Shikampuri Kebab

Ingredients

• 500g (1.1 lb) lean ground chicken 500g (1.1 lb) lean ground chicken
• 1 cup (200g) yogurt 1 cup (200g) yogurt
• 1/2 cup (75g) finely chopped onions 1/2 cup (75g) finely chopped onions
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon finely chopped mint leaves 1 tablespoon finely chopped mint leaves
• 1 tablespoon finely chopped coriander leaves 1 tablespoon finely chopped coriander leaves
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the ground chicken, yogurt, onions, ginger-garlic paste, mint leaves, coriander leaves, garam masala, turmeric powder, red chili powder, cumin powder, salt, and breadcrumbs. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
3. 3.
   After the marination time, take small portions of the mixture and shape them into round patties or kebabs.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Shallow-fry the kebabs in batches until they turn golden brown on both sides.
5. 5.
   Once cooked, transfer the kebabs to a paper towel-lined plate to remove any excess oil.
6. 6.
   Serve the Shikampuri Kebabs hot with mint chutney and naan bread.

Treat your ingredients with care...

• Ground chicken — Make sure to use lean ground chicken for a healthier option. If you prefer, you can also use ground lamb or beef for a more traditional taste.
• Yogurt — Opt for Greek yogurt or hung yogurt for a thicker consistency. If you prefer a dairy-free version, use a dairy-free yogurt alternative.

Tips & Tricks

• For a smoky flavor, you can add a teaspoon of roasted cumin powder to the kebab mixture.
• If the kebab mixture feels too wet, add a little more breadcrumbs to bind it together.
• To make the kebabs even more tender, you can add a tablespoon of raw papaya paste to the marinade. Papaya contains natural enzymes that help tenderize the meat.

Serving advice

Serve the Shikampuri Kebabs as an appetizer with mint chutney and naan bread. They can also be enjoyed as a main course with a side of fragrant rice and a fresh salad.

Presentation advice

Arrange the golden-brown Shikampuri Kebabs on a platter, garnished with fresh mint leaves and a sprinkle of garam masala. Serve them alongside a bowl of vibrant green mint chutney for a visually appealing presentation.