Succulent, flavoursome kebabs are delicious appetizers, often served with drinks. Kebabs also make for a satisfying and filling meal by itself, what adds to the appeal of kebabs is that it easy to chew and takes less time to be made as compared to meat curries. Kebabs have a distinctly smoky flavour and there are different kinds such as Burra Kebab, Seekh Kebab, Kalmi Kebab, Reshmi Kebab, and more.
Kebabs are made by grilling minced meat or keema, which is marinated with spices, plain curd, green chillies, chopped coriander leaves, and fried sliced onions. While the kebab can be eaten by itself, it is even more delicious when served with parathas. Apart from a range of non-vegetarian kebabs too, there are vegetarian kebabs too, which are popular in India, which are made with vegetables, paneer, pineapple, soybeans, and more.
Chicken Kebab is the most well-known kebab. It can be made in a variety of ways. One such example is Chicken Cheese Kebabs. The taste of Chicken Kebab is heightened with the addition of grated cheese. Chicken Cheese Kebab is a melt-in-your-mouth recipe and can easily be made at home.
Trivia
It is said that kebabs originated in Turkey and were invented by soldiers who used their swords to pierce through meat and roast it over an open fire.
Here is a recipe for Chicken Cheese Kebab.
Ingredients:
- Chicken keema 500 grams
- Grated cheese 50 grams
- Lemon juice 1 tablespoon
- Jeera powder 1 teaspoon
- Coriander powder 1 teaspoon
- Garam masala powder 1 teaspoon
- Turmeric powder 1 teaspoon
- Black pepper powder 1 teaspoon
- Chilli flakes 2 teaspoons
- Ginger and garlic paste 2 tablespoons
- Green chilli paste 1 tablespoon
- Roasted gram powder 4 tablespoons
- Fried onion slices 1/2 cup
- Mint leaves (Pudina) chopped 1 tablespoon
- Refined oil
- Salt to taste
Method:
- To marinate the chicken keema, add the jeera powder, coriander powder, black pepper powder, salt as per taste preference, turmeric powder, red chilli flakes, ginger and garlic paste, green chilli paste, and lemon juice to the chicken keema, and mix all the ingredients well together
- Then add the grated cheese, and mix well
- Add the roasted gram powder and mix again, then add the fried onion slices, and mix
- Add the chopped coriander and chopped mint leaves, and mix well
- Keep the marinated chicken keema for two to three hours in the fridge
- Take the marinated chicken keema out of the fridge and lightly steam it. Then make a kebab out of it by wrapping around the meat a skewer to give it a kebab shape
- In a pan, heat two tablespoons of oil and place the Chicken Cheese Kebab on it, fry on both sides until it turns golden brown
- Take off from flame and place the seekh on a paper napkin to drain excess oil
Serve the Chicken Cheese Kebab hot on a plate, adding round onion slices and lemon slices (to cut the oiliness of the kebab) and with pudina chutney for lunch or dinner.
