Mint Chicken Seekh Kebab
This summer has been quite indulgent. Generally people eat less in the heat but this year there wasn’t that much heat- and I certainly did not have a problem eating- and drinking.. Yes there were quite a lot of Malbec wines.
Now that I am back from vacation, I feel I need to get back into eating the right thing again. Its not that I don’t eat and cook healthy all year round but I feel I should pay a little more attention right now so I don’t fall off the wagon once winter comes along- I crave rich stews, sauces and dark red cabernets.. which can be quite dangerous in terms of high calories.
I had the cabbage and peas in the fridge and I wanted to cook a healthy protein. Kebabs came to mind- specifically seekh kebabs. In the past I have made them with pork and turkey. For this recipe I used ground chicken. I wanted to keep the recipe clean and easy so I used mint as the dominant flavor. It has some onion to soften the texture and garlic for its wonderful taste.
It took just a few minutes to put together. I marinated them for a few hours and then cooked them on the stove top. My daughter loves to eat them- I also like having left overs in the fridge- I cut them up and add them to a quesadilla for her lunch the next day.
They were easy and delicious- perfect dish to make for a weekday!
- 1 pound ground chicken
- ½ medium onion, chopped
- 3 garlic cloves, chopped
- ½ cup fresh mint, chopped
- 2 teaspoons salt
- 2 teaspoons garam masala
- 1 egg, beaten
- 2 tablespoons extra light olive oil
Process the onion, garlic and fresh mint in a food processor. Keep aside.
In a mixing bowl, add the ground chicken, the onion mixture, salt, garam masala and the egg. Mix well and set aside for at least 2 hours.
Heat a wide non-stick frying pan. Add the olive oil and form kebabs with the meat mixture- either round shaped like meatballs or oblong. Brown the kebabs on all sides on medium high heat about a minute on each side. Lower the heat to medium low and cover with a lid and cook the kebabs for another 10 minutes or till the insides are cooked. Serve with mint chutney.
