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
Prep: 25 min
Cook: 10 min
Total: 35 min
Servings: 8
Ingredients
- 1 pound ground chicken
- 1 egg
- 1 tsp cumin (toasted and ground)
- ½ tsp black pepper
- 1/2 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)
- 1/4 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.
Nutrition
- Calories: 136
- Carbohydrates: 4
- Protein: 13
- Fat: 7
- Saturated Fat: 3
- Polyunsaturated Fat: 1
- Monounsaturated Fat: 3
- Trans Fat: 1
- Cholesterol: 76
- Sodium: 153
- Potassium: 368
- Fiber: 1
- Sugar: 1
- Vitamin A: 157
- Vitamin C: 2
- Calcium: 67
- Iron: 1