Best Chicken And Pork Seekh Kebabs Recipes
CHICKEN AND PORK SEEKH KEBABS
Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 17
Steps:
- Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.
- Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.
CHICKEN AND PORK SEEKH KEBABS
Steps:
- 1. Toast coriander seeds, cloves and cardamom pod in a skillet over medium low heat until fragrant 3-5 minutes. Let cool, then grind. 2. Preheat grill to medium high. Using your hands combine all ingredients. For each kebab shape 1/3 cup mixture into 5 inch log. slide a skewer through center. Grill until cooked through about 4 minutes per side.
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