Chicken Reshmi Kebab
Reshmi chicken kabab has a creaminess and suppleness that it gets not only from the bits of cheese mixed in with the ground meat but also from the onion and ginger that tenderize it
Servings: 8
Calories: 136kcal
Ingredients
- 1 pound ground chicken
- 1 egg
- 1 tsp ground cumin better if you toast whole seeds
- ½ tsp black pepper
- ½ tsp turmeric powder
- ½ tsp Kashmiri chili powder or paprika
- ½ tsp garam masala
- 1 inch ginger
- ½ cup shallot or onion
- 2 green chilies less for lower spice
- ¼ cup cream cheese ¼ cup mild white cheese like white cheddar or edam
- 3 tbsp besan chickpea flour
- salt to taste
Instructions
- Create a paste from ginger, shallot and chilies by blending in a small blender or chopping them finely.
- In a bowl, mix the ground meat, cumin, pepper, turmeric, chili powder, garam masala, cream cheese, besan, egg, and the ginger-onion-chili paste. Make sure the ingredients are well combined, and there are no large chunks of cream cheese. Chill the mixture in the freezer for about 15 minutes.
- Coat a plate and your hands with oil. Form kebabs with about 3 tablespoons of the meat mixture. Optionally, place on skewers. Put the skewers in the freezer for up to 15 minutes.
- Heat a grilling surface. A barbeque or a cast iron grill will work. Make sure your surface is coated in oil. Add the kebabs, and cook to brown on each side, about 3-5 minutes on the first side and 2-3 minutes after flipping. They should reach an internal temperature of 165°F.
Video
Nutrition
Calories: 136kcal | Carbohydrates: 4g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 153mg | Potassium: 368mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg