This #Ramzan try this simple Chicken Seekh Kabab Recipe.
Our home chef Shahnaz Shahid says that "The real taste is in your hands, whatever you make with love and affection is always appreciated". #HappyCookingToYou
Mrs. Shahnaz Shahid promises to share more recipes from her treasure chest. We are grateful to her for taking out time to visit our studio all the way from Hyderabad.

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Chicken Seekh Kebab
Recipe in English:

Ingredients
- Minced meat ½ kg
- Fried onion 1
- Gram flour 2 Tablespoon
- Salt 2 Teaspoon
- Dried pomegranate seeds powder 1 ½ Teaspoon
- Garlic+Ginger paste 1 Tablespoon
- Coriander + cumin (roast and grind) powder 1 Teaspoon
- Red chili powder ½ Tablespoon
- Garam Masala 1 Teaspoon
- Green chili chopped 2
- Coriander leaves ½ Bunch
- Cooking oil Required for shallow frying

Directions:
- Take a bowl add minced meat, fried onion, gram flour, salt, and pomegranate seeds, ginger garlic paste, garam masala, coriander and cumin powder, red chili powder, green chili and coriander leaves.
- Mix them well with hands or spatula and refrigerate mixture for 45 minutes.
- To prepare seekh, add mixture on skewers with hands and press properly for the grip and make seekh kababs.
- Put little oil in a pan and place the skewers on it.
- Keep rotating so they get evenly cooked.
- Serve them with your favorite dip or chutney.

Tips:
• If you are using wooden skewers, soak them in water for two hours before using. If you wish to use iron seekh than heat it and than place kabab carefully on the sticks for better grip.
• If you want to keep seekh kabab for future use, you can shallow fry them and keep them in an airtight box or shopper for 1-2 weeks. When you have to serve take them out and reheat them and serve.
• You can fry, grill or bake these seekh kababs. For baking preheat oven at 180 degrees C and bake the seekh kabab for 15-20 minutes.

Recipe in Urdu:

Ajza:
- Qeema ½ kg
- Piyaz (tali hwi) 1
- Besan 2 Khane ke chamach
- Namak 2 Chai ke chamach
- Anardana Kuta hua 1 ½ chai ke chamach
- Lehsan/Adrak Paste 1 khane ke chamach
- Dhania +Zeera sek ke kuta hua 1 chai ke chamach
- Lal mirch ½ khane ke chamach
- Garam Masala 1 chai ka chamach
- Hari mirch Pisi huee 2
- Hara dhania ½ ghithi
- Cooking Oil hasbe zarorat

Pakanay ka Tareeka:
- Aik bowl mei qeema, piyaz, besan, namak, anar dana, lehsan adrak paste, garam masala, dhania aur zeera powder, lal mirch, hari mirch aur hara dhaniya shamil karain.
- Achi tarah mix karain aur phir 45 minute keliye qeeme ke amezey ko refrigerate kar lain.
- Hath ki madad se qeema ke amezey ko seekh ya sticks par daba daba ke seekh kabab ki shakal main lagayen.
- Taway pe oil shamil Karen aur stick ko darmiyani aanch par rakh den. Stick ko ghumate rahna hai take kabab sahi se fry hojayen.
- Ab Tayar kiye hue seekh kabab apni pasand ki chatni ya ketchup ke sath serve Karen.

Tips:
• Agar wooden sticks use karni hon tu sticks ko 1 ghantay keliye pani main dubo den. Aur agar sheekh istimal karni ho tu masala lagane pehle seekh ko garam karlen aur ihtiat se us par kabab ko lagayen.
• Agar seekh kabab ziada mikdaar main bana liye jayen tu fry karne ke baad air tight box ya shopper main 1-2 hafte keliye freeze kar ke rakh sakte hain. Jab istimal karne ho tu garam karke serve karlen. 
• Seekh kabab ko fry, grill aur bake kia ja sakta hai. Bake karne keliye oven ko 180 degree pe garam karlen aur phir seekh kabab ko 15-20 minute bake karlen.

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