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.
Preparation Time: 45 minutes
- 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
- 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!
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.
Wash the wooden skewers in cold water before piercing them with the marinated chicken and vegetables. This
prevents them from burning!