Although kebabs were thought to have originated in the Middle East, they are popular everywhere these days and India is no exception. Kebabs were first introduced into India around the 16th century by the Mughals. Since then, India has developed many unique and creative kebab dishes of their own using traditional Indian spices and marinating techniques.

In India, kebabs are made in a large clay oven known as a tandoor. Tandoor ovens are able to heat foods to extremely high temperatures (1000 deg F). The trick to keeping the meat or poultry juicy and succulent is marinating it in yogurt.

Traditionally, kebabs are skewered meats or vegetables cooked on a grill or even under the oven broiler. But these days, kebabs can be made using paneer, chicken, seafood or even fruit. Indian kebabs are delicious, healthy and very easy to prepare. Chicken Seekh Kebabs are one of my favorite kebab recipes; I hope you will enjoy them.

CHICKEN SEEKH KEBABS:

Ingredients:

2 lbs. ground chicken (feel free to use ground turkey or lamb)
2 large garlic cloves, finely minced
½ inch piece of fresh ginger, peeled and finely minced
1 medium onion, finely diced
2 tsp. ground cumin
1 tsp. ground coriander
2 tsp. garam masala
1 tsp. red chili powder
1 tsp crushed red chili flakes
juice of ½ lime
salt & pepper to taste
1 large egg, beaten
2 tbsp oil (canola or vegetable)
freshly chopped cilantro leaves
skewers, metal or wooden
lemon or lime wedges for garnish
vegetable or canola oil for basting

Method:

If you are using wooden skewers, they need to soak in water for 30 minutes so they will not burn.

In a large mixing bowl, thoroughly combine all the ingredients and refrigerate for at least 1 hour (longer is better).

Then divide the mixture into equal portions (18-20) and spread each portion onto a skewer creating a uniformly flattened shape around each skewer. Brush them with a little oil.

Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done. You can also use an oven, just preheat to 350 deg F and place the skewers on a foil lined baking sheet for 10-12 minutes until cooked. Garnish with lemon or lime wedges and serve with delicious fresh cilantro or mint chutney.