Step-by-Step Guide to Make Thomas Keller Gilafi chicken Seekh kabab / Seekh Kebab:

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, gilafi chicken seekh kabab / seekh kebab:. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Gilafi chicken Seekh kabab / Seekh Kebab: is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Gilafi chicken Seekh kabab / Seekh Kebab: is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook gilafi chicken seekh kabab / seekh kebab: using 18 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Gilafi chicken Seekh kabab / Seekh Kebab::

1. Prepare 🌻FOR KABABS:
2. Make ready 600 g Chicken mince
3. Make ready 1 onion sliced
4. Take 1 Tbsp Red chili powder
5. Prepare 1 tsp Garam masala powder
6. Get 1 Tbsp Ginger garlic paste
7. Take 1 tsp Cumin powder
8. Make ready 2-3 green chillies
9. Get 1 Tbsp Lemon juice
10. Take Salt to taste
11. Take 🌻FOR COATED:
12. Prepare 2 Onion finely chopped 2
13. Make ready 2 Tomatoes finely chopped
14. Prepare 1 Green capsicum finely chopped
15. Prepare 1 Tbsp Coriander leaves finely chopped
16. Get 1 Tbsp Green chilli finely chopped
17. Take Oil as required
18. Get 1/4 cup Mint finely chopped

Steps to make Gilafi chicken Seekh kabab / Seekh Kebab::

1. In a food processor or grinder add mince, onion, salt, red chili powder, garam masala, ginger garlic paste, cumin powder, lemon juice, coriander leaves, mint leave, green chilies. - Grind all these ingredients well. - Skewer the mince onto wooden skewers.
2. Take chopped onion, capsicum and coriander leaves in a flat plate. - Wrap these chopped vegetables around the kebabs. - Bake them in oven at 180 degree for 8 to 10 minutes. - Your Gilafi Kababs are ready to serve.

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