“I could talk food all day. I love good food.”
Tom Brady
I’ve made almost similar kebabs once before, but thought of making these on the lines of the Middle Eastern burger patties that I’d made some time back. The basic difference I found was the addition of thick yogurt. Seems to play some magic in there. These kebabs are very comforting, very on the go, very party pleasing, & full of fresh flavour. You would typically find most ingredients on hand…no trip to the Indian store to pick up strange sounding spices, no outlandish equipment needed…just straightforward simple stuff.
These have begun showing up quite often at our table now & can be served in many avatars. I get the mixture ready early in the morning, leave it to chill, & by lunch it takes just about 10 minutes to serve them. They often they land up in simple wraps made with whole-wheat chapatis / flatbread, with a light smattering of green chutney & onions, & at other times with a dollop of cream cheese, onions & sliced bell peppers. Serve them in burger buns, pita bread or then as simple finger food!
This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. A North Indian specialty, these kebabs are made with minced chicken but are equally as good with minced beef or lamb. Reshmi means silky…& these are light, tender & ‘silky’ kebabs.
A good light & wholesome balanced meal. The flavours tease the palate gently, & you can play around with them as much as you like. No rules here, just finger-licking good food! They make for deliciously simple finger-food. Roll them into balls, pan fry them & serve them in minutes with a tangy green chutney or a yogurt dip. The good thing is that they taste moist even when warm (as compared to some kebabs that tend to get tough if they aren’t served immediately). These are certainly YUM!!
Reshmi Chicken Kebabs
Ingredients:
Chicken mince – 500 gms
Fresh coriander – 1 cup / washed & roughly chopped
Fresh Mint – 1/4 cup / washed & roughly chopped
Green chillies – 2 / roughly chopped
Garlic – 4-6 cloves
Ginger – 2″ piece
Onion – 1 small / quartered
Yogurt – 2 tbsps (thick)
Juice of 1 lime
Oil – 2 tbsps
Salt to taste
Method:
-
Put the coriander + mint + green chillies + garlic + ginger in the food processor & run in short bursts so it all gets finely chopped up.
-
Add onion & process for a minute.
-
Add the mince + yogurt + oil + lime juice + salt to taste & process again till it all gets well mixed & comes together.
-
Transfer to a glass or steel bowl & chill for at least 1 hour.
-
Heat about 2-3 tbsps of oil in a heavy bottom pan. Lightly oil your palms. Take a small portion of mince & roll it into a sausage like roll, back & forth to form a kebab. Gently slide into the pan & shallow fry till brown on all sides, about 8-10minutes.
-
Serve with a green chutney or in wraps with finely sliced onions & some chutney.
Have a great blogiversary bash Susan…& here’s to many more years of wonderfully addictive blogging!
This post featured on
Hi, i had recently found that your recipe had been plagiarized on Facebook page by Saqib free cooking school. I thought i should bring this to your notice, below is link for the proof.
This person plagiarized many recipes from internet including mine, i’m collecting evidences against him and reporting the blog and site owners.
I dont have any personal motives, all i want is to fight against plagiarism menace and protect the intellectual property of the blog owners.
Before reporting this incident to him, kindly report this incident to Facebook team thru report page link on http://www.facebook.com/pages/SAQIB-FREE-COOKING-SCHOOL/10150105384040430 left hand side corner below.