Indian BBQ Lucknowi Chicken Seekh
Seekh-style grill
- Time
- 50 min
- Serves
- 4
- Calories
- 390 kcal
- Protein
- 39 g
About this recipe
Lucknowi-style chicken seekh is softer and more aromatic than a fiery roadside kebab. Browned onion, cashew, cream, cardamom and white pepper give it a gentle richness, while the grill adds the smoke it needs. It is the kind of kebab that works well for family dinners because the spice is fragrant rather than hot.
Chicken mince is leaner than lamb, so a little cream and cashew powder help keep the texture tender. The mixture should be chilled before shaping; otherwise it can slide off skewers. If you do not have flat skewers, shape the mix into long logs and grill them on a ridged pan.
Serve with mint chutney, onion and roti. These kebabs are high-protein and no-deep-fry, with a festive feel that does not require deep technique. They also make excellent wraps with lettuce, cucumber and a thin yogurt sauce.
Ingredients
Quantities for 4 servings.
Method
- 1Mix chicken mince with browned onion, ginger-garlic, cream, cashew powder, spices, herbs and salt.
- 2Knead lightly until the mixture turns tacky, then chill for 20 minutes.
- 3Shape the mince around flat skewers or into long seekh-style logs.
- 4Brush with ghee or oil and grill over medium-high heat, turning carefully.
- 5Cook 10-12 minutes until browned outside and cooked through inside.
- 6Rest briefly, then serve with mint chutney, onion, lemon and soft roti.
