Chicken Kebab

Kebabs (Kebob, Kabab) need no introduction. This juicy grilled minced/ground meat preparation originated in Persia and has found its way all around the world. Muslim rulers from the Middle East (known as Mughals or Moguls) ruled India for over two centuries (1500s-1700s). They brought along with them the tastes and culture of the Middle East - the Taj Mahal (one of the seven wonders of the world) was built by one of the Mughal Emperors and at the same time Indian food, got a new dimension - Mughlai cuisine, as it is known in modern India, a rich fusion of Middle Eastern cooking styles and Indian spices. 


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Contrary to popular belief (among college-going students and beginners), kebabs are relatively easy to make. There is no doubt, grilling kebabs adds the irresistible charred (carcinogenic!) taste to it but you can always roast them in an oven (without sacrificing taste). The Indian version of the kebab is made from either chicken or lamb meat. As a poor graduate student, lamb is not always an option for me. Hence, chicken - thigh chicken. Mark the words, thigh chicken. Yes, if you are very health conscious (and promise that you wont top the kebab with cheese) go for breast chicken-the kebab usually turns out to be dry because breast chicken is very lean. You can skip the margarine/butter in the recipe and instead add a tbsp of virgin olive oil. Personally, I skip margarine to make the recipe marginally healthier. If you are a pro (or not), and you can get the right consistency for the ground chicken mixture, put it on skewers - food is all about taste and sight. Make it look pretty. Well, not if you have an assignment due next day or research to catch up with.


Ingredients (Serves 3-4)
1. Chicken thigh ~ 1.5 lb, ground (its messy but you can mince the chicken in a blender in small batches after cutting the chicken into small cubes; fresh ground chicken makes the kebab taste better, one can also use ground chicken sold at the supermarket). Before cutting and mincing the chicken in a blender or a processor, make sure to pat the chicken with a paper towl to remove excess moisture. 
2. Onion - 1 big, finely chopped
3. Thai pepper - 3, very finely chopped (use chilli powder instead to adjust hotness level)
4. Cumin powder - 1/2 tbsp
5. Coriander powder - 2 tbsp
6. Ginger garlic paste - 2 tbsp 
7. Turmeric powder - 1/4 tbsp
8. Garam masala - 1/8 tbsp
9. Black pepper - 1/8 tbsp
10. Salt - to taste
11. Oil - 1 tbsp


Fry the finely chopped onion till they are slightly golden brown. Add everything in a large bowl and mix the contents well. Keep aside in the refrigerator for 1-4 hours depending on time availability. In a hurry, you can use the mixture right away without marinading the chicken. To increase the consistency of the mixture, you can add bread crumbs or corn flour but avoid adding too much. Make rolls out of the mixture and put them on skewers or place them directly on a baking tray coated with a thin layer of oil. Grill it on a charcoal grill or roast in an oven at 375F for around 30 minutes, flipping the kebab rolls on the other side after around 20 minutes. Ensure that the kebabs are well cooked by cutting through a kebab.


If you are improvising with the recipe, adjusting the spiciness - be sure not to overdo it since you wouldn't be able to taste the raw chicken. What you get to taste is the end product - the kebab ! 


Go grill some kebabs on skewers for a Sunday lunch and serve hot with pickled onion* and cilantro. 


*Onion pickle: Soak the onion slices in a concoction of vinegar, salt and chilli powder.