Sheekh Kabab with Jeera Rice (Skewered Chicken with Rice)
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!!
Ingredients:
- 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
Preparation:
Minced Chicken mixed with all the ingredients
Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.
Skewered Chicken
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).
Shish Kabob
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.
Tags: Ajwain, Carom, chicken, Cilantro, Cumin, curry, Garam Masala, Garlic, ginger, jeera rice, minced chicken, onion, recipe, shish kabob
August 27th, 2008 at 8:37 am
Thanks to ecurry !
I am a student, away from home, was in need some recipies to try on my own, that would taste like a resturant and yet be healthy !
I think I bumped on the right place.
Sheekh kabob is my all time favorite and if I could make this at home, all of you can ! And it tasted no less ( if not better ) than the one I ate at the upscale Mughal resturant !
am related. I gonna soon become hero in my friend’s circle.
Can I try this with other meats also?? any suggestions?
August 27th, 2008 at 8:58 am
Thanks!!
Yes you can use any meat. Chicken and turkey are faster to cook. Red meat will take longer. Thats the only difference.
August 28th, 2008 at 7:11 am
I always wanted to try out cooking something different, thanks to ecurry…it has really boosted my spirits to cook n try new dishes, it would take time to learn these yummy recipes but i am sure it will turn out great….Thanks!!
August 28th, 2008 at 12:52 pm
Tried it with beef…It turned out really yummy…Thank you so much for sharing the recipe…
September 11th, 2008 at 4:13 am
That sheekh kabab looks really tasty!
September 11th, 2008 at 1:24 pm
Hello ecurry,
I cooked chicken sheekh kabab for dinner today….and my husband loved it…
Thanx for sharing this recipe.
Ritu
September 11th, 2008 at 1:30 pm
My husband likes to eat only chicken ….and loves prawns on occasions. It would be really nice if you could share more chicken recipes. …
Thank You,
Ritu
September 11th, 2008 at 6:09 pm
Ritu, Thanx and am glad that your husband liked it:-). I’ll try to write some chicken recipes as soon as I make them… you know the drill here. cook, take pictures, write and post:-) . Also will try to post something for kids as per your suggestion. thanx.
November 13th, 2008 at 3:32 pm
hi i tried to cook them in tandoor but they didnt stay on the skewers as i make a ball and try to put it in skewrs it falls off they are not realy thin either and they are petty dry too i also try to put potato piece on skewer but they fall off side ways
November 13th, 2008 at 3:54 pm
Hi Sidhu
I am sorry it did not turn out right.
Traditionally they are cooked in tandoor. I have no tandoor, I do it on a skillet/tawa or on a foil under the broiler. If u do it on the skillet & cover and cook they will not get dry… if u get the ingredients right. Under a broiler try not to overcook, and in both ways brush them with oil or butter.
Now in skewering them, make a big ball & roll it into a sausage, and run the skewer thru it. Do not make them very thick or the weight will make them fall .Hold the underside and place it on the foil or the skillet whatever u are using. that way they wont fall off. try to use smaller skewers or do it in sections. the bottom needs to rest on something if u are having difficulty skewering them. I have never tried using potato.
HTH.
November 18th, 2008 at 5:28 pm
Soma this is a good recipe, I have new set of skewers and I am certainly going to try this.
November 19th, 2008 at 2:56 am
Soma, I tried this today for dinner, it was great and I am gonna impress my friends with this one. Thanks for sharing.
November 20th, 2008 at 10:16 am
Shibani
I am happy that u liked it & happier for testifying for me:-))