Seekh kebabs are usually a grill job, but a hot pan and a light oil get you most of the way there. Sunflower oil works into the mince and keeps it from drying out as it sears.
Method
- Prepare the mixture. Add the minced chicken, onion, ginger-garlic paste, green chilli, coriander, mint, spices and salt to a mixing bowl.
- Add the oil. Pour in Arva Natura Sunflower Oil and mix thoroughly. The oil blends into the mixture and helps keep the kebabs moist as they cook.
- Bind and shape. Mix until the mixture becomes slightly sticky. If it feels too loose, add roasted gram flour. With damp hands, shape the mixture around skewers or into long kebabs.
- Heat the pan. Lightly brush a grill pan or non-stick pan with Arva Natura Sunflower Oil and heat over medium heat.
- Pan-sear the kebabs. Place the kebabs in the pan and cook, turning them regularly so they brown evenly on all sides.
- Cook through. Continue cooking until the kebabs are browned outside and fully cooked inside.
- Serve. Garnish with fresh herbs and serve with mint chutney, lemon wedges and sliced onions.
Cooking note: make sure the chicken is fully cooked through before serving.
