Spicy Chicken Seekh Kebabs With Mint Chutney Recipe

Indian cuisine · 341 calories

About this recipe

Spicy Chicken Seekh Kebabs with Mint Chutney is the ultimate Indian snack for any occasion. Packed with bold flavors, this dish starts with chicken mince mixed with a blend of aromatic spices like cumin, coriander, and red chili, combined with fresh mint and coriander for a vibrant kick. Shaped into skewers and grilled to perfection, the kebabs boast a succulent texture and irresistible aroma. Pair them with a refreshing mint chutney prepared effortlessly using Coconut Mint Chutney Mix for a tangy complement to the spice. This recipe is not just delicious but also packed with nutrition, offering 35g of protein per serving to keep you fueled and satisfied. Whether it’s a party appetizer or a quick snack, these kebabs are sure to be a hit. Dive into a cooking experience that’s simple yet rewarding, and enjoy the burst of Indian flavors in every bite.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 50 g Everest Cumin Powder
  • - Red Chilli Powder
  • 250 ml Keya Lemon Juice
  • 500 ml Oil (For Frying)
  • - Coconut Mint Chutney Mix
  • 25 g Whole Black Pepper
  • 200 g Grand Masala Handmade Garam Masala
  • 100 g Lemon
  • 500 g Onion
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 1.82 kg Saffola Gold Blend Of Rice Bran & Corn Blended Cooking Oil

Instructions

  1. 1. Combine chicken mince with rice flour, ginger paste, garlic paste, and all powdered spices in a large bowl.
  2. 2. Finely chop mint leaves, coriander leaves, and green chilies, then add them to the chicken mixture.
  3. 3. Add lemon juice and salt to the mixture, and knead until evenly combined and slightly tacky.
  4. 4. Divide the mixture into 8 equal portions and shape each portion into a long cylindrical kebab around skewers.
  5. 5. Heat vegetable oil in a grill pan or tawa over medium heat.
  6. 6. Place the kebabs on the pan and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
  7. 7. Meanwhile, mix Coconut Mint Chutney Mix with water to prepare a smooth chutney.
  8. 8. Adjust the chutney consistency if needed by adding a bit more water and stir well.
  9. 9. Remove the kebabs from the pan and let them rest for 2 minutes before serving.
  10. 10. Serve the kebabs hot with the mint chutney and a wedge of lemon for garnish.