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.
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