| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 13g | 3g | 19g |
| sugars | fibre | protein | salt |
| 3g | 2g | 25g | 0.8g |
Why I Love Indian Chicken Keema Kebab
Of the myriad dishes I’ve encountered and experienced in my culinary journey, the Chicken Keema Kebab always stands out as a rich tapestry of flavors. Rooted deeply in Indian cuisine, it has a vibrant intensity which I find unparalleled. It echoes the Tex-Mex flavors that I grew up with in Texas, and it’s a delightful experience to weave them with traditional Indian spices.
A Recipe Close to My Heart
So what makes the Chicken Keema Kebab so special to me? It’s the multi-faceted and subtle nuances of the dish. The delicate balance of finely chopped onions, ginger, and garlic, complemented by the zest of green chilies and a combination of spices, creates an extraordinary balance of flavors. I often find myself taken back to my roots, with the robustness akin to the hearty Southern dishes with which I grew up. This recipe is reminiscent of the classic Chicken Sausage Kebabs by the talented chef Rick Martinez, who is known for his inventive and fresh takes on classic recipes.
Pairing Possibilities
One of the magnificent things about the Chicken Keema Kebab is its versatility. It’s a flavor-packed accompaniment that pairs incredibly well with numerous dishes. It would be a great pairing with a refreshing Cucumber Yogurt Salad with Dill and Mint, or with warm naan and a tangy mint chutney for a slightly more traditional approach. The aromatic spices, underlying heat from the chili powders, and overall savory appeal means it complements – without overshadowing – an array of dishes.
Being a schoolteacher, I’ve had the opportunity to introduce this recipe to many young taste explorers, and watching their faces light up with intrigue and delight at the flavorful discovery always warms my heart. This Chicken Keema Kebab recipe, from start to finish, is sheer joy and a testament to my love for food, teaching, and sharing culinary adventures.
What You’ll Need
- 2 pounds of ground chicken
- 1 cup of finely chopped onion
- 2 tablespoons of chopped ginger
- 2 tablespoons of chopped garlic
- 2 tablespoons of finely chopped green chillies
- 1 cup of chopped fresh cilantro
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- 1 teaspoon of garam masala
- Salt to taste
- 3 tablespoons of oil
- 2 eggs
- 4 tablespoons of bread crumbs
- Skewers for grilling
Method
Step One
First, heat the oil in a pan over medium heat. Add the finely chopped onions, ginger, garlic, and green chillies to it. Sauté these until the onions become lightly golden.
Step Two
Add the cumin powder, coriander powder, turmeric powder, red chilli powder, and garam masala to the onion mixture. Cook these spices with the onion mixture for about 2 minutes.
Step Three
Add the ground chicken to the pan, breaking it up as you add it. Mix it well with the cooked spices and onion mixture. Cook the chicken until it is no longer pink.
Step Four
Add the chopped fresh cilantro to the pan and mix it well with the cooked chicken. Season the mixture with salt to taste. Allow it to cool.
Step Five
Once the chicken mixture has cooled, add the beaten eggs and bread crumbs to it. Mix these well to form the kebab mixture.
Step Six
Preheat your grill or oven to medium-high heat. Meanwhile, divide the kebab mixture into equal portions and shape each into a cylinder around a skewer.
Step Seven
Grill the skewers for about 10 minutes, or until the kebabs are golden brown and cooked through, turning them occasionally to ensure they cook evenly.
Step Eight
Serve the Chicken Keema Kebabs hot, garnished with extra cilantro if desired.
