How to make Cheesy Seekh Kebab - Cheese mixed with chicken mince and masalas, wrapped around satay sticks and grilled.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Processed cheese (प्रोसेस्ड चीज़), Chicken mince (चिकन कीमा)
Cuisine : Indian
Course : Snacks and Starters
Cheesy Seekh Kebab Recipe Card
Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!
For more recipes related to Cheesy Seekh Kebab checkout Mexican Cheesy Chicken, Cheesy Corn Balls, Cheese and Olive Sandwich, Schezwan Cheese Fritters . You can also find more Snacks and Starters recipes like Falafel With Oats, Noodle Cutlet, Turkish Kabab, Cheese And Dill Canapes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cheesy Seekh Kebab Recipe
Processed cheese grated ¾ cup
Chicken mince 1 cup
Ginger finely chopped ½ inch
Garlic cloves finely chopped 4-5
Green chillies finely chopped 1-2
Garam masala powder ½ teaspoon
Green cardamom powder ¼ teaspoon
coriander leaves chopped 1 tablespoon
Cashewnut powder 2 tablespoon
Egg 1
Salt to taste
Oil for greasing
Melted butter for basting
Method
Step 1
Put chicken mince in a bowl. Add ginger, garlic, green chilies, garam masala powder, cardamom powder, coriander leaves, cashew nut powder, egg and salt and mix well.
Step 2
Add cheese and mix well.
Step 3
Grease your palms with some oil, divide the mixture into equal portions and wrap them around 2 satay sticks together.
Step 4
Heat a grill. Place the sticks on it and grill, basting with butter, till fully cooked, golden and grill marks appear on sides.
Step 5
Garnish with mint sprig and serve hot with onion rings and lemon slices.
