In India, traditional spicy seekh kebabs are usually made with using ground lamb. This dish has its origins in Mughal cuisine & makes for a great appetizer, snack, side dish or even a light meal.
My delicious Spicy Turkey Seekh Kebabs are not only healthier, but they also great for entertaining since they could be made well in advance & gently reheated in a low oven just before serving.
There are a quite a few different variations of this basic recipe, so do feel free to use your favorite spices & make it your own :-)
SPICY TURKEY SEEKH KEBABS (Ground Turkey Kebabs)
1 lb ground or minced turkey (ground chicken also works well here)
1 small onion, finely minced
2 large garlic cloves, finely minced
½” piece of ginger, peeled & finely grated
3-4 small green Thai chilies, slit in half lengthwise (to taste)
¼ cup fresh cilantro leaves, finely minced
¼ tsp turmeric (haldi)
¼ tsp smoked Spanish paprika
½ tsp red chili powder, to taste
½ tsp amchur powder (dried mango powder)
1 tsp chaat masala (or garam masala)
2 tbsp cornstarch
salt & pepper, to taste
½ cup breadcrumbs, as needed
peanut or vegetable oil as needed
Now in a large mixing bowl, combine the ground turkey with the rest of ingredients (except the oil). Mix well to form a “dough” or mixture that comes together. Do not over mix. If necessary, you may need to add more breadcrumbs. Now using your hands, form the traditional log shape of a seekh kebab. Each kebab should be about the size of a fingerling potato (maybe about 3” in length by 1” in width). You should get about 20-25 kebabs ☺.
In a large deep skillet or wok on medium low heat, add enough of the peanut oil to shallow fry. When hot, carefully add the seekh kebabs. Fry on medium low until golden brown on all sides & cooked all the way through, drain well on absorbent paper towels. Serve hot with your favorite sauces & chutneys.
These kebabs can also be baked/broiled in the oven or grilled on a bbq or indoor grill pan.