 1/2 Small Onion chopped very fine
- 2 teaspoons cilantro chopped very fine
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- Salt to taste
- 1 teaspoon fresh coarsely crushed peppercorns
- 2 tablespoons corn starch
- 1/4 teaspoon garam masala
- 1 teaspoon Cumin seeds (rub them in the palm of your hands to release the flavor)
- Ghee to brush the kabobs and cook in it.
- 1/3 teaspoon turmeric
- A pinch of Orange food color (Optional)
- 1 tablespoon sour creme
- 4 hot green peppers (like serrano) chopped fine
- 1 teaspoon carom seeds (ajwain seeds) – crushed
Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.
Take a handful of the mix, flatten it and roll it into sausages and insert the skewers through it. Brush them with ghee.
You can either grill them on the outside grill. Or you can do it in the broiler (preheat the broiler to 375 and cook on foil till done but not blackened).
I have done these on a skillet on the stove and it works just fine. Brush the skillet with ghee and place the skewers. Cover and cook for about 6-8 minutes and then uncover and cook at high heat. Turn around the skewers to cook on all the sides.
Serve with grilled tomatoes and Jeera rice.