Chicken Seekh Kebabs with Mint Chutney
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 600 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 15 g fresh ginger, grated
- 2 tbsp gram flour
- 1 tsp garam masala
- 2 fresh green chillies
- 20 g fresh mint
- 20 g fresh coriander
- 1 fresh lime, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 31.7 g
- Carbohydrate
- 7.4 g
- of which sugars
- 3 g
- Fat
- 14.1 g
- of which saturates
- 2.4 g
- Fibre
- 2.3 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the chicken in a food processor with the onion, garlic, ginger, gram flour, garam masala and half the green chillies until smooth and sticky.
- 2
Shape the mixture around skewers into long sausage shapes, then chill for 15 minutes to firm up.
- 3
Brush with the vegetable oil and grill under a hot oven grill, or on a griddle, for 12-14 minutes, turning, until lightly charred and cooked through with no pink remaining.
- 4
Blitz the mint, coriander, remaining green chilli and lime juice with a splash of water to make the chutney.
- 5
Serve the kebabs with the mint chutney and a salad.
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