Obsessive compulsive BBQ disorder. Our loved ones sat us down.
“You know we come to you in a spirit of love.”
“We’ve just noticed that it’s happening all the time.”
“Every weekend. You.. you need to know when to stop.”
“It was okay as a recreation activity. But all the time, dusk or dawn, come windchill or hail. You just keep indulging, I should say overindulging yourself!”
(High pitch wailing ensues from respective Indian and Pakistani sides of the family) **
** Events portrayed may have been slightly exaggerated for illustrative purposes only.
Alright so I guess I’ll acknowledge that we’re an obsessive household when it comes to our BBQ activities. Since the beginning of the year we’ve been trying out different recipes on the grill until we hit the sweet spot with our chicken kebabs. Let’s just say those elastic waist pants sure come in handy sometimes! There was plenty of sampling, analyzing and tweaking and then repeating the process again until we found the perfect Chicken Kebab recipe that hit all of the desired flavor notes. Our final version for Chicken Kebab is a wonderful marriage of the Persian Koobideh Kebab and the Seekh Kebab from the Indian Subcontinent.
Alright let’s throw in some Pakistani Persian music with Atif Aslam to get us in the fusion mood…..
On a side note we have a new addition to our family. That’s right we’re so happy to announce the arrival of a beautiful 26 inch Weber Grill which stands side by side it’s sibling grill (let me wipe a sentimental tear!) Please don’t be offended if we constantly post pics of our little ones on all forms of social media because of course our baby grills are more precious than yours and you need to know every excruciating detail about their life hence forth.
Alrighty then let’s get onto making some kebabs. These Chicken Kebabs started life as the Persian Koobideh kebabs infused with fragrant sumac, onions and turmeric. Hopping over to the Indian subcontinent these kebabs borrowed the heat factor from Chicken Seekh kebabs to meld together into a perfect marriage of flavor. It’s a chicken ‘seekhboodeh’!! Okay gotta trademark that…
For a more flavorful experience we highly recommend using fresh chicken mince from leg and thigh meat. Another magic ingredient is to add dry minced onions, I got a large bottle from Aldi for around $1! In a traditional koobideh kebab the onions are grated and then squeezed dry to remove the moisture. However after trying different versions we found that dry minced onions work better as they help to bind the meat similar to the job of breadcrumbs and add a distinctive flavor too. Also how can we forget no sad crying eyes from grating onions..dried onions for the win!!👏
The recipe down below is for 4 lbs of meat because honestly if you’re going through the effort of grilling I believe the more the merrier as at the end of day you will have around 14 kebabs which are around 10 inches long. However if need be you can easily divide the recipe for a smaller amount. Combine the meat, spices, onions and eggs along with the chilis and kneed together until there’s a sticky consistency. Put aside in the fridge for at least 1 hour to chill the meat so it will stick easily onto the skewer. Flat skewers work best for this type of kebab, we set aside around 15 skewers which were around 12inches long for 4lbs of meat but ended up using 14. It really depends on how thick you want the kebab. In general when you put the meat on the skewer is should be around 1/3 to 1/2 inch around the skewer. Another tip is to always have wet hands before you work with spreading the meat down the skewer as it will prevent the meat from sticking to your hands. Once the skewer is ready place it on a shallow baking tray so that the kebab doesn’t touch the surface and the tips of the skewers are resting on the tips on the edge of the tray.
Once the grill is ready put the skewers on direct heat and turn as necessary until cooked. The kebab should be cooked in around 10 minutes with all sides nicely grilled.
After the kebabs are grilled it’s easier to take them off the metal skewer while they are still hot otherwise once the kebabs begin to cool they will dry and stick onto the skewer. To maintain moistness brush with some melted butter and store in a sealed container until ready to serve.
Voila! Our favorite kebab recipe, hope you enjoy it and let me know if you make these how they turn out and how you make your kebabs.