Chicken Sheek Kebabs

    Sheek Kebabs can be served as a side dish with an Indian meal, as a starter or as a main meal with salad. They are
    ideal for a BBQ too. The name ‘Sheek’ comes from being cooked on a stick or a skewer.

    Serves 6:
    Preparation Time: 45 minutes


    Ingredients:
  • Chicken, breast fillet – 1 kg
  • Red or Green Pepper, cut into big square chunks – 2
  • Onion, cut into big square chunks – 3
  • Oil – 10 tablespoon (Can be substituted with Ghee.)
  • Salt – 1 teaspoon
  • Vinegar – 2 tablespoon
  • Turmeric – 1 teaspoon
  • Cumin Powder – 1½ teaspoon
  • Garam Masala – 1½ teaspoon
  • Chillie Powder – 1 teaspoon
  • Coriander Powder – ½ teaspoon
  • Ginger paste or grated – 2 teaspoon
  • Onion grated – 1 medium
  • Lime – 1


    Method:
  • Cut the chicken breast fillet, pepper and onion into big square chunks.

  • Put the pepper and onion in a separate bowl. Drizzle 5 tablespoon of oil on them. Mix well and keep aside.

  • Marinate the chicken with 1 teaspoon salt, 2 tablespoon vinegar, 1 teaspoon turmeric, 1½ teaspoon cumin powder, 1½
    teaspoon garam masala, 1 teaspoon chillie powder, ½ teaspoon coriander powder, 2 teaspoon ginger paste, 1 medium
    onion grated and 5 tablespoon oil.

  • Mix all the ingredients together and marinate for 3-4 hours, if possible.

  • Put all the ingredients in a skewer. Make a pattern with 1 piece onion, 1 piece pepper, 1 piece onion, 2 pieces of
    chicken and do it twice to complete the kebab.

  • Put under a very hot grill, turning occasionally until thoroughly cooked. If using a home oven, roast it for 20 minutes
    on 210 ºC. Grill for the last 5 minutes on highest grill setting possible.

  • Squeeze some lime juice on to. Serve hot as a starter or a main course with rice and chutney!


    Variation:
    Blend mint leaves, fresh coriander leaves, garlic, saffron strands, cinnamon, green chillies and lemon juice in a blender.
    Marinate chicken pieces in this paste. Brush ghee on the marinated chicken and grill until cooked.


    Tips:
    Wash the wooden skewers in cold water before piercing them with the marinated chicken and vegetables. This
    prevents them from burning!