Steamed Chicken Seekh Kabab Recipe - Yummy Traditional

Steamed Chicken Seekh Kabab Recipe


steamed-chicken-seekh-kabab-recipe-with-step-by-step-photos

Steamed Chicken Seekh Kababs|Chicken Seekh Kababs are a delicious Pakistani appetizer made with ground meat and a handful of spices this seekh kabab is usually served with a side of green chutney Looking for more delicious appetizer? you must try these steamed chicken roast,Chicken malai boti roll paratha
When we hear about barbecue items then immediately comes into mind those are cooked on charcoal, but we have a lot of option to make barbecue items, specially seekh kabab cooks on charcoal which is not possible for everyone, space issue is the main factor so I decided to make chicken seekh kababs in a steamed style very easy wholesome and low-calorie kebab 
Literally juicy and delicious seekh kababs once you must try them you will forget other seekh kababs, this is my own version which I am sharing with you all….
So let’s begin with step-by-step photos……
                           
steamed-chicken-seekh-kabab-recipe


What is chicken seekh kabab?
  1. First thing, what does seekh kabab mean? Well, seekh quite literally means skewers and kabob usually means a meat patty or actually even cubes of grilled meat.
  2. However Pakistani Seekh Kabab is almost always made with minced meat and they get their long shape by being skewered.
  3. In Pakistan you’ll find all types of kabab: beef seekh kabab, mutton seekh kabab and chicken seekh kabab are the most popular variations of kabab.
  4. While Seekh Kabab is an appetizer that’s delicious dipped in green chutney,it goes very well as a side with mains such as this puri paratha and paratha ,here you can also bake in chicken seekh kabab
How do you bake chicken seekh kabab?
  1. It's easy to bake chicken seekh kabab in the oven.
  2. Start by preheating your oven to 200 C and lightly grease a baking tray.
  3. Place the seekh kabab onto the baking tray, and bake for about 10 minutes or so, turning the seekh kabab once so that they evenly cook.
  4. Once the seekh kabab is golden brown and cooked through, remove it from the oven and serve immediately.
Tips:
  1. I didn’t use any binding agent in kabab as I cared about that not to added any moisturized ingredients until squeezed and dried
  2. Otherwise, kabab will be shred and apart from skewers
  3. if the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture. 
  4. I used chicken meat but you can use beef, mutton, or lamb
  5. For it has to increase marination time more than chicken
  6. The rest of the ingredient will remain the same
  7. After steaming you can store kebabs for up to a month  
steamed-chicken-seekh-kabab

We need:

we-required-ingredients

Preparation of making steamed chicken seekh kabab:
Take all ingredients and prepare them all 
               
prepare-all-ingredients

Chopperize meat:
Put chopped veggies into a food processor,chopperize them once then add chicken meat and chopperize them again
                     
chopperize-the-veggies


Then add squeezed onion along with seekh masala powder
                              
add-masala-and-onion-to-the-chicken

Further chopperize it until you get fine paste
                           
chopperize-the-meat-until-you-get-fine-paste


Transfer to another mixing bowl and knead it as a dough for around 7-8 minutes then add oil and adjust the salt at this stage
                     


Heat the charcoal 
                                   

Then give it to smoky flavor for a minute, Towards the end add squeezed papaya paste and further mix them well, keep in the fridge for marination about 3-4 hours
        

Meanwhile soak the skewers in water 
                           
soak-the-skewers-in-water


Skewering seekh kabab:
First heat up the steamer on high flame
              
heat-up-the-steamer

Grease the hand with oil, then scoop out a medium ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands, press your middle finger in a diagonal angle down the chicken skewer to make the signature grooves on the kebab

thread-the-kababs-in-skewers


Prepare all kebabs and place on tray
          
place-chicken-skewers-onplate


Steaming seekh kababs:
Place the chicken skewers on steamer 
         
place-chicken-kababs-in-steamer


And then cover the lid,allow to cook around 10 minutes on high-medium heat
                 
let-the-kababs-steames-for-10-minutes


Chicken seekh kababs are done
                  
chicken-seekh-kababs-are-done


Transfer to the tray or plate
Now at this stage you can store it in the food container
                    
store-the-kababs-by-keeping-in-food-container


Grilling chicken skewers:
Heat the grill pan with little oil
                     
heat-the-grill-pan


Place 2-3 chicken skewers on the pan and grill them on low-medium heat,grill each side around 1-2 minutes then flip the side of chicken skewers and grill them as the same before, keep flipping until you get evenly golden brown color on seekh kababs
                       
grill-the-kebabs-on-pan


Once cooked, side the kebabs onto a plate
               
once-cooked-slide-the-kababs



Or serve with skewers it's all up to you

                         
transfer-to-the-serving-plate


Chicken seekh kababs can be served green raita and pita bread.
                     
seekh-kababs-are-served-raita







Chicken Seekh Kababs are delicious Pakistani appetizer made with ground meat and a handful spices,a delicious steamed seekh kebabs...

Ingredients:
  1. 300 g, chicken mince or meat
  2. 2 tbsp,seekh kabab masala powder or to taste
  3. 1 ½ tbsp,oil
  4. ½ tsp,papaya paste squeezed
  5. Salt if needed
  6. Skewers,as required
  7. 2 tbsp,olive oil
  8. 2 handful,coriander leaves chopped
  9. 2-3 pcs,green chilies chopped
  10. 2 medium sized onion grated and squeezed
  11. ½ inch, ginger grated 
How to make chicken seekh kabab?
Instructions:
  1. Put coriander leaves, ginger and green chilies into food processor
  2. Chopperize them once then add chicken meat and chopperize them again then add squeezed onion along with seekh masala powder
  3. Further chopperize it until you get fine paste
  4. Transfer to the another mixing bowl and knead it as a dough around 7-8 minutes then add oil and adjust the salt at this stage
  5. Knead it further for  2-3 minutes
  6. Heat the charcoal 
  7. Then give it to smoky flavor for a minute
  8. Towards the end add squeezed papaya paste and further mix them well
  9. Keep in the fridge for marination about 3-4 hours
  10. Meanwhile soak the skewers in water
  11. First heat up the steamer on high flame
  12. Grease the hand with oil
  13. Then scoop out a medium ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands.
  14. Press you middle finger in a diagonal angle down the chicken skewer to make the signature grooves on the kebab.
  15. Prepare all kebabs and place on tray
  16. Place the chicken skewers on steamer and cover the lid
  17. Allow to cook around 10 minutes on high-medium heat
  18. Chicken skewers are done
  19. Transfer to the tray or plate
  20. Now at this stage you can store it in the food container
  21. Heat the grill pan with little oil
  22. Place 2-3 chicken skewers on the pan and grill them on low-medium heat
  23. Grill each side around 1-2 minutes then flip the side of chicken skewers and grill them as the same before
  24. Keep flipping until you get evenly golden brown colour on seekh kababs
  25. Once cooked, slide of the kebabs onto a plate or serve with skewers its all up to you
  26. Chicken seekh kababs canbe served green raita and pita bread.
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