Simply Kebabs

Chicken mince marinated with basic spices and veggies then shaped and pan fried

Ingredients

1 kg chicken mince

150 g onion (finely diced)

4-5 cloves garlic (finely minced or grated)

2 tbsp grated ginger

2-3 green chillies (crushed)

½ cup coriander chopped

Dry spices-

Salt to taste

2 tsp red chilli powder

2 tsp cumin seeds powder (zeera)

2 tsp crushed coriander seeds (dhania)

2 tsp fennel seeds powder (saunf)

1 tsp pomegranate seeds powder (optional)

you can dry roast the seeds together and dry grind into a coarse powder or use powders.

Cooking oil for pan frying the kebabs

Method

Marinate mince with all the ingredients including all the dry spices. Mix in really well everything together. Leave aside for couple of hours if possible. If not, you can make them straightaway after marinating, they still taste very flavourful and juicy.

Place the mince in the blender preferably a food processor. Use the pulse setting to control the texture. Pulse in short bursts of 2-3 seconds until the mince reaches the desired consistency. Stop and scrape the edges to ensure even blending. Avoid over blending to prevent the mince from becoming too mushy.

Divide the mince into small portions and shape each portion into an oblong shape. I prefer this shape as the size and thickness of the kebab guides the taste. Fry the kebabs in small batches.

In a pan, add a tbsp of cooking oil. When the oil is hot, place few kebabs and let them sizzle cook on high flame for about 2-3 minutes. Turn them when the bottom is golden brown and sizzle them from other side. Keep turning them and make them golden brown from all sides. Continue this process on high flame. When they are brown from each side change the flame to medium and let them cook for 5-6 minutes. This will keep the kebabs soft and juicy. Do not overcook as it will make the kebabs dry. Let them rest on a plate before serving for few minutes. This will help release the juices from the cooked meat.

Mint and yoghurt sauce

½ cup yoghurt

1 tbsp mayonnaise

½ cup mint leaves

½ cup coriander leaves

4-5 green chillies

2 tbsp lemon juice

3 cloves garlic

Salt

Grind all the ingredients together except yoghurt, mayonnaise and salt. Mix in the yoghurt, mayonnaise, salt and the paste together to make the sauce.

Serve kebabs with mint and yoghurt sauce!