Reshmi Seekh Kebab
Savor the taste of Pakistani Reshmi Seekh Kebab made with juicy chicken thighs, aromatic spices with my secret tips to make it tender and juicy.
Ingredients
- 2 lb chicken thighs
- 200 grams beef or mutton fat or 10% of the chicken weight
- 4 teaspoon ground coriander
- 3 teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice this is ground allspice berries also called Pimento, not to be confused with allspice blend
- ¼-1/2 teaspoon red chili powder increase to 1 teaspoon if you can handle the heat
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 green chili
- ½-3/4 red onion
- 5-6 garlic cloves
- 1 thumb-sized piece of ginger
- ½ cup coriander leaves
- ¼ cup mozzarella cheese
- 2-4 tablespoon heavy cream
Instructions
- Ask your butcher to give you ground chicken thighs mixed with 10% beef or mutton fat.
- Grind the onion, garlic, ginger, green chili, and coriander in a chopper until finely minced. Do not add water.
- Strain the mixture in a cheesecloth or kitchen towel to remove the moisture.
- Next, add this mixture along with all the spices to the chicken and mix well. You want to mix it so well that the mixture sticks together and comes together in a round ball about 3-4 minutes.
- Add cheese and cream to the mixture and mix thoroughly.
- Put the mixture onto skewers and shape them. Create indentations in the kebab gently by pressing it with you thumbs and forefinger.
- Bake in a preheated oven at 475°F for 12-13 minutes.
- Finish the kebabs by roasting them one by one on an open flame until charred. You can alternatively set the oven to the "Broil" setting but this may still take long to char and we don't want to overcook the chicken and dry it out.
- Serve kebabs hot with naan, mint raita and pickled red onions.